White Chocolate Mango Cakes

This is one of my unique recipes. In general I'm a big mango lover, that is why I wanted to create something that includes mango. I really tried to find the right flavours for this dessert and I indeed succeeded. Combining mango and white chocolate gives you the right amount of a light and fresh as well creamy dessert. If you love mango, then this is definitely the right dessert for you.

Side note: it is better if you make your white chocolate mousse one day before you want to prepare your dessert. If you leave the mousse in the fridge over the night, the concistency will be definitely thicker and better.

INGREDIENTS:

Cake base:

2 eggs

1 mango

1 teaspoon baking powder

50g sugar

60g flour

Mousse:

300g white chocolate

200g heavy cream

250g mascarpone

1 teaspoon vanilla extract

Mango topping:

1 mango

30g sugar

2 pieces gelatine

- Try to make your mousse one day before serving the cakes

- Heat the heavy cream and bring to boil.

- Add white chocolate, which is chopped into small pieces.

- Cook on low heat and stir until the white chocolate is melted.

- While stirring, take of the heat so it cools down.

- Let your mousse sit in the fridge overnight.

- The day after, add mascarpone and vanilla extract and mix everything together.

- Leave it in the fridge for 1hour, meanwhile prepare your cake base.

- Preheat the oven to 180ºC and butter 4 small cake pans (10cm)

- Mix sugar and butter in a bowl until it gets creamy.

- Add eggs and mango, which needs to be pureed (so you get a mango puree).

- Mix everything together while adding flours and baking powder.

- Put the cake batter in the cake pans and bake for 25-30 minutes.

- Let your cakes cool down completely.

- When cooled, add the mousse on the top of your cake base, while still in the cake pans (so you get a nice form)

- Once again put it back in the fridge for another 2 hours.

Mango topping:

- Put your pureed mango in a pot and let it cook on medium heat.

- Add sugar and stir for 5 minutes.

- Mix in the gelatine, which was soaking in warm water (make sure your gelatine in soft enough)

and stir for another 10 minutes.

- Take of the heat and strain your mixture to get a smooth topping, without any pieces.

- Pour over the cakes and let it sit for 10 minutes before serving.

As a decoration, I used another sliced mango at the top of the cakes.

I really advise you to make your white chocolate mixture one day ahead, so you'll definitely get a thick mousse. Also be sure, that your cake base is cool enough, so when you are pouring your mousse over the cake, it won't melt. I know, it seems like it would take you forever to bake these cakes, but trust me, it is easier than you think. Anyway, I hope you will enjoy preparing these cakes and love eating them afterwards.