Orange & mango cake

Wow, what a delicious cake! This orange flavor reminds of the New Year.

The pastry chef decided to cook some less ordinary combination than the orange and chocolate. This is how this cake was born. It includes several parts of different recipes with some recalculations.

We hope you will love the result.

The cake contains of:

• the most delicate and flavorous orange biscuits that don’t require any soaking;
• two mango confit layers;
• the orange crème;
• mango crème for covering.

As you can see, there are two orange and two mango pieces here. That is the perfect balance, which gives you an incredible fruity-citrus freshness!

For the orange biscuit:

• 4 eggs | 4.00 items
• 120 g sugar | 4.25 oz
• 100 g flour | 3.55 oz
• 20 g corn starch | 0.70 oz
• 60 g freshly squeezed orange juice | 2.10 oz
• 40 g vegetable oil | 1.40 oz
• zest from 2 oranges | 2.00 items
• 7 g baking powder | 0.25 oz

Mix the flour with the starch and the baking powder. Mix the juice, the zest and the vegetable oil in a different container. Whip the eggs and the sugar separately until fluffy. Gently add the liquid ingredients, and mix them with a spatula. Sift the dry ingredients, and combine everything carefully with a spatula. Pour the dough into an 18 cm (7 inch) mold, and bake the biscuit in the oven, preheated to 160C (320F) until tender, for about 45 minutes. Check the readiness with a dry skewer. Cool the biscuit a little in the mold on the wire rack, and carefully remove it from the mold (the biscuit is very delicate and fragile); wrap it warm in a film, and place it in the fridge overnight.

For the orange crème:

• Orange juice 100 g | 3.55 oz
• Zest of 1 orange | 1.00 item
• Butter 30 g | 1.05 oz
• Sugar 75 g | 2.65 oz
• Egg 1 pc | 1.00 item
• Yolk 1 pc | 1.00 item
• Corn starch 0.5 tsp | 1.00 tsp
• Cream (33% -35% fat content) 200 g | 7.05 oz
• Powdered sugar 40 g | 1.40 oz

Add the sugar to the zest, and mix. Add the orange juice, then mix again, and leave. Whip the egg and the yolk; add the starch, and whip well so that there are no lumps. Place the juice with the zest and the sugar on the heat; mix and cook it, but don’t boil. Finally, add the whipped eggs, and cook the crème, stirring until thickened.

Strain the finished curd through a sieve; add the butter, and cool the crème very well. Whisk the chilled cream and the powdered sugar until soft peaks. Add the orange curd to the whipped cream in several passes, and stir it with a spatula until smooth. The orange crème is ready.

For the mango confit:

• Mango puree 300 g | 10.60 oz
• Sugar 50 g | 1.75 oz
• Pectin 6 g | 0.20 oz
• Gelatin 6 g | 0.20 oz
• Cold water 30 g | 1.05 oz

Place the mango puree over a low heat. Mix the sugar with the pectin, and pour it into the puree, stirring constantly. Increase the heat to medium, and bring the mixture to a boil; boil it for a couple of minutes. Soak the gelatin in the cold water, and let it swell; heat until dissolved. Add the gelatinous mass to the puree, and mix well; cool the confit to the room temperature. Pour the confit into 2 ring molds of 16 cm (6.3 inch) diameter. Freeze.

For the mango coating crème:

• Butter (at room temperature) 200 g | 7.05 oz
• Powdered sugar 50 g | 1.75 oz
• Cream cheese 300 g | 10.60 oz
• Mango puree 50 g | 1.75 oz
• Orange dye (optional) 1 drop | 0.00 to taste

Whip the butter with the powdered sugar, and add the cream cheese with the dye; combine. Stir in the mango puree.