Sweet and refreshing mango cream with a little twist of star anise and a creamy white truffle cream is a great combination of a dessert that is easy to make to enjoy the springtime with your family.
Ingredients:
Cake:
4 large eggs
½ cup of plain wheat flour
22 g of potato flour
1 ½ cup of sugar
1 full tablespoon of vanilla sugar
½ teaspoon baking powder
1 tablespoon of cold water
Mango Cream:
250 g mango puree
60 g sugar
35 g butter
25 g of potato flour
¼ teaspoon of star anise powder
100 g melted butter
250 g heavy cream, chilled
White Truffle Cream:
200 g of white chocolate
375 g cream cheese, at room temperature
250 g heavy cream, chilled
1/4 cup confectioners sugar
Meringue:
3 proteins
150 g of granulated sugar
1 tablespoon of potato flour
Procedure:
Cake:
Separate the yolks from the egg whites. Place the egg whites in a bowl and mix until they form a light foam. While mixing at the highest speed of the mixer, start adding a spoonful of sugar (each next spoon should be added only when the previously added portion is completely dissolved). Add the yolks one by one into the beaten foam, and finally pour in the water. Sift in both flours and baking powder through a sieve and add a spoonful into the egg mass. It should also be done very gently or beat at a low speed so that the previously beaten egg does not lose its fluffiness. Line the bottom of a rectangular form with a diameter of 24×28 cm with baking paper and pour the batter into it. Place into the oven preheated to 170ºC and bake for about 25-30 minutes or until the toothpick inserted is dry. Remove the cake from the form and let it cool.
Mango Cream:
Put the mango puree, sugar, 35 g of butter and potato flour in a saucepan and cook over a medium-low heat. Stir occasionally until sugar has dissolved. Add the star anise powder and stir until well combined and becomes a slightly stick paste. Remove from the heat and set aside to cool. Beat the melted butter until fluffy, add a spoonful of mango mixture to the butter while whipping each time. Whip the cream until stiff (you can add more sugar if desired). Add it to the mango mixture in batches and mix gently until well blended.
White Truffle Cream:
Melt the chocolate in a water bath and let it cool. Once melted chocolate has cooled, add a spoonful of cream cheese to the melted chocolate, stirring vigorously each time. Whip the cream together with the powdered sugar until stiff. Add it to the chocolate mass in batches, stirring gently with a spoon each time.
Meringue:
Preheat the oven to 170°C. Pour the egg whites into a mixing bowl and mix until stiff. Add a spoonful of sugar, whisking constantly. After the added sugar, beat the egg whites for about 2 minutes. Finally, add the potato flour and mix for several seconds until the ingredients combine. Line the bottom of a rectangular form with a diameter of 24×28 cm with baking paper for which you bake the cake. Put the meringue on it, bake for 20 minutes, then reduce the temperature to 100°C and bake for another 20 minutes. Remove and cool.
Assemble:
Cut the cake into half. Spread the white truffle cream evenly into one part of the cake. Place the second part of the cake. Spread the mango cream and put the meringue on top. Refrigerate for 2-3 hours and serve 🙂
Enjoy!
