Mango Truffle Cake
Delicious Mango Truffle Cake filled with several layers of white chocolate mango truffle filling, mango syrup soaked sponge cakes and frosted with whipped cream
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Servings: 12
Calories: 632kcal
Equipment
- Sieve
- Piping Bags
- Cake Board
- Offset Spatula
- Turn Table
- Plastic Wrap
- 6" Baking pans (2)
Ingredients
White Chocolate Mango Truffle Filling
- 510 g white chocolate
- 1/4 cup heavy whipping cream
- 25 g Unsalted butter
- 75 g mango chunks (pulp)
Mango Simple Syrup
- 2 cups mango chunks (pulp)
- 1 cup granulated sugar
- 1 cup water
- 1 tsp pure vanilla extract
Whipped Cream Frosting
- 325 g heavy whipping cream
- 20 g granulated sugar
- 4 g powdered gelatin
- 30 g water
- 15 g granulated sugar
Sponge Cakes
- 165 g All purpose flour
- 1/2 tsp salt
- 5 large eggs (room temperature)
- 2 egg yolks
- 116 g granulated sugar
- 30 g Honey
- 2 tsp pure vanilla extract
Additional ingredients
- 1 cup mango chunks (for top of cake)
- Silver sprinkles
Instructions
White Chocolate Mango Truffle Filling
- Using a knife, chop the white chocolate into small pieces. Place in a bowl and set aside
- In a blender, blend together the heavy cream and mangoes until smooth
- Pour the mango purée in a pot and heat. Do not boil
- Pour the hot purée over the white chocolate pieces, and let sit for about 2-3 minutes
- Using a whisk, mix the white chocolate mango ganache. If the chocolate is not yet fully melted, place the (microwave safe) bowl in the microwave and heat for 10 seconds. Try to mix the ganache again.
- Once you get a smooth ganache, add the butter and mix until the butter is well incorporated
- Cover the white chocolate mango truffle with plastic wrap and leave to cool at room temperature
Mango Simple Syrup
- Add the mango pulp, water and sugar in a pot and bring to a slow boil
- Once the mangoes have softened (about 5 minutes), turn off the heat. Smush the mangoes using a potato masher
- Pour the mango mixture into a sieve/strainer placed over a bowl. Then using a spatula, strain out all the mango simple syrup
- Set the syrup aside to cool down to room temperature. Then chill in the fridge
- Scoop the mango pulp remaining in the sieve/strainer and add it to the mango truffle. Mix thoroughly and then place the mango truffle in the fridge to chill.
Sponge Cakes
- Preheat the oven to 350F
- Line 2 x 6" cake pans with parchment paper. Set aside
- Combine the flour and salt. Mix thoroughly and set aside
- Add the eggs, egg yolks, honey, granulated sugar and vanilla extract into a mixing bowl. Whisk using a stand of hand mixer until the eggs are thick and pale and the mixture reaches the ribbon stage
- Using a spatula, gently fold in half of the flour. Once it is well incorporated, fold in the second half of the flour
- Pour the batter evenly into both cake pans and bake for 20mins (or until a toothpick comes out clean)
- Once the cake is baked, bring it out of the oven and tun it upside down on a parchment lined baking sheet
- Leave the cake to cool to room temperature.
- Run a knife around the edges of the cake, and it should come out easily from the cake pan
Whipped Cream Frosting
- Add the water to the gelatin and leave it to bloom (i.e. thicken)
- Add the cold whipping cream and sugar to the mixing bowl, and using a whisk attachment, mix until thick
- While the whipping cream is mixing, heat the bloomed gelatin in a microwave or water bath until it is liquid. (If you are using a microwave, heat at 10 second intervals and stir. Only heat till it liquifies - do not overheat)
- Next, temper the gelatin by adding some thick cold whipped cream to the gelatin and stir. This will reduce the temperature of the gelatin
- Add the tempered gelatin into the mixing bowl with the rest of the heavy cream, and whisk until you reach soft peaks
- The whipped cream frosting is now ready
Assembling the Mango Truffle Cake
- Divide each of the cakes into 2 layers. (You will have a total of four cake layers)
- Spread about a tablespoon of mango truffle at the center of your cake board or cake stand. This will act as the glue for the first cake layer
- Place one cake layer on the cake board
- Soak the cake layer with mango syrup. You can either brush on the mango syrup or drizzle it on with a spoon
- Bring the Mango truffle out of the fridge and whisk it till light and fluffy. (about 1-2 minutes)
- Spread a layer of mango truffle on the soaked sponge cake layer
- Next, place the second cake layer on the first cake layer. Soak the second cake layer with mango syrup, and then spread on some mango truffle
- Continue to soak, fill and layer the cake until you get to the fourth layer
- Soak the fourth (and last) layer with the mango simple syrup. Then using a piping bag and tip, pipe dollops of mango truffle all over the top of the cake
- Next, using an offset spatula, frost the side of the cake lightly with some whipped cream frosting
- Place the cake in the fridge to chill and settle for about 20 minutes
- Bring the cake out of the fridge and then frost it lightly again with some whipped cream frosting. Also, pipe some dollops of whipped cream on the top of the mango truffle and decorate with some mango chunks
- You can also add some sprinkles to the cake if you choose, but this is optional
Nutrition
Serving: 1Slice | Calories: 632kcal | Carbohydrates: 83g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 70g | Vitamin A: 2258IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 9mg