Mango Jasmine Cake
Serves 1
Directions
- 1First, crush the Biscoff caramel cookies to make the base of the cake.
- 2First, crush the Biscoff caramel cookies to make the base of the cake.
- 3First, crush the Biscoff caramel cookies to make the base of the cake.
- 4Pour in the melted butter and stir well until combined.
- 5Pour in the melted butter and stir well until combined.
- 6Pour in the melted butter and stir well until combined.
- 7Pour the cookie mixture into the bottom of the mold and press it down firmly to form an even base. Keep it refrigerated.
- 8Pour the cookie mixture into the bottom of the mold and press it down firmly to form an even base. Keep it refrigerated.
- 9Pour the cookie mixture into the bottom of the mold and press it down firmly to form an even base. Keep it refrigerated.
- 10Add light cream and jasmine tea to a saucepan, then simmer over low heat until it reaches a slight boil.
- 11Add light cream and jasmine tea to a saucepan, then simmer over low heat until it reaches a slight boil.
- 12Add light cream and jasmine tea to a saucepan, then simmer over low heat until it reaches a slight boil.
- 13Add the softened gelatine to the cream mixture and stir until it melts.
- 14Add the softened gelatine to the cream mixture and stir until it melts.
- 15Add the softened gelatine to the cream mixture and stir until it melts.
- 16Sift the jasmine cream mixture to remove any tea leaves.
- 17Sift the jasmine cream mixture to remove any tea leaves.
- 18Sift the jasmine cream mixture to remove any tea leaves.
- 19Mash the mango flesh into a puree.
- 20Mash the mango flesh into a puree.
- 21Mash the mango flesh into a puree.
- 22Whip the heavy cream with sugar until it becomes a smooth, creamy consistency like yogurt.
- 23Whip the heavy cream with sugar until it becomes a smooth, creamy consistency like yogurt.
- 24Whip the heavy cream with sugar until it becomes a smooth, creamy consistency like yogurt.
- 25Soften the cream cheese at room temperature, add sugar, and whip it until smooth.
- 26Soften the cream cheese at room temperature, add sugar, and whip it until smooth.
- 27Soften the cream cheese at room temperature, add sugar, and whip it until smooth.
- 28Add 60g of mango puree to the cream cheese mixture and mix well until combined and smooth.
- 29Add 60g of mango puree to the cream cheese mixture and mix well until combined and smooth.
- 30Add 60g of mango puree to the cream cheese mixture and mix well until combined and smooth.
- 31Add the whipped heavy cream to the mango-cream cheese mixture and whip it until it is well combined.
- 32Add the whipped heavy cream to the mango-cream cheese mixture and whip it until it is well combined.
- 33Add the whipped heavy cream to the mango-cream cheese mixture and whip it until it is well combined.
- 34Pour the jasmine cream mixture into the mango-cream cheese batter and whip until it is well blended.
- 35Pour the jasmine cream mixture into the mango-cream cheese batter and whip until it is well blended.
- 36Pour the jasmine cream mixture into the mango-cream cheese batter and whip until it is well blended.
- 37Pour the mixture into the prepared mold with the cookie base and refrigerate for more than 4 hours.
- 38Pour the mixture into the prepared mold with the cookie base and refrigerate for more than 4 hours.
- 39Pour the mixture into the prepared mold with the cookie base and refrigerate for more than 4 hours.
- 40Add hot water to softened gelatine and stir well to dissolve the softened gelatine.
- 41Add hot water to softened gelatine and stir well to dissolve the softened gelatine.
- 42Add hot water to softened gelatine and stir well to dissolve the softened gelatine.
- 43Add 100g of mango puree to the dissolved gelatine mixture and stir well until combined.
- 44Add 100g of mango puree to the dissolved gelatine mixture and stir well until combined.
- 45Add 100g of mango puree to the dissolved gelatine mixture and stir well until combined.
- 46Sift the mango mixture to ensure a smooth consistency.
- 47Sift the mango mixture to ensure a smooth consistency.
- 48Sift the mango mixture to ensure a smooth consistency.
- 49Pour the mango topping onto the solidified cake in the mold and refrigerate for 1 hour until it solidifies.
- 50Pour the mango topping onto the solidified cake in the mold and refrigerate for 1 hour until it solidifies.
- 51Pour the mango topping onto the solidified cake in the mold and refrigerate for 1 hour until it solidifies.
- 52Remove the cake from the mold and serve.
- 53Remove the cake from the mold and serve.
- 54Remove the cake from the mold and serve.
Ingredients
- 65 g Biscoff
- 65 g Biscoff
- 65 g Biscoff
- 50 g unsalted butter
- 50 g unsalted butter
- 50 g unsalted butter
- 100 g whipping cream
- 100 g whipping cream
- 100 g whipping cream
- 5 g jasmine tea
- 5 g jasmine tea
- 5 g jasmine tea
- 8 g gelatine
- 8 g gelatine
- 8 g gelatine
- 250 g whipping cream
- 250 g whipping cream
- 250 g whipping cream
- 20 g sugar
- 20 g sugar
- 20 g sugar
- 120 g cream cheese
- 120 g cream cheese
- 120 g cream cheese
- 10 g sugar
- 10 g sugar
- 10 g sugar
- 20 g hot water
- 20 g hot water
- 20 g hot water
- 5 g gelatine
- 5 g gelatine
- 5 g gelatine
- 100 g mango
- 100 g mango
- 100 g mango
- 60 g mango
- 60 g mango
- 60 g mango
Equipment
food processorsaucepansievemixermoldbowl