Mango Minicakes - share by Nina Amaho

Mango Minicakes (4 mini-cakes 10cm in diameter)
Recipe link:
For the biscuit:
3 eggs at room temp.
115g sugar
115g flour

1. Pre-heat the oven to 180 degrees static.
2. Mount with electric whisk the eggs with the sugar until the mixture is well puffy and fluffy
3. Sift over the flour and incorporate well with a spatula with movements from the bottom upwards, without deflating the compound.
4. Pour the mixture on a baking sheet lined with parchment paper, and with the help of the spatula to spread the greatness of plaque. Bake 13 minutes. Remove from oven and let cool.
5. Obtain with the help of a 10 cm rings, 8 disks.
For the mango mousse:
1 Ripe mango
125g mascarpone
125g quark or other cream cheese
3 sheets of gelatin
4 tablespoons of sugar
3 egg yolks
2 egg whites
30ml water
2 tablespoons honey
1. Peel the mango and cut into small pieces (if it is the first time and you are struggling to cut it, look here)
2. For the mousse: Puree the pulp of half a mango with an immersion blender, add a teaspoon of lemon juice. Separate the egg yolks from the whites, keep the yolks aside and beat the egg whites until stiff. Whip the egg yolks with the sugar until thick and pale, than incorporate with a spatula, the mango puree and the cheeses.
3. Melt two tablespoons of sugar in about 30ml of water, as soon as the mixture becomes syrupy, add the gelatine previously soaked in water. Mix well. Pour over the cream of cheeses, mix. Fold gently the egg whites. Put in refrigerator.
4. Heat in a pan two tablespoons of honey and two of water, add the mango cubes and boil about 3 minutes. Separate the pulp from the juice.
To assemble the cakes:
1. Line the walls of 4 metal rings of 10 cm in diameter with baking paper.
2. Put at the bottom a disc of sponge cake and soak with the mango juice.
3. Put on a handful of diced mango and a layer of cream cheese
4. Cover with a second disc of sponge cake and proceed as above.
5. Let rest in refrigerator from 4 hours to overnight

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