Mango Bravo(No bake)
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Chiffon cake:
1 cup all purpose flour, sifted
1/2 cup white sugar
1 tsp baking powder
1/2 tsp salt
4 egg yolks(large)
1/4 cup vegetable oil
1/4 cup evaporated milk
1 tbsp vanilla essence
Meringue:
4 egg whites(large)
1 tsp white vinegar
1/2 cup white sugar
2 cups sweets mangoes(for toppings)
Procedure:
1) Combine all purpose flour, white sugar, baking powder and salt
2) In a separate bowl combine egg yolks, vegetable oil, evaporated milk and vanilla essence
3) Combine wet and dry ingredients. Mix it well
4) Meringue: Beat egg whites until foamy
5) Add white vinegar and beat until soft peaks form
6) Gradually add white sugar and beat until stiff peaks form
7) Gently fold the meringue into the batter. * 3 additions
8) Pour batter into the pans. llanera size: small
9) Steam for 20-30min. over low heat
10)Remove cake from the pan. Peel the parchment paper off and cool completely
11)Cut the cake
Meringue biscuit:
3 egg whites
1/2 tsp white vinegar
1/2 cup white sugar
1/2 cup cashew nuts, crushed
1/4 cup all purpose flour, sifted
Procedure:
1) Combine cashew nuts and all purpose flour. Set aside
2) Beat meringue until foamy
3) Add white vinegar and beat until soft peaks form
4) Gradually add white sugar and beat until stiff peaks form
5) Fold cashew nuts-flour mixture a tablespoon at a time
6) Put meringue mixture into the pastry bag
7) Pipe the meringue onto the parchment paper with pattern
8) Smooth out the top
9) Preheat improvised oven for 5-10min.over high heat
10)Cook for 30-45min. over low heat. Cool completely
Chocolate syrup(Ganache)
410ml evaporated milk
1/3 cup cornstarch
1 cup white sugar
1/2 cup cocoa powder, unsweetened(sifted)
1 tbsp vanilla essence
1/4 cup butter/margarine
Procedure:
1) Combine evaporated milk, cornstarch, white sugar and cocoa powder. Mix it well
2) Turn the heat on and cook over low heat until thickened. Stir constantly
3) Add vanilla essence and margarine. Mix it well
4) Turn the heat off and cool completely
Whipped cream:
2 tbsp gelatine, clear and unflavored
1/4 cup hot water
740ml all purpose cream, chilled
2 cups powdered sugar(more or less)
Procedure:
1) Dissolve gelatine into the hot water. Set aside
2) Whip cream on high speed until doubled in size
3) Add powdered sugar and mix it well
4) Gradually add dissolved gelatine and mix it well
5) Choco-whipped cream: Combine 1/2 cup whipped cream and 1/4 cup chocolate syrup
Assemble:
1) Place the 1st layer of cake onto to a container
2) Spread chocolate whipped cream
3) Place a meringue biscuit on top
4) Spread plain whipped cream on the meringue biscuit
5) Place the top part of the cake
6) Apply crumb coat
7) Frost the cake
8) Add diced sweet mangoes on top and drizzle chocolate syrup
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