Mango Passionfruit Cake

Ingredients

Method

1. 1
   Cake Base

   Mix the Dawn® Golden Genoese Cake Base, water (1) and oil for 1 minute on slow speed, scrape down, then mix for 4 minutes on medium speed.

2. 2
   Cake Base

   Add the remaining water (2) and mix for 2 minutes on slow speed.

3. 3
   Cake Base

   Deposit in a prepared 7-inch round tin and bake at 160°C for 40-45 minutes in a fan oven (ideally using a ring mould).

4. 4
   Sugar Syrup

   Place the sugar and water in a pan, boil together and then cool.

5. 5
   Passionfruit Cream

   Add the fond powder to the water and mix until fully dissolved. Lightly whip the cream and then fold in the fond mixture.

6. 6
   Passionfruit Ganache

   Boil the cream, pour it onto the chocolate in a bowl and let it sit for 2 minutes. Stir until there are no chocolate solids left and add Dawn® Passionfruit Compound until you get a homogeneous consistency. Let it set in the fridge for 2-3 hours.

7. 7
   Mango Curd

   Bring the mango puree, lemon juice, sugar and butter to a boil in a pan. In a separate bowl, whisk the eggs and add the boiled mixture gradually, whisking continuously to avoid scrambling the egg. Tip: leave some boiled mixture in the pan so that the curd doesn't stick to the bottom of the pan while cooking.

8. 8
   Mango Curd

   Transfer the whole mixture to the pan, return to the stove and boil for 3-4 minutes until it thickens, then pass it through a sieve. Cool for 3-4 hours in the fridge.

9. 9
   Assembly

   Trim the top of the cake sponges and then cut in half so you have two layers.

10. 10
    Assembly

    Using a circular object (approx. 2 inches in diameter) placed in the centre of the two cake layers, cut a circle from each.

11. 11
    Assembly

    Apply sugar syrup on both cake layers.

12. 12
    Assembly

    Using a round nozzle, pipe the cream (like big dots) on the outer and inner circle of the first layer.

13. 13
    Assembly

    Mash the Dawn® Delifruit Classic Mango and place it in a piping bag. Pipe the mango filling in between the borders of the cream, followed by the passionfruit ganache.

14. 14
    Assembly

    Place the next layer of the cake on top of the first one.

15. 15
    Assembly

    Starting from the outer edge, pipe dots with the cream.

16. 16
    Assembly

    Randomly pipe mango curd and passionfruit ganache.

17. 17
    Assembly

    Garnish the top using fresh mango pieces, fresh passionfruit pulp, strawberries, blackberries with edible gold paint or glitter and fresh flowers.