Cake "tango Mango"
1.7k - 8 порции
Air weightless sweet biscuit with a delicate aroma of orange and delicate layers of ripe mango, framed by a thin layer of bitter chocolate glaze. Very easy to prepare but tasty and sincere.
Ingredients for Cake "tango Mango"
- Chicken egg - 5 PCs
- Flour - 200 g
- Sugar - 250 g
- Orange zest - 1 tbsp
- Water flower orange - 5 tbsp
- Mango - 3 PCs
- Cream - 200 ml
- Dark chocolate - 100 g
Step by step instruction of cooking Cake "tango Mango"
Ingredients for biscuit. Sift the flour. The zest to produce.
Beat the eggs with the sugar until the sugar is dissolved. I always add a pinch of salt while beating.
Add water of orange blossom and beat another half a minute.
Add the orange zest and mix gently with a spatula. Orange zest gives a bright taste, but the cake gives a very fragrant and beautiful.
In a few receptions add flour. Gently, but very thoroughly knead the dough.
Here a small digression. Never bake in paper liners, the paper is too heavy and crushes the biscuit side. So better to just lay the bottom of a split form with baking paper. Form I have 26cm, 24cm but would have been better.
Bake cake 40-45 minutes at 180° until dry skewers. Cool cake in the form of a couple of minutes, then remove and cool completely on wire rack. If the cake You need is not urgent, wrap the cooled cake in parchment, then place in bag and store in the fridge for 1-3 days.
On the eve of orthopaedia get the biscuit from the refrigerator and cut it into 3 parts.
Ripe fleshy mango wash, dry and extract the pulp.
Put the mango pulp into blender and slightly crush, so that mango turned into a puree with chunks. Try the mashed potatoes taste it should You like. If desired, add to the puree a little of the syrup. I had a perfect mango and I absolutely nothing added.
The first cake out onto a plate, top evenly distribute half of the mango puree. Cover with the second cake layer, spread the second half of the puree. Cover with the third layer.
Cream pour into a saucepan, bring to a boil and turn off heat. Put in the cream, broken into pieces chocolate and stir quickly with a silicone spatula until smooth. The cooled frosting applied to the cake. Further decorate as desired and possible. Put the cake in the fridge for a couple hours, and ideally overnight.