Mango Gateaux
Mango Gateaux is probably the best fruit based dessert you’ll have. A soft sponge cake that’s soaked with a delicious mango infused simple syrup, layered with whipped cream, fresh mangoes and chocolate. The cake is so soft and just melts in your mouth. You can make the sponge with eggs or eggless, I have both the recipes up. This cake will literally hold the spotlight when it’s made, no one whose had it is yet to complain. It was my bestseller in summer months when I had my bakery so I know how much people love it. If you love mango (if you don’t, whaaat) you will LOVE this cake!
Happy Baking!
Servings: 10-12 servings
Prep Time: 45-60 minutes
Cooking Time: 30-45 mins
Chilling Time: 10+ hours
Total Time: 1 day
Ingredients:
Sponge cake- Make the sponge cake as per your choice, recipes below. I always recommend making your so it soaks well.
Soaking Syrup:
3/4-1 cup water
1/2 cup sugar
Filling and Topping: Ingredients for the topping are what I used, you can use toppings and decorate as you want
1.5-2 cups heavy whipping cream
2-3 tbsp sugar
1 tsp vanilla essence
1.5 cup mango cut into small cubes
1/4 cup grated chocolate
2-3 mango cut into thin slices for topping; optional
2-3 tbsp chocolate cut into small cubes; optional
Directions:
Prepare sponge cake as per the recipe linked above. Just follow the sponge cake part of it (Just till gaming the sponge, for the syrup and decoration onwards follow this here) and for the rest follow the instructions mentioned below.
Once the cake is baked, let it cool completely.
While the cake is cooling prepare the soaking syrup. Add water, and sugar to a saucepan on medium heat and mix. Let it cook until the sugar melts and stir to form a syrup. Take it off the heat and let it cool completely. You do not need to bring it to a boil.
Once ready to assemble prepare the whipping cream. Add heavy whipping cream, sugar, and vanilla in a stand mixer or in a bowl using an electric whisk. Whisk it using the whisk attachment or stand mixer till it forms medium peaks. Scrape down the edges of the bowl midway. Do NOT over-whisk.
Layering:
Slice the cake horizontally into 2 or 3 divisions.
Place a cake layer and soak it generously with syrup. It should be damp all over and not dry at all.
Layer with whipped cream then mango cubes and chocolate shavings.
Repeat the process till the last layer of cake. Soak the last layer of cake and cover it with a thin layer of cream all over. This is the crumb coat that helps keep the cake moist and crumbs in. Let it chill in the fridge for 5-6 hours. See my video for layering the cake.
Once the cake is chilled, spread more cream around the edges and top and frost it evenly as the final layer.
Decorate with mangos, chocolate, or whatever you like.
Pipe whipped cream along the edges of the cake to give it a finished look.
Let the cake chill in the fridge for 3-4 hours. I like to let it sit overnight.
The cake is ready! I like to take it out about 20 mins before serving to thaw a little.
Slice and serve!
Notes/Tips:
If the mango cubes are not as sweet sprinkle some powdered sugar on them and let it sit for 15-20 mins. You can use the liquid it oozes out and mix it with the syrup for added flavor.
Use any chooclate you like, i prefer milk but even white and dark pair well.
Make sure to soak every layer of the cake well so that it is moist and not dry. It will literally melt in your mouth if it is well soaked. Do not over soak it so that falls apart. I like to check by pressing down on the layer and seeing if it oozes a bit of liquid like a sponge.
The cake lasts well in the fridge for 1-2 days. Ideally keep it in an air tight container or it will dry out. Add some whipped cream if it soaks in and dries out.
I have made the cake sponge 2-3 days before and tightly cling wrapped it and kept it in the fridge.
If you are okay using eggs, I recommend the sponge recipe with eggs. It is softer!
