I truly believe, that the majority of the food bloggers are all Taureans. There are just so many of them celebrating their birthday this month i cannot begin to tell you. I guess all taureans are serious about their food and just naturally good in the kitchen. This post is dedicated to a taurean blogger friend – Mohini, of Mango Power Girl. Mo has become a very dear and close friend to me in the past year, and i actually have fought against time and all odds to put up this lovely cake i made for her …. that too just in time. The theme is obviously mango as thats her favourite and i know nothing else would make her happier.
With the summer in full swing, there are mangoes everywhere. Not to mention the mango tree growing in my garden is also in full bloom. Heres what i’ve been very patiently waiting for all year around. Trying very hard not to pluck out all the raw mangoes as they make a wonderful thai salad, or even taste great just as it is. I’ve written about raw mango salad before, and if you can get some raw mangoes you have to try the recipe out. I promise you, you will be addicted to it.The ones i used in my cake however aren’t from my tree but from the local market. My mangoes aren’t ready yet … but will be very soon. And that will be another post altogether. What i have here is a mango cheesecake, with a genoise base instead of a biscuit one. I thought it would go much better with the marsh-mellows and fresh mangoes. An even silky texture all the way.So without further adieu i’d like to wish her and of course …. heres the recipe.
For the Genoise
121 gms flour – sifted
4 large eggs
1 tsp vanilla
121 gms sugar
Place the vanilla, eggs and sugar in a bowl. Put it over a hot bath and beat it for 3 mins till the sugar is dissolved. Now take it off the bath and wisk it for further 5 mins till it multiplies in volume. With the beater on mix in the sifted flour, and do not over-beat it. Pour into cheesecake tin lined with wax paper. Bake for 2o-25mins at 180 C. When the cake is ready, remove from tin and peel off paper. Let it cool on a wire rack, and then slice in horizontally making two halves. Cling wrap and keep one aside for later.
200 gms cream cheese
150 gms double cream
350 gms mango puree
150 gms castor sugar , will have to adjust depending on how sweet the mangoes are.
2 tbsps gelatin powder
Line the loose bottom cheesecake tin with cling film, leaving the excess hanging over the sides , so when the cake is set u can remove it easily. Now place the genoise cake base at the bottom. Drowse with sugar syrup. Set aside. In a mixing bowl, whip up the double cream till soft peak stage. Now in a another bowl beat the cream cheese and sugar till it loosens up and add the whipped cream. Pour in the mango puree and mix well with a spatula. Prepare the gelatin and pour it in mixing throughout, so that the gelatin does not form lumps. Pour all this over the cake base , cove with cling film and let it set over night.
1 tbsp sugar
a packet on mini marsh-mellows
100 gms chocolate
With a melon baller try n get even neat balls of mango. Place them all on a plate and dust with sugar. Melt the chocolate in a microwave and put in a piping bag. When ready to garnish , place all the mango balls evenly all over the cake and then just throw in the marshmallows to fill in the gaps.Drizzle with chocolate. Send it back to the fridge for about an hour before you serve it.