Tuesday, July 8, 2008

mango lime cake

I wanted to make a light cake to take to some friends recently. Deb of Smitten Kitchen's mango lime wedding cake intrigued me, so I decided to make a genoise layer cake, filled with my generic cream cheese/whipped cream mix, soaked in lime syrup, and topped with mango curd.

This was the first time I'd made a genoise. I had a lot of fun doing it. Watching the whole, heated eggs whip up light and fluffy was like watching magic. I had no idea whole eggs could do that.

I made a couple of batches of this. The one I made my friends was a bit on the limey side. It was nice, but the mango wasn't as flavorful as I would have liked. To remedy this, I used less soaking syrup and cut the cream cheese filling back to half for the version I took to B's family reunion. This brought out the mango nicely. Next time, I'm going to try a 3/4 batch of cream cheese mix to give it a little more height.

Mango Lime Genoise

1 sheet of genoise

2 batches of mango lime curd

1 C lime soaking syrup

3/4 batch cream cheese/whipped cream filling

Makes two small cakes.

Assembly: Use a straight edge and a serrated knife to cut genoise into four equally sized rectangles. Spoon .75 oz lime soaking syrup over two bottom layers. Cover each with cream cheese mixture. Soak two top layers and place one on each bottom layer. Spoon on mango curd and smooth with a spatula.

You will need two batches of curd for this cake. If you have a large processor, you can just double the batch. It's easier for me to make them separately.

Makes 1 to 1.5 cups

1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 cup sugar
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

1. Puree mango with lime juice, sugar, and salt, scraping down the sides of the bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl. Discard solids in sieve.

2. Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

genoise sheets (The Art of the Cake, Bruce Healy)

6 large eggs, at room temperature
1 large egg yolk, at room temperature
6.5 oz granulated sugar
5.75 oz all-purpose flour
.33 oz potato starch
.75 oz unsalted butter, melted

1.Preheat the oven to 375 F. Brush the edges and diagonals of a large, heavy baking sheet with melted butter. Line with parchment paper. Brush the parchment with melted butter.

2. Combine eggs, egg yolk, and sugar in a stainless steel mixing bowl. Break up the yolks with a wire whisk and beat until smooth. Set over a saucepan of simmering water, and stir with the whisk until warm (about 100 F), frothy, and pale yellow.

3. Remove from simmering water, and whip at medium speed in the mixer until the batter has risen and cooled, becoming light and thick and almost white in color. It should coat your finger very thickly and form very slowly dissolving ribbons when dropped from the whip.

4. Sift the flour with the potato starch onto a sheet of wax paper. A little at a time, dust the mixture over the batter and fold it in very gently but thoroughly. When the flour and potato starch are compeltely incorporated, slowly pour the melted butter over the batter and continue folding gently until the butter is uniformly mixed with the batter.

5. Scoop the batter from the mixing bowl onto the prepared baking sheet, distributing it evenly. Spread and smooth the batter with a large icing spatula to completely cover the baking sheet in an even layer about 3/8" thick.

6. Bake until the top of the genoise is lightly browned and firm to the touch but not crusty, about 6-10 minutes.

7. Remove from the oven aloosen the edges of the genoise from the parchment using a small icing spatula. Slide the genoise off the baking sheet onto a wire rack. When it is no longer hot but still warm enough that the butter between the parchment and genoise hasn't solidified, place a second wire rack upside down on top of the sheet of genoise and turn the genoise upside down with both racks to transfer it to the second rack. Lift off the first wire rack. Carefully peel the parchment away from the back of the genoise, and place it clean side down against the genoise to protect the cake. Place the first wire rack ack on the sheet of genoise and turn it right side up again. Lift off the second wire rack, and allow the genoise to finish cooling.

*When baked in a thin sheet, the genoise dries very quickly. It is best used the same day as it is prepared.

soaking syrup
.5 C heavy syrup
.25 C lime juice
.25 C water

heavy syrup (The Art of the Cake, Bruce Healy)
2 C granulated sugar
1 C water

1. Combine sugar and water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar.

2. Cover and allow to cool.

cream cheese/whipped cream filling
2 packages cream cheese, room temperature
1 qt heavy whipping cream, chilled
2-3 TB vanilla
1-1.5 C sugar

Whip cream. Add vanilla and sugar to taste. Mix in cream cheese. Mix until smooth.

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