MANGO ROSE CAKE
Vanilla Sponge Cake - 1
Whipped Cream - As Required
Vanilla Essence - 1 Tsp
Sugar / Simple Syrup - As Required
Firm Ripe Mangoes - As Required
METHOD
Peel the skin off the mangoes and set aside
Add vanilla essence to whipped cream
Mix well and refrigerate until used
Slice and divide the cake into three layers
Place one layer of the cake on a cake board
Drizzle simple syrup over the cake
Spread whipping cream on top
Scatter some small cut pieces of mangoes
Place the another layer of cake on top
Repeat the steps until you’re done with the last layer of cake
Evenly spread the entire cake with whipped cream
While cutting the mangoes cut the cheeks and set aside
Slice the mango cheeks one at a time into medium thin slices
Start arranging the slices overlapping one another from the bottom
Repeat arranging until you reach the rim of the cake
From here onwards arrange the slices upright in position at an angle overlapping one another
As you go further towards the centre use small slices of mangoes to get a bud like centre and finish
Notes:
Make sure you use firm ripe mangoes
If the mangoes are overripe you’ll find difficulty in arranging
Use medium sized mangoes
The mangoes I used for my test recipe were large and so were the slices
A couple of mangoes I used were ripe but not firm so I had some difficulty in arranging
The final structure of the rose depends on the arranging the mango slices
The amount of whipping cream and number of mangoes depends on the size of the cake
I used a plate instead of a cake board for colour contrast
No comments:
Post a Comment