Hawaiian Coconut Mango Cake
What is a popular choice in a bakery?
Of course, it is a “scenario” work that adapts to time and feels the four seasons.
The heat has passed, but the heat has not diminished. Still enjoying the joy of the ice-cold taste.
In addition to the ice cream products that popped out in your mind for the first time, as a cake in the refrigerator, it is definitely the secret weapon you are looking for to break through the “hot”!
Carefully observe the user’s preferences and deeply cultivate the fashion trend of the brand:
Light taste, fresh appearance, with fresh fruits, refreshing fillings and just the right amount of small portions, you can successfully create the best-selling summer tyrants that will never go wrong.
Today I am going to share a “Hawaiian Coconut Mango Cake” with you. Just looking at the fresh and beautiful appearance, do you want to try it?
The taste is refreshing, natural coconut fragrance, with the sweet and sour mango interlayer, and the soft, delicate and moist cake body. It is like an indispensable curative medicine in summer. Our customers can’t help but order.
Multi-layered structure, you can feel the texture of fresh mango pulp with one bite. After being refrigerated, the delicate and mellow cream still has a smooth texture like ice cream.
Such heart-pounding elements are combined together, sweet but not greasy, with a long aftertaste, how can you not be loved?
The surface is decorated with white Chanti cream, dotted with green pistachios, and the looming yellow mango blends with a fresh and energetic picture, as if it immediately relieved the restlessness caused by the heat.
Such a cake with high-value attributes and rich in fruity and creamy aroma is definitely a reward for vision and taste.
Recipe: 01/vanilla chiffon
Melted butter 90g
90g milk
30g caster sugar
1 vanilla pod
Low powder 99g
Egg yolk 120g
Protein 204g
Salt 3g
Lemon juice 9g
90g caster sugar
Step 1:
① Add milk to the melted butter and mix well.
② Then add sugar and sieved low powder and mix well.
③ Scrape off the vanilla seeds, add the egg yolk to the batter and mix well.
④ Pour egg whites, sugar, salt, and lemon juice into the mixing tank and beat to 80%.
⑤ Pour the whipped egg whites into the egg yolk batter and mix well.
⑥ Pour the batter into the baking pan, smooth it with a spatula, shake it lightly, and bake it in the oven at 160°C for 30 minutes.
⑦ Take out the baked cake base, carve out a 10-inch cake base with a 180*180mm mold, and set it aside.
Recipe: 02/Coconut Milk Shanty
50g coconut milk
Cream 38% 200g
White chocolate 50g
Gelatin 2g
Step 2:
① Weigh 38% Weiyi Ai Real Cream, pour the cream and coconut milk into the pot and boil until boiling.
② Pour into the white chocolate and let it stand, add gelatine when the temperature is reduced to 70℃, and emulsify it evenly with a homogenizer.
③ Keep the fresh-keeping film veneer and refrigerate overnight. The next day, take it out and send the flower-mounted bag for use.
Recipe: 03/Mango Gel
Mango puree 300g
75g milk
Sugar 80g
Gelatin 12g
Step 3:
Pour the mango puree, milk and sugar into a pot and boil until it boils. When the temperature is reduced to 70℃, add gelatine and mix well.
Step 4: Assembly
① Spread the cake base into the mousse box backed by plastic wrap, squeeze a layer of coconut milk and Shanti to smooth it.
② Pour in the mango jelly, put it in the refrigerator and freeze until set.
③ Squeeze a layer of coconut milk chantilly on the frozen cake, then spread the mango diced.
④ Then squeeze the coconut milk into the shanty to smooth, and finally spread the cake base, squeeze the coconut milk into the surface, and put it in the refrigerator until solidified.
Recipe: 4
Cream 38% 200g
Sugar 12g
Step 5: Decoration
① Pour the cream into the mixing tank, add sugar to beat.
② Unmold the frozen cake, trim the edges, cut out the size you want, and repair the edges.
③ Use whipped cream to decorate the surface and rub some lemon zest for decoration.
The classic combination of coconut milk + mango + vanilla, converging into a strong Hawaiian style, can be made into decorative cakes or turned into cake rolls.
You can also add creative decorative elements or adjust the combination ratio between various levels to give more exciting beauty and deliciousness.
Don’t you hurry up and catch up on this summer’s unmissable taste?
