Velvety Mango Cheese Cake Recipe

CAKE:
A:
130g plain flour, sifted with
1 tsp baking powder
150g castor sugar, 5 eggs
20g cake emulsifier
1/2 tsp mango essence
3 tbsp water

B:
90g melted butter

MANGO CREAM:
C:
2 tbsp gelatin powder
60ml water

D:
250g cream cheese 90g castor sugar
180ml whipping cream
400g mango puree

DECORATION:
300g whipped cream
Some sliced mango
Some apricot gel

METHOD:
1.CAKE: Put A into a mixer, whisk with high speed
until light and fluffy. Mix in B lightly and
pour the mixture into a greased and lined 25 com/
10"round baling tin. Bake in a pre-heated oven at
180 degree celcius until cooked and golden brown.
Remove cake and leave to cool. Slice cake into 2
layers.

2.MANGO CREAM: Put C into a small pot, stir and
cook with low heat until gelatin has dissolved.
Leave aside to cool. Put D into a mixer and cream
until very smooth. Add C and mix well.

3.Put one layer of cake in a 23cm/10" cake ring.
apply mango cream onto the cake and cover with
the top layer.Press lightly to stick well.
Chill in the fridge for at least 4 hours or
overnight till set. Remove the cake ring.

4.Cover the whole cake with whipped cream,
sliced mango on top and glaze with apricot
gel. Pipe cream shell around to cover the
edge. Chill in the fridge at least 6 hours or over-night
before cutting into pieces and serve.