Name: Mango and white chocolate cake
Prep time: 110 min
Cook time: 120 min
Total time: 230 min
Ingredients: 500 ml Liquid cream; 140 g Frozen mango Vima; 150 ml Coconut milk; 100 ml Cream cheese; 3 Egg yolks; 250 ml Whole cow's milk; 20 g Cornstarch; 200 g Sugar; 5-6 Gelatin sheets.; 4 Eggs; 75 g White flour; 75 g Cocoa powder; 100 g Butter with salt; 1 tsp Soda; 1/2 cup Golden rum; 1 cup Raisins; 250 g White chocolate; 100 ml Fresh liquid cream; 100 g White yogurt; 75 g White sugar

Mango and white chocolate cake

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Course: Dessert

Cuisine: French

Keyword: cake, chocolate, mango

Prep Time: 1 50

Cook Time: 2

Total Time: 3 50

Servings: people

Ingredients

For the cold mango cake

500 ml Liquid cream
140 g Frozen mango Vima
150 ml Coconut milk
100 ml Cream cheese
3 Egg yolks
250 ml Whole cow's milk
20 g Cornstarch
200 g Sugar
5-6 Gelatin sheets.

For the chocolate and rum cake

4 Eggs
75 g White flour
75 g Cocoa powder
100 g Butter with salt
1 tsp Soda
1/2 cup Golden rum
1 cup Raisins

For the white chocolate cream

250 g White chocolate
100 ml Fresh liquid cream
100 g White yogurt
75 g White sugar

Instructions

Preparation of cold mango cake

Blend the mango and set aside. Boil the coconut milk and cow's milk together and include the first amount of sugar (200g).
Mix the cornstarch with the yolks and a small amount of cold milk. Add this to the boiling mixture and stir briskly for 1 minute on the fire.
Add the soaked gelatin leaves and let rest.
Whip the cream with the cream cheese and sugar, add the mango in pure, and the cream (boiled beforehand) almost cold. Mix over a container with ice to acquire a more solid consistency.

Cake preparation

Beat the eggs until their volume is doubled, gradually add the sugar while still mixing.
Add sifted flour mixed with cocoa and soda. Mix carefully and with few movements to avoid losing the volume of the eggs.
Then add the butter, continue mixing, and add the raisins with the rum.
Line a tray with waxed paper, pour the cake mix and cook in a preheated oven at 180ºc between 30 and 50 minutes (depends on the mold and its thickness).

For white Chocolate cream

Melt the white chocolate in a double boiler, and add the hot cream together with the sugar and vanilla. stir and add the yogurt, beating well.
Let rest to serve with the dessert.

Montage

Assemble the cake in a removable mold of size and shape to taste, and let cool in the refrigerator for about 5 hours so that it compacts well.
Cut cake with a knife dipped in hot water or with a lyre and put on a plate. Serve with the cold white chocolate sauce and a few cubes grilled with sugar.
Decorate with a fresh herb. It’s suggested to include a flower for decoration.