“Where there is cake, there is hope. And there is always cake.”- Dean Koontz
Although the rains are here , mangoes are still around everywhere. Wanting to make the most of it while it lasts ,it made perfect sense to me to slice up that hot milk sponge cake I made and pair it with mangoes in some way.
So I whipped up a quick one pot mango curd with egg yolks , sugar , butter and fresh Alphonso mango puree . I put the whites to good use too ( because who likes to store excess whites and yolks ? ) and made some swiss meringue buttercream . In went a little bit of the finished curd to flavour the buttercream . But you could some fresh mango puree too.
Well, the cake was fluffy and light , the curd was smooth and sweet and the buttercream was luscious and buttery . The mango flavour in the curd was intense , that in the buttercream milder – perfect harmony of textures and flavours !
You’ll need to make this Hot sponge cake , baked in an 6, 7 or 8 inch pan. I made it in a 6 inch pan and sliced it into four layers. The same amount of curd and buttercream should suffice if you want to fill three layers of a 7 inch cake or 2 layers of a 8 inch cake!
PS Long post alert!
- Whisk together the egg yolks and sugar in a thick bottomed saucepan.
- Add in the mango puree , lime juice and salt and whisk until smooth.
- Add the butter (cut into cubes) and heat on a medium flame while stirring continuously.
- Once the butter melts , keep heating until it thickens enough to coat the back of a spoon. That is, if you dip a spoon , the curd covers the back and you can run a finger through it.
- Pass it through a sieve to remove any cooked yolk bits.
- Cover with cling wrap touching the surface and chill for 2 hours or more.
Step by step Tutorial:
- The curd can be stored in the refrigerator for 4-5 days.
- Adjust the sugar according to taste and the ripeness of your fruit.
For the mango swiss meringue buttercream:
2 egg whites , at room temperature
75 grams or 6 tablespoons granulated sugar
112 grams or 1/2 cups unsalted butter
- In a stainless steel bowl, measure out the egg whites and sugar.
- Heat about an inch of water in a saucepan and place the bowl on top(double boiler). Keep whisking the whites and sugar until its frothy and you don’t feel any sugar granules if you rub it.
- Take the bowl off the saucepan and whip the mixture until you have soft to firm glossy peaks. The outside of the bowl will be cool.
- Add the butter, about one tablespoon at a time and beat until incorporated.
- Keep beating until desired consistency .
- Add the the curd, one tablespoon first . Beat it in and add more a teaspoon (upto 2 tablespoon total) at a time until you have a desired flavour.
Step by step Tutorial:
- The buttercream can be kept in the refrigerator for up to a week and frozen for two months.
- Do not add too much curd or too much at once or you might lose the consistency of your buttercream.
- While adding the curd / puree , go by flavour and not colour. Do get a bright yellow colour , you can add food colouring. This is a pale yellow buttercream.
- You can use an equal amount of mango puree instead of the curd.
- For more info on swiss meringue buttercream , do give this a read!
So once the cake is ready and chilled , the curd has set and the buttercream has come together , you can assemble the cake!
For the assembly :
- Fill about 1/4 cup of your buttercream into a piping bag with a small nozzle or just snip the end of.
- Slice the chilled cake horizontally into the number of layers you want . I sliced my 6 inch cake into 4 layers.
- Place the top layer on a cake board or plate. Brush on soaking syrup if using.
- Pipe a ring of buttercream along the edge. This acts as your dam.
- Spread lemon curd inside the buttercream dam. I used about 3 tablespoons per layer.
- Place another layer on top , adjust the edges and press down gently. Repeat the steps with the syrup, buttercream and curd until you reach your last layer.
- Place the last layer on top ( preferably your bottom layer) . Spread about 1/4 cup buttercream on top and smooth it with a palate knife or spatula.
- Spread the buttercream on the sides to crumb coat or cover the sides so that there are no loose crumbs. Chill or freeze for 15 minutes.
- Apply the remaining buttercream on the sides and smoothen . Decorate as you wish . I just used a fork to make vertical lines along the sides and top!
Step by step Tutorial :
- This cake will store well in the refrigerator for upto 5 days .
- Keep chilled and bring to room temperature about an hour before serving.
- The amount of buttercream is just enough here for the dam and frosting the cake. If you want to do piping , you will need to increase the amount.
- A simple soaking syrup can be made by boiling 2 tablespoons sugar in 1/2 cup water . Once the sugar dissolves, simmer for couple minutes. Take off heat , mix in 1/2 tsp vanilla or any other extract. Use when cool.
- The dam makes sure that the softer curd does not ooze out onto the outside of your cake and ruin the frosting.
I was so stoked by how this cake turned out. The sponge itself was so soft . The curd was just sweet enough , creamy and bursting with fresh mango flavour . The mango buttercream was the perfect icing on the cake ( pun so intended!) ! All in all … what a celebration of mangoes and cakes!