Mango Shortcake

It is really hard to find a decent mango here in The Netherlands. Pieter bought these mangoes last week as I planned to make this cake since last week. But last weekend we visited my parents in-law so I moved my baking plan and I was also hoping that if I keep the mangoes for a couple more days it will get more ripen and sweet. I think I mentioned many times that there is nothing compares to fresh juicy Philippine mango. The soft, juicy, sweet flesh melts in your mouth like a soft pudding. Seriously in times like this I really wish I can buy Philippine mango here in The Netherlands.

Anyway back to the cake, the mango didn't turned out the way I wanted but the sponge was moist and the fresh cream was properly whipped and sweetened. Usually if I whip the cream it always look like grainy after whipping. This cake was good according to Pieter. Oh well as long as he liked it then I'm happy. Next time I will use canned peaches. You know peaches and cream goes deliciously well together

I used Cooking with Dog sponge cake recipe AGAIN. Please watch this video for easy step by step procedure including how to frost the cake.

sponge cake adapted from Cooking with Dog

In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.

In a small glass bowl combine milk and butter then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Switch to balloon whisk and whisk the eggs evenly to set the texture.

Sift in flour and fold together with spatula about 30 times. Pour the pre-heated milk and butter to the batter, fold gently about 50 times.

Once the batter become glossy and smooth, pour the batter into baking pan lined with parchment paper, then drop the pan lightly on the counter to break big bubbles in the batter.

Bake at 160C for 23 minutes.

When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.

filling
2 mangoes, cut into cubes
1 1/2 cup whipping cream
2 tbsp vanilla sugar (add more if you want)
chopped pistachio nuts (optional)

 

After frosting let the cake rest in the fridge for a couple of hours.