Mango-coconut cake with white chocolate crunch
I don't know about you, but for me, the most boring thing about a cake is when everything is just... soft. Of course, airy sponge cake and silky cream are great, but something is missing. And usually it's that one unexpected crispy layer that adds texture and specialness.
This time I tried something new: white chocolate and cornflakes crisp. A layer that sits between the sponge and the cream and gives every bite a nice crunch. I also added a little coconut and a dash of condensed milk to make the taste even richer.
Coconut sponge 22cm
You need:
- Egg 1pc (M size)
- Sugar 85g
- Piim 60g
- Butter 35g (melted)
- Wheat flour 85g
- Coconut flakes 45g
- Baking powder 2g
- salt (pinch full)
- Preheat the oven to 175 degrees. Prepare a baking sheet with paper and a mold, I used a 22cm cake ring for these quantities.
- Melt the butter and let it cool.
- Beat the egg with the sugar, add the milk and melted and cooled butter.
- Mix the dry ingredients together and add to the egg mixture. Do not overmix or beat, just enough so that the flour is no longer visible.
- Bake in the preheated oven for about 15 minutes, until the edges begin to brown slightly.
- Place the sponge on a wire rack to cool and cover with a clean towel.
Coconut-cornflakes crispy layer
You need:
- Cornflakes 35g (unsweetened)
- Coconut flakes 30g
- White chocolate 60g 60g
- Condensed milk 20g (you can leave it out and add more chocolate instead, but keep in mind that the layer will be harder)
- Coconut oil or butter 10g
- Crush the cornflakes between your hands into slightly smaller pieces, mix with the coconut flakes and toast in the oven at 150 degrees for 5 minutes, leave to cool.
- Melt the chocolate with the butter or coconut oil, add the condensed milk and mix with the toasted flakes.
- Place the cooled sponge on a tray or plate, soak with milk or juice and spread the crispy mixture evenly over the sponge (use an angled spatula). Ps! leave 1 cm of mixture free from the edges of the sponge. Put in the fridge to set.
Cream cheese cream
You need:
- Whipped cream (35% fat) 200g
- Cream cheese 400g (Philadelphia)
- Sugar 100g
- Vanilla paste
- Gelatin powder 6g (or 3 sheet gelatin)
- Water (to swell gelatin) 30g
- Lemon juice 30g,half lemon zest
- Soak the powdered gelatin in cold water. If you are using sheet gelatin, place the sheets in the water so that they are covered.
- Whip the cold whipping cream with the sugar until soft peaks form, add the cream cheese and whip until stiff.
- Stir in the lemon juice and lemon zest.
- Melt the swollen gelatin. Do this in a saucepan or microwave (do not let it boil). For the leaves, squeeze out the excess water and melt as you would powdered gelatin.
- HOW TO AVOID GELATINE CLUMPS? The temperatures of the ingredients being mixed must be as even as possible.
- Add about 1 tablespoon of the cream cheese to the warm melted gelatin and stir until smooth. Pour the gelatin-cream mixture into the cream cheese and stir until smooth.
- I also use cling film when assembling the cake. This makes it easier to remove from the tin later. If you have one, put cling film in the ring as well. The film should be at least 6cm high.
- Pour the cream into the mold, spread evenly with a spatula. Keep refrigerated until adding the mango layer.
Jellied mango layer
You need:
- Mango puree 350g (I used store-bought puree)
- Gelatin 6g (3 sheets of gelatin)
- Water 30g (for swelling the powdered gelatin)
- Lemon juice 15g
- Let the gelatin swell for at least 5 minutes (just like when making cream cream filling)
- Weigh the mango puree into a bowl and add the lemon juice.
- Melt the gelatin.
- If you had mango puree at room temperature, you can add the gelatin immediately. If you took it out of the refrigerator, equalize the temperature like you would with the cream cheese filling.
- Pour the mixture over the cake and refrigerate for at least 4 hours. Best overnight.
- Remove the tin and cling film. If you didn't use cling film, wet a thin, sharp knife under hot water, dry it, and run it along the inside edge of the tin to remove the ring.
- Decorate the cake with whatever you like, such as strawberries, and of course Raffaello candies are also a good choice.
- When cutting the cake, use a large, sharp kitchen knife, first pressing the tip of the knife into the center of the cake against the bottom, and then pushing the entire knife through the cake.
A helpful video of making the cake is HERE.
Enjoy baking!
I'm thrilled if you share photos and feedback of your baking and tag me on social media - Miila koogid
Happy baking!