I plan my cakes weeks before an event usually and even so, I always end up changing a few things even during the process of making it. But with this cake it was different. I had no idea what I wanted for my birthday until I found a ripe, delicious mango at the market. And because I wanted another flavor to balance it well, I went for lemon. The poppy seed sponge seemed like the most natural pairing for the two main flavors and I was right – it balanced the cake perfectly with its texture and slightly bitter taste. Hidden inside the cake it is a lime flavored ganache which is subtle, but you can definitely feel it, leaving you with a flavor that you can barely pinpoint if your palate is not trained for it. As complex as the cake is, trust me, it’s easy to make. I’ve always said it and I’ll keep saying it – what I do is not rocket science and everyone can do it with patience and interest. Without more talking, here is the recipe – mango and lemon entremet!

The layers are as follows: (bottom to top)

Poppy seed sponge Mango mousse with lemon curd inserts Lime flavored ganache Poppy seed sponge Lemon mousse White chocolate glaze

Poppy seed sponge

I’ve used this sponge for one of the first recipes posted on this blog: Tosca Cake and I love its taste and texture. It works well with lemon and even lime and it uses only egg whites which I happen to have in the freezer all the time from other recipes where I use the yolks only.

Ingredients:

6 egg whites

1 pinch of salt

150g sugar

100g poppy seeds

50g shredded coconut

3 tablespoons plain flour

1 teaspoon baking powder

1 teaspoon vanilla extract

Directions:

Whip the egg whites with a pinch of salt until stiff. Gradually stir in the sugar, mixing until stiff and glossy. Stir in the vanilla extract. Mix the poppy seeds, coconut, flour and baking powder in a bowl then fold this mixture into the meringue using a spatula. Spoon the batter into a round cake pan (28cm diameter) and bake in the preheated oven at 170C for 30-40 minutes or until slightly risen and golden brown. Remove the cake from the oven and let it cool down in the pan then cut the cake in half lengthwise to obtain two equal sheets of cake. Place one sheet of cake in a cake ring and put the other aside for later use.

Lemon Curd

This happens to be the best lemon curd I ever made or tried. It’s rich, creamy, tangy, but well-balanced, perfect in terms of flavors and it pairs so well with the mango mousse.

Ingredients:

5 egg yolks

215g sugar

100g butter

15g lemon zest

90ml lemon juice

Directions:

Combine all the ingredients in a heatproof bowl. Place the bowl over a hot water bath and cook the mixture, stirring often, until thick and creamy. It might take around 20 minutes so be patient. If you don’t have the time to wait, the alternative is to cook it in the microwave, 30 seconds at a time, mixing well after each 30 seconds. When the curd is done, strain it through a fine sieve and split the curd in two equal portions. You will use a half as inserts into the mango mousse and the other half for the lemon mousse. Place aside to cool down completely.

Mango Mousse

The secret to the perfect mango mousse is finding a ripe mango that has plenty of flavor and color. Without that, the mousse will lack flavor and taste.

Ingredients:

350g mango purée*

100g sugar

45ml water

2 egg whites

6g gelatin (plus 30ml cold water)

250ml whipped cream

Directions:

Combine the gelatin and cold water in a small bowl and let it bloom for at least 10 minutes. Combine the sugar and water in a small saucepan and bring to a boil. Cook the syrup until it begins to thicken, about 5 minutes. While the syrup cooks, whip the egg whites until stiff. Begin pouring the hot sugar syrup into the egg whites, mixing all the time with an electric mixer. Mix for around 5-7 minutes until stiff and glossy. Melt the gelatin for a few seconds in the microwave and stir it into the mango purée then combine the purée with the whipped egg whites. Fold in the whipped cream then pour the mousse into the cake ring, over the poppy seed sponge. Place the cake in the fridge to allow the mousse to set. When the mousse is set, using a teaspoon, remove bits of mousse, leaving some small indentations. Fill those indentations with the lemon curd you made earlier. Place the cake back in the fridge until the next layer is done.

*I used raw mango purée, but if the weather is hot I recommend cooking the purée a few minutes or the heat might change its taste.

