Mango cake with tender cream Ingredients

Mango cake with tender cream

Ingredients
Biscuit:

6 eggs
incomplete cup of powdered sugar
3/4 cups + 2 tablespoons flour
1/4 cup + 1 tablespoon cornstarch (in extreme cases, replace with potato or just flour)

Cream Milky Way:

700 ml of creamy cream (35% or more of fat content)
6 Milky Way bars (each weighing 22 g)

Impregnation:

1 glass of mango syrup
1/3 tbsp. water

Additionally:

2 small cans of mangoes in syrup (each about 400 g)
250 ml of creamy cream (36%)
200 g of mascarpone cheese
2 tablespoons of powdered sugar
2 tablespoons of lemon or peach liquor (in the adult version you can add more)

Cake is better to start cooking the day before serving. You can bake a biscuit, prepare the cream and leave to cool. Cream is enough for a layer of cake with a diameter of 24 cm.

biscuit recipe:

Squirrels are separated from the yolks, beat until firm peaks. In the end, gradually add sugar powder or small sugar and continue to whisk. Add the egg yolks one by one, whisking after adding each.
The bottom of the detachable form with a diameter of 23-24 cm is laid with baking paper.
Do not lubricate the mold edges with oil. Put the dough in the mold. Bake at a temperature of 160 — 170 ° C for about 40 minutes (or longer until a dry stick)
Take out the finished biscuit from the oven, completely cool in a mold, take it out.
Cut off the hard edges (leave for decoration with a crumb edge), cut into 3 cakes.

Cream Milky Way:

Pour the cream into a saucepan with a thick bottom. Put into the hot cream finely chopped bars. Heat, stirring occasionally, over a low heat until the bars are dissolved. do not let the mass begin to boil. Do not worry, if the mass does not dissolve to the end — just at the end of the cream you need to strain.
Cool the weight, cover with foil and put in the refrigerator. The next day, whip the whisk. it is important not to beat for too long, the mass should be consistency of thick sour cream.

Addition:

Drain the canned mangoes, dry. For the cream of mango cut into cubes, mix in the cream. The part is left to decorate the top.
Beat cream with powdered sugar. add mascarpone and mix well until smooth. It is a cream for decorating the top and sides.
You can put it in the refrigerator.

We prepare the impregnation:

Mix the syrup with water.

Cake assembly:

Lay out the first cake, soak the third syrup. Spread half the cream. then the second cake with the same order. Cover with a third cake, soak it with the remains of syrup.
Cool the cake for an hour. After cooling from above and from the sides smear cream with slices of mango. Cover the top with mango slices. Boka sprinkle with sponge cake (I used almond petals


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