I love this cake, you should definitely try it, if you are a mango lover! It’s taste is rather fresh then too sweet and it’s like sweet mango in your mouth. The idea of this cake is from Estonian blogger Nami-Nami, I just made it more suitable for my taste, so it has richer, but softer consistency. You don’t have to bake anything, you just need a fridge!
You will get one quite a big cake from these ingredients, use cake mold which diameter is about 26 cm and it’s with removable bottom.
For the filling
- 6 sheets of gelatin (12 grams). If you are using gelatin powder, take 1 heaped tablespoon of powder
- 600 ml whipped cream
- 1,5 can of mango puree (about 650 g)
- 2 package of cream cheese (400 g)
- chopped almonds and dark chocolate for decoration
For the bottom
- one package of chocolate biscuits (165 g)
Whip cream, mix it with room temperature cream cheese, whisk a little more. Then add mango puree and start making gelatin.
Put the gelatine leaves into a cold water and let it soak there 5 minutes. Rinse the leaves out of the cold water, wring gently to remove excess water. Put them into a hot water. Use as less hot water as possible, 20ml should be enough. Mix it until it’s smooth and let it cool a little. Start adding some spoons of cream to the gelatin, whisk it all the time. That’s the trick how you can cool down the gelatin, so it won’t get lumpy.
Tip: Remember to let gelatin cool to room temperature before adding it into the cream, othervise it will form lumps.
Tip: Usually mango puree is already sweetened, so you don’t have to add any extra sweetener. Just in case read it first from the can if there is enough sugar in it.
Tip: If some reason your local market doesn’t have mango puree, you could make the mango puree by yourself from sliced and canned mangos. But then be sure that you sieve the puree after blending. Otherwise you may have some mango threads in the cake which isn’t great at all.
Decorate it with chocolate and almonds. First of all melt the chocolate and make the decorations and finally cover with chopped almonds.
Let the cake harden in fridge at least 4 hours or overnight.