Lime Infused White Chocolate Ganache

Ingredients:

150g white chocolate, chopped

100ml heavy cream

20g butter

zest from 1 lime

Directions:

Bring the heavy cream to the boiling point in a small saucepan. Remove from heat and stir in the lime zest. Let the mixture infuse until it is completely chilled. Strain through a fine sieve then bring the cream back to the boiling point. Remove from heat and stir in the white chocolate. Mix until melted and smooth then stir in the butter. When the ganache is at room temperature, pour it over the mango mousse and place back in the fridge to set. When the ganache is set, place the second poppy seed sponge over the ganache and put the cake back in the fridge.

Lemon Mousse

From all the layers, this has to be my favorite. This mousse is so airy and light and simply melts in your mouth with each bite. I can definitely see this mousse in other combinations, but also served in dessert cups and I will definitely be making it again. Don’t worry about its tanginess – it’s well balanced, but feel free to reduce the lemon juice amount slightly if you want.

Ingredients:

80ml lemon juice

Zest from 1 lemon

Half batch of lemon curd

7g gelatin (plus 35ml cold water)

2 egg whites

100g sugar

45ml water

280ml whipped cream

Directions:

Mix the gelatin and water in a small bowl and allow it to bloom at least 10 minutes. Combine the lemon juice and lemon zest in a small saucepan and bring to the boiling point. Remove from heat and let the mixture cool, then strain through a fine sieve. Warm up the lemon curd in the microwave for a few seconds and combine it with the lemon juice. Set aside. Mix the sugar and water in a saucepan and bring to a boil. Cook the syrup for 5 minutes until it begins to thicken. Whip the egg whites until stiff then gradually add the hot sugar syrup, mixing well with an electric mixer until the egg whites are stiff and glossy. Stir in the melted gelatin then add the lemon curd. Allow the mixture to come to room temperature then fold in the whipped cream. Pour the mousse into the cake ring and refrigerate at least 4 hours, preferably overnight.

White Chocolate Glaze

300g white chocolate, chopped

300ml heavy cream

3g gelatin (plus 15ml cold water)

Directions:

Combine the gelatin with water and let it bloom for at least 10 minutes. Pour the cream in a saucepan and bring it to the boiling point. Remove from heat and stir in the chocolate. Let the mixture rest for 5 minutes then mix until melted and smooth. Add the gelatin and mix well. Allow the glaze to come to room temperature then pour it over the cake. I recommend freezing the cake 2 hours before glazing if you want an even, thick layer of glaze.

To decorate, I used lemon curd, black chocolate and mint leaves, but feel free to decorate as you wish.

Enjoy!

ROMANIAN!

De obicei imi planific torturile si cu saptamani inainte, dar de ziua mea habar nu aveam ce imi doresc. Asta pana cand am gasit un mango bun si copt in Lidl. M-am hotarat sa-l combin cu lamaie si sa balansez totul cu un blat cu seminte de mac, atat pentru textura, cat si pentru gust. Si a iesit unul dintre cele mai bune torturi facute pana acum – fresh, delicat, aerat, absolut delicios!

Straturile sunt: (de jos in sus)

Blat cu seminte de mac Mousse de mango cu „buzunare” de curd de lamaie Ganache de ciocolata alba si lime Blat cu seminte de mac Mousse de lamaie Glazura de ciocolata alba

Blat cu seminte de mac

E acelasi blat folosit si la Tosca. E un blat pe care il ador datorita texturii lui, insa si gustul e unul aparte si se potriveste perfect cu aromele acestui tort.

6 albusuri

1 praf de sare

150g zahar

100g seminte de mac

50g nuca de cocos

3 linguri faina alba

1 lingurita praf de copt

1 lingurita extract de vanilie

Mod de preparare:

Amestecati macul, nuca de cocos, faina si praful de copt intr-un bol. Mixati albusurile cu un praf de sare pana obtineti o bezea ferma. Adaugati treptat zaharul si mixati pana obtineti o bezea ferma si lucioasa. Adaugati vanilia apoi incorporati treptat amestecul de faina. Turnati aluatul intr-o forma de tort rotunda (28cm diametru) tapetata cu hartie de copt. Coaceti la 170C pana blatul e auriu si usor crescut. Scoateti tava din cuptor si lasati sa se raceasca apoi taiati blatul in jumatate, obtinand doua foi egale. Montati una dintre foi intr-un inel de tort si dati deoparte.

