“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!

Step by step Tutorial:

Also:

• 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:

Ingredients:

2 egg whites , at room temperature

75 grams or 6 tablespoons granulated sugar

112 grams or 1/2 cups unsalted butter

Step by step Tutorial:

Also:

• 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 :

Step by step Tutorial :

Also:

• 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.

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