Mango Icebox Cake with Cardamom
Inspired by techniques from Serious Eats.
A striking charlotte-style mango cake with cardamom-scented mascarpone filling, ringed with sponge fingers and crowned with mango flowers.
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Method
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Equipment
- small bowl
- microwave
- food processor
- heavy medium saucepan
- sugar thermometer
- stand mixer with whisk
- large bowl
- rubber spatula
- 23 cm springform tin
- baking paper
- serrated knife
- vegetable peeler
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 434 kcal |
| Protein | 8.3 g |
| Carbohydrate | 64.5 g |
| of which sugars | 54.3 g |
| of which free sugars | 41.8 g |
| Fat | 17 g |
| of which saturates | 10.3 g |
| Fibre | 1.8 g |
| Salt | 0.61 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Cake
- 7 g beef gelatine powder
- 1½ tsp ground cardamom
- 120 ml water 60 ml with the gelatine, 60 ml in the syrup
- 3 medium ripe but firm mangoes, peeled and cut into 5 mm dice
- 1 tsp lime juice
- 250 g caster sugar 50 g for the purée, 200 g for the syrup
- 2 tbsp light corn syrup or glucose syrup
- 4 large egg whites, at room temperature
- 4.5 g fine sea salt or table salt about ¾ tsp
- 1 vanilla pod, seeds only
- 340 g mascarpone
- 120 ml sweetened condensed milk
- 44 savoiardi sponge fingers (2 packs of 200 g)
Topping
- 2 medium ripe but firm mangoes
- 2 tsp lime juice
- 1
Bloom. Soak 7 g gelatine and 1½ tsp ground cardamom in 60 ml water for 5 min, microwave for 45 s, then leave to cool for 5-7 min.
- 2
Blend. Blend 240 ml of the diced mango with 50 g sugar and 1 tsp lime juice until smooth.
- 3
Boil. Dissolve 200 g sugar, 60 ml water and the light corn or glucose syrup over medium-low heat, then boil to 114 °C, about 5 min.
- 4
Meringue. Whisk 4 egg whites with the vanilla seeds and ¾ tsp salt to soft peaks, pour in the hot syrup with the mixer running and whisk until cool, thick and glossy, about 7 min, then beat in the bloomed gelatine.
- 5
Fold. Whisk the mascarpone, condensed milk and mango purée together, fold in a third of the meringue followed by the rest, then fold in the remaining diced mango.
- 6
Build. Scatter half the broken sponge fingers over the lined tin base, spread half the filling leaving a 2.5 cm gap, stand the 24 trimmed sponge fingers upright around the edge and spread the filling to meet them.
- 7
Repeat. Scatter over the rest of the broken sponge fingers, pressing in, then spread over the remaining filling.
- 8
Decorate. Peel the topping mangoes into thin strips, toss with 2 tsp lime juice, roll into flower shapes and arrange over the top.
- 9
Chill. Cover loosely and chill for at least 4 h until set, then release from the tin and serve chilled.
Storage
This is a chilled rather than frozen cake, so keep it covered in the fridge.
