It was Kurt’s birthday and this year we have known each other for 10 years. So, something special. Kurt is my ex-colleague. He taught me SQL from scratch. I learnt the skill and worked at Western Union for 4 years. We met the first time at a suburb of Denver and worked together during the orientation period, 6 weeks. At time we developed our friendship and it lasts. We met still a few times after I have left the company, mostly in Italy and once in his residential city Vienna. Kurt loves mango and so this mango bliss for his birthday.
I got the recipe from here. Instead of making 6 x 7.5cm mini cakes I had one 16cm square cake and two mini cakes, 7.5cm and 6cm. The bigger one was for writing Happy Birthday & 10th Anniversary. Yup, I rarely write with chocolate. So don’t expect perfect results. The cake or torte consists of a sponge cake, mango jelly, mango bavaria cream /bavarois, syrup and mango white chocolate glazing. I added nougat and golden flakes as decoration.
For my version, the cake batter was too much. It calls for 4 eggs. If I will make it again, I will half the portion of the sponge cake ingredients. I did not trim the cake. Therefore, the mango bavarois did not wrap the base. And the square cake was not sliced 100% flat. The mango jelly positioned a bit tilted. This is a lesson learnt.
I half the syrup for the cake. Perfect without much waste. As two portions of mango puree equalled 380g, I made the mango glazing only 80% of the recipe. It’s enough for my version, actually excessive. I’ll see if I can use the excess for something else. The original recipe instructs to put the mango jelly right on top of the sponge cake. But I pour a part of the mango mousse over the sponge and refrigerate it a few minutes. Then I inserted the mango jelly and pour the rest of the mango mousse. It looks more aesthetic. And I did not add food colouring as suggested. I like the taste and texture.