First day of Fall BONUS episode: Learn how to make Conti's famous Mango Bravo Cake! This is a frozen cake with layers of crunchy cashew meringue wafers, silky chocolate mousse, airy whipped cream, juicy mango cubes, and then drizzled with a light chocolate shell.
It's a delicious combination of 3 cakes we've made before: the Sans Rival, Chocolate Mousse, and Mango Supreme. Links to these recipe videos below.
RECIPE: www.cookingwithkurt.com/recip...
Sans Rival: • Red Ribbon Sans Rival ...
Chocolate Mousse Cake: • Red Ribbon Chocolate M...
Mango Supreme: • Red Ribbon Mango Supre...
Silvanas: • Silvanas: Cashew-Merin...
New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it!
SUBSCRIBE ► kzfaq.info...
Share pictures and follow us on -
Website: www.cookingwithkurt.com
Facebook: / cookingwithkurt
Instagram: / cooking_with_kurt
TikTok: / cookingwithkurt
Twitter: / cookingwkurt
Ingredients:
Cashew Meringue Wafers:
12 large egg whites (room temperature) [360 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
1/2 cup powdered sugar [60 g]
1.5 cups toasted cashews [225 g]
1/4 cup cornstarch [30 g]
1 tsp vanilla extract [5 mL]
Chocolate Mousse:
8 oz semi-sweet chocolate (1 and 1/3 cup chocolate chips) [226 g]
6 tbsp unsalted butter [85 g]
4 egg yolks [80 g]
1 tbsp brandy (optional) [15 mL]
1 cup very cold heavy cream [237 mL]
2 tbsp sugar [25 g]
1/4 tsp salt [1.4 g]
Mango Filling / Topping:
2 fresh ripe mangoes (can substitute with about 2 cups frozen mango cubes) [320 g]
Whipped Cream Frosting:
8 oz cream cheese [226 g]
5 cups heavy cream (very cold) [1185 mL]
1 cup powdered sugar [120 g]
2 tbsp cornstarch [15 g]
2 tsp vanilla extract [10 mL]
1 tsp orange zest [2 g]
Chocolate Shell:
2 oz semi-sweet chocolate (about 1/3 cup chocolate chips) [57 g]
2 tbsp coconut oil [30 mL]