Mango cheese cake
I don’t care for mangos except fresh mango harvested from the back yard of where my daughter lives. It is easily the best mangos I’ve ever had. I bet Hawaii’s sunshine is good for the fruits. It’s regrettable that I don’t have a photo of the tree.
At the Asian market the other day, Manila mangos were 10 for $10…you mean 1 for $1? Wow! It sounds so inexpensive doesn’t it? But do Manila mangos have the wow factor in taste like the ones in Hawaii? I would soon find out.
I got a hint from a Japanese cake book for this cake but I didn’t exactly follow the recipe. I was yearning for something sweet yet I was in a so lazy mode. Besides, the author who is Japanese wrote French words in katakana (カタカナ) characters that threw me off like gibberish. I yelled at my husband to Google quick this word and that. He yelled me back with questions ’how do you spell it?’ Sigh,,,,.
1st. Layer- Genoese pronounce jenowaazu (French sponge cake has fairly firm texture and has buttery flavor).
Use a 13x 9 with deep rim pan; spray with nonstick spray.
- 6 egg whites
- 1 and 1/2 cup cup baker’s fine sugar divided in half
- 1 cup (2 sticks) butter softened
- 6 egg yolks
- 1 and 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- In the bowl of an electric mixer, beat egg whites until soft peaks form. Gradually add half of sugar. Beat until very stiff. Put in another bowl and set aside.
- Sift flour, baking powder and salt together; set aside.
- In the bowl of an electric mixer, cream butter and add the other half of sugar and mix well.
- Add egg yolks and beat until thick and fluffy at medium speed.
- Add flour mixture slowly; mix well at medium speed.
- Heat oven to 350F.
- Fold egg white gently to combine with egg yolk mixture.
- Pour batter into prepared pan and bake for 40 to 45 minutes. When an inserted wooden pick comes out clean then it’s done.
- Cool in pan on wire rack.
2nd. Layer Cream Cheese
- 2 packages of cream cheese (about 450g) softened
- Baker’s fine sugar 60g
- Whole milk 100ml.
- Heavy cream 55g*
- Put cream cheese in medium bowl and stir with whisk until smooth.
- Add sugar stir until sugar dissolved.
- Add milk gradually to combine well.
- Add heavy cream and mix well until smooth texture is achieved.
- Pour over cooled sponge and chill for about 1 hour.
*Amount of heavy cream should adjust to right texture-neither too stiff or too runny.
3rd. Layer Mango Jelly
- About 500g of mango puree or about 2 cups of skinned and pitted mango into the food processer to puree. Or store bought mango nectar (no sugar added) may be used.
- 2 packets of unflavored gelatin
- Sugar or honey (optional)
- In a double boiler, put pureed mango and cook 2-3 minutes but do not boil.
- Put gelatin in a small bowl and add 2 tablespoons of water and soak.
- Add soaked gelatin to the cooked mango and continue cooking for another 2-3 minutes or until gelatin has dissolved completely.
- Add sugar or honey if the puree lacks the sweetness you desire one tablespoon at time.
- Add 1/4 cup to 1/2 cup of water if the puree is too thick. Puree should be warmed honey consistency.
- Cool for 10 minutes or so then pour over the chilled Genoese and cream cheese. Put back in refrigerator until the puree solidifies.
- Cut all three layers with knife or biscuit cutter and serve. Serve with vanilla ice cream or whipped heavy cream are also nice.
This is not an photo of the tree in my daughter’s back yard but it looks like this…
My grand daughter got in trouble when she plucked the still green mangos from the tree using long pole-fruits-picker thing. She was just showing off her skill as fruits picker to me. Is it OK to do that ? I asked. ‘Yeah, I can do it’ ‘I know how to do it’ She protested. That’s not what I asked. ‘See, I did it!’ She exclaimed after dropping a couple of mangos on the ground. I see,,,. She is so wanpaku (わんぱく）mischievous kid. Who could tame her?
Manila mangos are not so bad after all. Though not as sweet as in Hawaii, memories associated with the fruits are precious.