Delicious UK - (12)December 2020

Mangowhitevelvetcake
CUTSINTO14-16SLICES.HANDS-ONTIME
1 HOUR 20 MIN,OVENTIME35-40 MIN, PLUS
COOLING AND CHILLING

MAKE

AHEAD

Leftovercakecanbekept

coveredinthe fridge for up

to2 days.

FOOD

TEAM’S

TIP

Substitutethemangojelly

witha passionfruit or citrus

curd, if you like.

• 190gwhitechocolate,chopped


• 250gunsalted butter, cubed and
  softened


• 220gcastersugar


• 2 tspvanillaextract


• 4 mediumfree-rangeeggs


• 400gself-raisingflour


• 250mlbuttermilk, at room
  temperature


• 300gmascarpone


• 300mldoublecream


• 80g icing sugar, sifted

FORTHEMANGOJELLY(SEETIP)

• 250gripemangoflesh
  (about1 mango)


• 2 gelatineleaves(weused
  CostaFineLeaf, from Waitrose
  andOcado)


• 55g caster sugar

FORTHECREAMCHEESEICING

• 125gunsaltedbutter,softened


• 150gicingsugar,sifted


• 400gfull-fatcream
  cheese, softened

YOU’LLALSONEED...

• Standmixerfittedwith
  a paddleattachment;
  3 x 18cmroundcake
  tins,greasedandlined
  withcompostable
  bakingpaper;minifood
  processororblender;
  pipingbagfittedwith
  2cm plain nozzle

1 Meltthechocolateina heatproof

bowlovera panofgentlysimmering

water(don’tletthebowltouchthe

water;seeboxoverthepage).Once

melted,stirbriefly,thenleaveto

cool.Putthebutter,sugarand

vanillainthebowlofa standmixer

andbeatuntilthickandpale.Add

theeggs1 ata time,beatingwell

aftereachaddition.Beatinthe

cooledchocolate,thenaddtheflour

andbuttermilkin2 batches,beating

brieflyeachtimeuntilsmooth.

2 Heattheovento180°C/160°Cfan/

gas4.Dividethebatteramongthe

3 preparedtinsandsmooththe

topswitha spatula.Bakefor

35-40minutesoruntilgoldenand

a skewerpushedintothecentre

comesoutclean.Coolinthetins

for 30 minutes,theninvertonto

wirerackstocoolcompletely.

3 Forthemangojelly,putthemango

fleshina minifoodprocessor/

blenderandwhizzuntilsmooth.Set

aside.Putthegelatineina small

bowlwithjustenoughcoldwaterto

coverandsetasidefor5 minutesto

soften.Putthe55gsugarina small

panwith3 tbspwaterovera lowheat

andbringtoa lowsimmertodissolve

thesugar.Removefromtheheat,

thensqueezetheexcesswaterfrom

thegelatineandstirintothesyrup

untildissolved.Stirthegelatine

syrupintothemangopurée.Chill for

15 minutesuntilset(seetip).

4 Fortheicing,beatthebutterand

icingsugaruntilsmoothandlight,

thengraduallybeatinthe cream

cheeseuntilsmooth.

5 Toassemble,put1 cooledcakeon

a cakestand.Stirthemascarponeto

loosen,thenputintothepipingbag

andpipe2-3tbspoverthetopofthe

cake,spreadingit intoa thinlayer

witha knife.Usea littlemascarpone

topipea borderaroundthetopedge

ofthecake,thenspoonhalfthe

mangojellyevenlyoverthecentreof

thecake.Topwiththesecondcake,

repeatthemascarponeandjelly

layers,thentopwiththethirdcake.

6 Spreada verythinlayerofcream

cheeseicingoverthetopandsides

ofthecaketosealinthecrumbs.

Chill for 20 minutes until set, then

coatthecakewiththeremaining

creamcheeseicing,leavingit thin

onthesidesfora ‘naked’effect.

Chilluntilreadytoserve.

7 Toserve,whiskthecreamand

icingsugartogetheruntiltheyform

billowypeaks,thenpilemostofthe

creamontopofthecake,serving

anyremainingcreamalongside.

PERSLICE(FOR16)723kcals,

48.6gfat(30.4gsaturated),8.7g

protein,62.1gcarbs(43.1g sugars),

0.6g salt, 1.6g fibre

Layeredcoconutand

limoncellomeringue

SERVES8 WITHLEFTOVERS.HANDS-ON

TIME1 HOUR,OVENTIME2½HOURS,

PLUS COOLING AND CHILLING

MAKE

AHEAD

Beginthisrecipeatleast

3 hoursahead.Anyleftover

meringuewillkeepcovered

inthefridgeforupto2 days.

FOOD

TEAM’S

TIP

Itlookspretty,butyoucan

leaveoutthecoconutpraline

if youprefer– inwhichcase,

you’llneed440gcastersugarand

75g coconut flakes for this recipe.

• 550gcastersugar(seetip)


• 8 mediumfree-rangeegg whites


• ½tspcreamoftartar


• ½tspwhitevinegar


• 3 gelatineleaves (see previous
  recipe)


• 250mlcoconutcream


• 150gcoconutflakes(see tip)


• 600mldoublecream


• 250gsouredcream


• 80ml limoncello

YOU’LLALSONEED...

• 4 bakingtrays(thatwillfitinthe
  ovenatthesametime)linedwith
  compostablebakingpaper;stand
  mixerfittedwithwhiskattachment;
  foil-lined baking tray or sheet→