Winter cake Forest edge
2020-08-13 / test@t
Vertical Mango-Raspberry Cake
Mango sponge cake with delicate raspberry cream
Ingredients
- egg 8 pcs.
- mango puree (1 medium mango) 200 g
- raspberries 300 g (150 grams for cream and 150 grams for decoration)
- flour 120 g
- starch 40 g
- sugar 200 g + 1 tbsp for raspberry puree
- vegetable oil 2 tbsp
- baking powder 1 tsp
- salt 2 pinch (s)
- cream cheese (cold) 450 g
- butter at room temperature 350 g (150 grams for butter cream and 200 grams for cream with condensed milk)
- powdered sugar 100 g + a little for dusting the biscuits
- condensed milk 300 g
- clean towel 2 pcs.
- baking paper 4 pcs.
STEP-BY-STEP COOKING RECIPE
Step 1
1. First, prepare raspberry puree for creams: grind 150 grams of raspberries through a sieve, add 1 tbsp to the resulting puree. a spoonful of sugar and heat over a fire, stirring to dissolve the sugar. Remove from heat and cool.
Step 2
Prepare butter cream: add 100 grams of powdered sugar to 150 grams of warm soft butter, beat until fluffy. Add cold cream cheese, beat until combined, add 3 tbsp. spoons of raspberry puree. Beat again until smooth. Refrigerate before use.
Step 3
Prepare a cream with condensed milk: beat a little 200 grams of soft butter, add condensed milk, beat again until smooth. Add 2-3 tbsp. spoons of raspberry puree. Beat until smooth. Put in the refrigerator.
Step 4
While the biscuit is baking, prepare a clean towel; for convenience, you can put another sheet of baking paper on it. Sprinkle with powdered sugar. When the biscuit is baked, take it out of the oven and turn it onto a prepared sheet of powder. Remove the top of the paper on which the biscuit was baked and carefully wrap the layer in a roll along with paper and a towel. Leave to cool.
Step 5
Also bake a second sponge cake. Also wrap it up.
Step 6
When the cakes are completely cool, gently unfold them and brush evenly with raspberry cream. Then cut in half lengthwise. You get only 4 biscuit layers with cream. Gently start rolling the biscuits into a tight roll: when one is wrapped, connect the next layer to it and continue wrapping. So, twist all 4 layers. Place the cake upright and refrigerate for 1 hour.
Step 7
Then take out and decorate the top of the cake with cream with condensed milk. If you wish, you can decorate the top with raspberries. Remove the cake for 3-4 hours (minimum) in the refrigerator so that the cream hardens well and the cake is tightly sealed. Then you can already serve.
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