Mango Layer Cake
By: Olive
Published: Sunday, July 18, 2010 - 6:05pm

Ingredients




Ingredients
60 grams (2 oz) all-purpose flour
60 grams (2 oz) potato flour (I usually substitute 
Preparation

1 Preheat oven to 350F degrees. Grease and line an 8 1/2 inch springform pan (a baking pan with removable bottom). 2 Here’s how: 3 For the cake, sift flours together three times, set aside. 4 Reserve 3 tablespoons of the icing sugar. Whisk the remaining icing sugar ans the egg yolks together until very light and fluffy and able to hold it’s shape for 3-4 seconds ( ribbon stage). 5 In another bowl, whisk the egg whites and salt into soft peaks. Sift over the reserved sugar and whisk until it forms slightly stiffer peaks; fold in the lemon juice. 6 Stir 2 large spoonfuls of the wgg white into the egg yolk mixture to loosen the texture. Gently fold in the flour and the rum. Carefully fold in the remaining egg whites, taking care not to knock out the air. 7 Pour the mixture into the prepared baking pan and bake in the center of the preheated oven for 35-40 minutes or until a toothpick or skewer inserted into the center of the cake comes out clean. 8 Remove from the oven and let rest for 5-10 minutes before invertin cake into a wire rack; Leave to cool and peel off lining paper once cooled. 9 To Finish The Cake: 10 Slice cake horizontally into three layers. Sprinkle the botto two with syrup. Place the bottom layer on a serving plate, syrup side up. 11 Set aside a few of the best strawberries and raspberries for the topping. Remove the stalks from the remaing strawberries and cut them into quarters. Miz the raspberries with 1 tablespoon of the caster sugar. Whip the creamm the remaining caster sugar and the Kirsch if using into stiff peaks. 12 Carefully spoon the quartered strawberries evenly over the bottom cake layer to within half inch of the edge. Spoon over the third of the whipped cream and spread evenly over the fruit. Cover with the second syrup-soaked layer, syrup side up. Spoon over the raspberries and spread out followed by another third of the cream. Cover with the top layer and press it down lightly so theat the fruit becomes embedded in the cream. 13 To decorate: Spread remaining cream evenly on top of the cake, using a palette knife ( or spatula). Arrange the reserved fruit/berries and leaves on top and dust lightly with icing sugar before serving. 14 This cake stays good for 2-3 days in the refrigerator. You can freeze the cake, undecorated for a month. 


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Yield:




10 servings





Added:

    Sunday, July 18, 2010 - 6:05pm  


Creator: 

Olive 










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Preparation

 1  Preheat oven to 350F degrees. Grease and line an 8 1/2 inch springform pan (a baking pan with removable bottom).  2  Here’s how:  3  For the cake, sift flours together three times, set aside.  4  Reserve 3 tablespoons of the icing sugar. Whisk the remaining icing sugar ans the egg yolks together until very light and fluffy and able to hold it’s shape for 3-4 seconds ( ribbon stage).  5  In another bowl, whisk the egg whites and salt into soft peaks. Sift over the reserved sugar and whisk until it forms slightly stiffer peaks; fold in the lemon juice.  6  Stir 2 large spoonfuls of the wgg white into the egg yolk mixture to loosen the texture. Gently fold in the flour and the rum. Carefully fold in the remaining egg whites, taking care not to knock out the air.  7  Pour the mixture into the prepared baking pan and bake in the center of the preheated oven for 35-40 minutes or until a toothpick or skewer inserted into the center of the cake comes out clean.  8  Remove from the oven and let rest for 5-10 minutes before invertin cake into a wire rack; Leave to cool and peel off lining paper once cooled.  9  To Finish The Cake:  10  Slice cake horizontally into three layers. Sprinkle the botto two with syrup. Place the bottom layer on a serving plate, syrup side up.  11  Set aside a few of the best strawberries and raspberries for the topping. Remove the stalks from the remaing strawberries and cut them into quarters. Miz the raspberries with 1 tablespoon of the caster sugar. Whip the creamm the remaining caster sugar and the Kirsch if using into stiff peaks.  12  Carefully spoon the quartered strawberries evenly over the bottom cake layer to within half inch of the edge. Spoon over the third of the whipped cream and spread evenly over the fruit. Cover with the second syrup-soaked layer, syrup side up. Spoon over the raspberries and spread out followed by another third of the cream. Cover with the top layer and press it down lightly so theat the fruit becomes embedded in the cream.  13  To decorate: Spread remaining cream evenly on top of the cake, using a palette knife ( or spatula). Arrange the reserved fruit/berries and leaves on top and dust lightly with icing sugar before serving.  14  This cake stays good for 2-3 days in the refrigerator. You can freeze the cake, undecorated for a month.