Dessert

Mango white velvet cake

Name: Mango white velvet cake
Yield: 8
Ingredients: 250g unsalted butter, chopped, softened; 220g caster sugar; 2 tsp vanilla extract; 4 eggs; 190g white chocolate, melted, cooled; 400g self-raising flour; 250ml buttermilk; 300g mascarpone; 300ml thickened cream; 250g sour cream; 80g icing sugar; 3/4 ripe mango (about 250g); ¼ cup (55g) caster sugar; 1 titanium-strength gelatine leaf; 400g cream cheese, chopped, softened; 150g pure icing sugar, sifted; 125g unsalted butter, softened

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by delicious. team

delicious. team

Feb 15, 2019

Stacked high and filled with creamy, fruity layers, this winter wonderland cake has a distinctive summer twist.

250g unsalted butter, chopped, softened
1 cup (220g) caster sugar
2 tsp vanilla extract
4 eggs
190g white chocolate, melted, cooled
2 2/3 cups (400g) self-raising flour
1 cup (250ml) buttermilk, at room temperature
300g mascarpone
300ml thickened cream
250g sour cream
2/3 cup (80g) pure icing sugar, sifted

Mango jelly

3/4 ripe mango (about 250g)
¼ cup (55g) caster sugar
1 titanium-strength gelatine leaf

Cream cheese icing

400g cream cheese, chopped, softened
150g pure icing sugar, sifted
125g unsalted butter, softened

Method

1.

Preheat the oven to 160°C, grease the base and sides of three 18cm round cake pans (grease sides well) and line with baking paper.
2.

Place butter, sugar and vanilla in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate to combine, then, in 2 batches, add flour and buttermilk. Fold together until smooth and combined. Divide among prepared pans and smooth tops with a spatula. Bake for 35-40 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in pans for 30 minutes, then invert onto wire racks and cool completely.
3.

For mango jelly, cut flesh from mango, place in a small food processor and whiz until smooth. Set aside. Place sugar in a small saucepan with 1/4 cup (60ml) water over low heat, stirring to dissolve the sugar. Soak gelatine in a cold water for 5 minutes to soften. Bring sugar syrup to a simmer and remove from heat. Squeeze excess water from gelatine and stir through syrup. Stir through mango. Chill until cold and set.
4.

For the cream cheese icing, place all ingredients in stand mixer fitted with the paddle attachment and beat until smooth.
5.

To assemble, place 1 cake on a cake stand. Spread with half the mascarpone, then top with half the mango jelly. Top with second cake and repeat layering, finishing with final cake. Spread a thin layer of cream cheese icing over cake to seal in crumbs. Chill for 20 minutes, then completely coat with remaining icing, using a palette knife for a ‘naked’ effect. Chill until ready to serve. To serve, whisk cream, sour cream and icing sugar together until stiff peaks form, then pile on top of cake.