Mango Torte


Coconut Almond Cake:
4 ounces Egg Yolks
5 ounces Granulated Sugar
5 ounces Heavy Cream
4 ounces Shredded Coconut
1/2 teaspoon Vanilla Extract
2 ounces Cake Flour
3 ounces Ground Almonds
4 ounces Egg Whites

Poached Mangos:
18 ounces Water
4 ounces Granulated Sugar
3 ounces Lemon Juice
2 Mangos
1/2 cup Raspberries

Mango Fruit Mousse:
6 ounces Mango Puree
3 ounces Heavy Cream
3 ounces Egg Yolks
3 ounces Granulated Sugar
1 ounce Cornstarch
2 sheets Gelatin
5 ounces Water
5 ounces Granulated sugar
5 ounces Egg Whites


Coconut Almond Cake:
1. Pre heat oven to 375° F
2. Grease and flour a 9x13 in. cake pan
3. In a large bowl, whisk the egg yolks and sugar until well combined, add the cream, then the coconut, vanilla, and flour. Fold in the almonds.
4. In a separate bowl, whisk the egg whites until medium stiff peaks form.
5. Fold 1/3 of the whipped egg whites into the coconut mixture, then gently fold in the remaining egg whites.
6. Spread the cake batter evenly across the 9x13 in. cake pan.
7. Bake for 15-20 minutes or until golden brown.

Poached Mangos:
1. Combine the water, sugar, and lemon juice in a medium pot and bring to a boil.
2. Peel and dice the mangos into medium sized pieces.
3. Add the mango pieces to the boiling mixture, and let cook for 3-5 minutes until the fruit is tender.
4. Using a colander, drain the mango mixture and place in a bowl. Add the raspberries to the poached mangos and set aside.
5. Allow the fruit to cool to room temperature, wrap and place in refrigerator until ready to use.

Mango Fruit Mousse:
1. Place the gelatin in a bowl of cold water.
2. In a medium pot bring the mango puree, heavy to scald (180°F).
3. In a spate bowl, whisk the eggs yolks , 3 ounces of the sugar, and corn starch until light and pale in color.
4. Remove the mango mixture from the heat.
5. While whisking the mango mixture, slowly add the egg mixture whisking constantly.
6. Add the softened gelatin to the mango mixture and return the pot to the heat.
7. Whisking constantly, cook mixture until it begins to bubble / boil.
8. Remove from heat and place into a bowl.
9. Cover and place in refrigerator.
10. In a separate mixing bowl combine the egg whites and remaining 5 ounces of sugar.
11. Using a whisk attachment, mix on high speed, whipping egg whites to a medium meringue.
12. Fold the egg white mixture into the mango mixture until fully incorporated.

Building the Mango Torte:
1. Cut out 2 slices of cake for each individual torte that you would like to make.
2. Place a slice of cake on the bottom of the glass.
3. Spread a ½ inch layer of the mango mousse on top of the cake.
4. Place the second piece of cake on top of the mousse.
5. Spoon two tablespoons of poached fruit on top of the final mousse layer.
6. Garnish with mint leafs or chocolate if desired.
7. Cover and refrigerate until ready to serve.

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