Curd de lamaie

5 galbenusuri

215g zahar

100g unt

15g coaja de lamaie

90ml suc de lamaie

Mod de preparare:

Combinati toate ingredientele intr-un bol rezistent la temperaturi inalte. Asezati bolul pe o baie de aburi si gatiti curdul pana incepe sa se ingroase, amestecand des. Dureaza in jur de 20 de minute. Alternativ, puteti sa puneti bolul in cuptorul cu microunde si sa gatiti cate 30 de secunde o data, amestecand bine intre timpii de stat in cuptor. E gata cand se ingroasa si devine cremos. Luati de pe foc si treceti curdul printr-o sita fina. Impartiti curdul in doua parti egale si dati deoparte. O jumatate o veti folosi pentru a forma „buzunarele” in mousseul de mango, iar cealalta va fi necesara pentru mousse-ul de lamaie.

Mousse de mango

350g puree de mango

100g zahar

45ml apa

2 albusuri

6g gelatina (plus 30ml apa rece)

250ml frisca batuta

Mod de preparare:

Combinati gelatina cu apa rece si lasati sa se hidrateze cel putin 10 minute. Amestecati apa si zaharul intr-un vas si puneti pe foc. Fierbeti siropul 5 minute pana incepe sa se ingroase. Cat fierbe siropul, mixati albusurile spuma. Adaugati treptat siropul fierbinte si mixati pana obtineti o bezea ferma, lucioasa. Topiti gelatina si amestecati-o cu piureul de mango. Amestecati piureul de mango cu bezeaua iar cand aceasta compozitie e la temperatura camerei, incorporati frisca batuta. Turnati mousse-ul peste blat in inelul de tort si dati la rece. Cand mousse-ul e suficient de gelifiat, folosind o lingurita, realizati cateva gauri in mousse, formand mixi buzunarele pe care apoi umpleti-le cu jumatate din cantitatea de curd de lamaie. Dati tortul din nou la rece.

Ganache de ciocolata alba aromat cu lime

150g ciocolata alba

100g frisca lichida

20g unt

Coaja de la 1 lime

Mod de preparare:

Incalziti frisca pana la punctul de fierbere. Luati de pe foc si adaugati coaja de lime. Lasati amestecul sa se infuzeze pana se raceste. Strecurati frisca si incalziti-o din nou apoi luati de pe foc si adaugati ciocolata alba. Amestecati pana ciocolata e complet topita apoi adaugati untul. Lasati compozitia sa se raceasca si turnati-o peste mousse-ul de mango. Dati la rece 20 de minute apoi acoperiti cu cealalta foaie de blat.

Mousse de lamaie

80ml zeama de lamaie

Coaja de la 1 lamaie

Jumatate din cantitatea de curd de lamaie

7g gelatina (plus 35ml apa rece)

2 albusuri

100g zahar

45ml apa

280g frisca batuta

Mod de preparare:

Combinati zeama de lamaie si coaja de lamaie intr-un vas si aduceti la punctul de fierbere. Luati de pe foc si lasati sa se infuzeze pana se raceste. Strecurati compozitia printr-o sita fina. Amestecati gelatina cu apa si lasati sa se hidrateze cel putin 10 minute. Incalziti curdul de lamaie la microunde apoi amestecati-l cu zeama de lamaie. Dati deoparte. Combinati apa si zaharul intr-un vas si puneti pe foc. Fierbeti siropul 5 minute pana incepe sa se ingroase. Cat fierbe siropul, mixati albusurile spuma apoi adaugati treptata siropul fierbinte, mixand bine pana obtineti o bezea ferma si lucioasa. Topiti gelatina la microunde sau pe o baie de apa fierbinte si combinati-o cu bezeaua. Adaugati curdul de lamaie si lasati compozitia sa se racoreasca. Incorproati frisca batuta si turnati mousse-ul in inelul de tort. Dati tortul la rece cateva ore, preferabil peste noapte.

Glazura de ciocolata alba

300g ciocolata alba, bucati

300ml frisca lichida

3g gelatina (plus 15ml apa rece)

Mod de preparare:

Combinati gelatina cu apa si lasati sa se hidrateze cel putin 10 minute. Incalziti frisca pana la punctul de fierbere apoi luati de pe foc si adaugati ciocolata alba. Amestecati pana se topeste ciocolata apoi adaugati gelatina topita. Lasati glazura sa se racoreasca apoi turnati-o peste tort. Pentru a acoperi tortul perfect, va recomand sa-l congelati 2 ore inainte de a-l glazura.

Pofta buna!