Mango Cake

Recently, I find it easier to adapt to new recipes and create new creations from what I know. Eureka finally hit after making cakes for the past several years, and attending numerous baking classes. :) 
Feedback from the birthday girl, and other friends is that they love this cake! :) I guess I will be making this version again. :) To make this cake, use this basic sponge cake recipe. I do not have a recipe for the filling but it is basically a mixture of mango pudding, Greek yogurt, and manila mango chunks.
For a light cake like this it is best to use whipped cream instead of buttercream. For the first coat, I use the regular whipped cream and end it with "stabilized whipped cream". This whipped cream will not water out for 24 hours, and is excellent for frosting and  decorating the finner details of the cake.
Ingredients: 2 Tbsp powdered sugar, 1 Tsp corn starch, 1 cup heavy cream, 1/2 tsp vanilla.
Directions: In a small saucepan, place powdered sugar and corn starch and gradually add in 1/4 cup of the cream. Bring to a boil, stirring constantly, and simmer for a few seconds until the liquid is thickened. Scraped into a small bowl and let it cool to room temperature. Add vanilla. Beat the remaining 3/4 C heavy cream. Add the corn starch mixture and beat until stiff picks form.
For the glaze, I use these ingredients: 6 ounces apple juice ( frozen lemonade concentrate), 1 Tbsp cornstarch, 1 Tbsp fresh lemon juice, 1/4 cup sugar. 
Directions: Combine all the ingredients together in a small saucepan and cook over medium heat until clear and thick, few minutes. Let it cook slightly and with a pastry brush, glaze the fruits. :)

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.