Ingredients
Scale
For Sponge:
- 246g All-Purpose Flour
- 21g Cornflour
- ¼ + 1/8tsp Baking Soda
- 1+ ½ tsp Baking Powder
- 180g Icing Sugar
- 1 tsp Vanilla Essence
- 145g Melted Butter
- 393 ml Milk
- 2 tsp Apple cider vinegar (for buttermilk)
For Mango Curd:
- 300g Mango Puree
- 80g Sugar
- 2 tbsp Corn starch
- 15 ml Water
- 1/8 tsp Salt
- 1 tbsp Lemon Juice
- 30g Unsalted Butter
For White Chocolate Mousse
- 100g White Couverture Chocolate
- 400g Non-dairy Whipping Cream
For Soaking Syrup:
- 50ml Mango Juice
- 10 ml Water
Instructions
Method For Sponge:
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease two 6-inch round cake tins with oil and line them with butter paper.
- Sift together all-purpose four, corn flour, baking powder, and baking soda in a bowl.
- In another bowl, cream together melted butter and icing sugar.
- Add vanilla essence to the creamed mixture and mix.
- Add in the sifted dry ingredients and mix well.
- Now add buttermilk in parts. Combine everything well and make a smooth batter.
- Pour the batter into the prepared tins equally.
- Bake in preheated oven at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Method For Mango Curd:
- Heat mango puree, lemon juice, sugar, and salt in a saucepan.
- Meanwhile, in a small bowl, make a cornstarch slurry by mixing cornflour and water.
- When the mango puree starts boiling, add the cornstarch slurry and cook until it gets thick.
- Remove from heat, then add soft unsalted butter and mix.
- Transfer it to a bowl and let it cool down.
Method For White Chocolate Mousse
- In a bowl, melt white couverture chocolate, set aside, and let it cool down.
- In another bowl, beat whipping cream till soft peaks.
- Now add in the melted white chocolate and beat again until combined properly.
- Transfer it to a piping bag.
Method For Soaking Syrup:
- Mix mango juice and water together.
Assembly:
- Demould the songs and divide them into two parts with a cake leveller.
- Now, on the cake base, pipe some mousse and spread it using a palette knife.
- Place a sponge layer, then soak with soaking syrup using a pastry brush.
- Pipe white chocolate mousse and smooth it out; pipe around the edges as well.
- Now, pipe some mango curd in the centre and smooth it out.
- Place another layer of sponge and repeat the same process as before until we get four layers of sponges
- Now, pipe a thin layer of mousse all over the cake to crumb coat the cake.
- Smooth it out with a palette knife and remove the excess with a metal scrapper.
- Now, keep it in the freezer for 15=20 minutes.
- Pipe a thick layer of mousse all over the cake and smooth it out.
- For the top, add some mango curd in the centre of the cake and, using a palette knife, smooth it out.
- Now, pipe some dollops of mousse around the mango curd using a round nozzle. Place few mint leaves randomly around the dollops.
- Prep Time: 20 minutes
- Assembly Time: 30 to 40 minutes
- Cook Time: 30 to 40 minutes