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Mango Jasmine Cake

Serves 1
instagram.com

Mango Jasmine Cake

instagram.com
Serves 1

Directions

  1. 1First, crush the Biscoff caramel cookies to make the base of the cake.
  2. 2Pour in the melted butter and stir well until combined.
  3. 3Pour the cookie mixture into the bottom of the mold and press it down firmly to form an even base. Keep it refrigerated.
  4. 4Add light cream and jasmine tea to a saucepan, then simmer over low heat until it reaches a slight boil.
  5. 5Add the softened gelatine to the cream mixture and stir until it melts.
  6. 6Sift the jasmine cream mixture to remove any tea leaves.
  7. 7Mash the mango flesh into a puree.
  8. 8Whip the heavy cream with sugar until it becomes a smooth, creamy consistency like yogurt.
  9. 9Soften the cream cheese at room temperature, add sugar, and whip it until smooth.
  10. 10Add 60g of mango puree to the cream cheese mixture and mix well until combined and smooth.
  11. 11Add the whipped heavy cream to the mango-cream cheese mixture and whip it until it is well combined.
  12. 12Pour the jasmine cream mixture into the mango-cream cheese batter and whip until it is well blended.
  13. 13Pour the mixture into the prepared mold with the cookie base and refrigerate for more than 4 hours.
  14. 14Add hot water to softened gelatine and stir well to dissolve the softened gelatine.
  15. 15Add 100g of mango puree to the dissolved gelatine mixture and stir well until combined.
  16. 16Sift the mango mixture to ensure a smooth consistency.
  17. 17Pour the mango topping onto the solidified cake in the mold and refrigerate for 1 hour until it solidifies.
  18. 18Remove the cake from the mold and serve.

Ingredients

  • 65 g Biscoff
  • 50 g unsalted butter
  • 100 g whipping cream
  • 5 g jasmine tea
  • 8 g gelatine
  • 250 g whipping cream
  • 20 g sugar
  • 120 g cream cheese
  • 10 g sugar
  • 20 g hot water
  • 5 g gelatine
  • 100 g mango
  • 60 g mango

Equipment

food processorsaucepansievemixermoldbowl

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