donderdag 5 maart 2009

Darjeeling Mango Mosaic cake

A Genoise cake with a Darjeeling soaking syrup. Frosted with a white chocolate icing and dried mango garnish. Mango coulis is served on the side.


For Genoise cake:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup flour
1/2 tsp. baking powder
1/2 tsp. vanilla

Preheat oven to 350 degrees.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs until very light and fluffy.
Sift together flour and baking powder,then fold into batter.
Add vanilla and incorporate.
Pour into prepared 8 inch cake pan.
Make a double recipe for 2 layers.
Bake 350 deg. for about 20 minutes, or the cake pulls away from the sides. cool.

For Soaking syrup:
6 tea bags Darjeeling
1-1/2 c. hot water

Steep bags in hot water to make a strong brew.
Add 1-1/2 c. sugar
Boil until sugar dissolves. cool and set aside.

For White Chocolate Buttercream:
12 oz. bag White chocolate chips melted with 1/4 c. milk
2 sticks butter (room temp.)
3 c. powdered sugar
1 tsp. vanilla

Whip ingredients together. Set aside at room temp.

For Mango Coulis:
2 mangoes
1/4 c sugar

Blend mangoes with sugar and press through a sieve. Set aside.

For Dried Mango Garnish:
Dried mango pieces

Cut dried mango into triangle pieces, vary in size.

General Directions:
Pour tea syrup over cakes by the spoonfuls.
Place cake together with layer of icing.
Frost the entire cake.
Place dried mango triangles in a random pattern on side of cake.
Use a piping bag to finish edges, if desired.
Serve slices of cake with mango coulis on the plate.

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