Mango Vanilla Bavarian Cream Cake … and a FOOT for MacTweets!

2 sponge bases

1 quantity Bavarian cream

1 quantity lime syrup

3 medium mangoes, diced into cubes

 For the sponge

3 large eggs separated 
1/2 cup sugar
1/2 cup plain flour
pinch salt
1 tsp vanilla extract
1 sachet vanilla sugar 

Method:

Whip the yolks with 1/4 cup sugar till pale and creamy. Add the vanilla extract and beat again.

Sift the flour over the beaten yolks and leave.

wash the beaters clean, whip the whites with the salt to soft peaks, add sugar and whip to a stiff meringue.

Fold the whites into the yolks and flour in 3 goes. Do this gently so as not to lose volume. Divide it into half and bake in 2 parchment paper lined 8″ shallow baking tins, or pipe into 2 9″ circles drawn on parchment paper. The bases will be very thin. Sprinkle with vanilla sugar

Bake for 12-15 minutes till golden brown and spongy.

Peel off paper, and cool completely on racks.

For the Vanilla Bavarian Cream
4 egg yolks
3/4 cup sugar
1/2 cup milk
2 vanilla beans {One bean will do too. I wanted a DEEP vanilla flavour}
1 1/4 tablespoons powdered gelatin, sprinkled over 3 tbsps water {Can reduce to 1 tbsp in cool weather}
600ml low fat cream {25% fat}

Method:

In a large bowl, whisk the egg yolks with the sugar until very pale.

In the meantime, in a large saucepan set over medium heat, bring the milk, 200ml cream and the vanilla bean {split open and scraped over the milk} to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon {as if making creme anglaise}. 

Remove the vanilla bean. Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature, or cool over an ice bath, stirring from time to time, till it just begins to set.
Whip the cream to soft peaks and fold it into the cooled cream base. Use immediately.

Lime Syrup:

1/4 cup sugar

1/4 cup water

Juice of 1 lime
Method:
Put all ingredients in pan over medium heat and stir till melted. Remove and cool.

To Assemble:

Trim both the sponges to an 8″ diameter {The idea is basically to fit snugly into the dessert ring, or Spring-form tin ring that you plan to use. It has to hold the Bavarian cream in place till it sets, else it will ooze out.}

Place the dessert ring on a serving platter, add one sponge base and brush with lime syrup. Top with the cooled Bavarian cream. Add the diced mango pieces uniformly over the Bavarian, and top with the second layer of sponge, keeping the vanilla sugar side facing up. Press down gently, cover the ring with cling-wrap, and chill for 6-8 hours, or better overnight.

 ♥ Thank you for stopping by ♥