This was the cake I baked for my hubby's birthday in April :)
It's mango season now, and we see lots of juicy and plump mangoes on sale at fruit stores and supermarkets. The mangoes are mostly sweet with a slight tinge of sourness which is perfect for making desserts. The tangy flavour adds a depth to the sweetness of cakes and cream, and makes the cake very refreshing and appetising.
The texture of this genoise sponge cake made using Nissen violet cake flour, Jyohakuto sugar, fresh milk, eggs and unsalted butter is moist, tender and light. The chantilly cream is whipped using dairy whipping cream, mascarpone cheese, fresh mango puree and icing sugar (optional, sweetness level can be adjusted).
Size of cake can be customised, along with the number of layers, as well as colour of the layers (rainbow or ombre).
Please drop me an email at firstname.lastname@example.org if you are interested to order this cake!