Summary: This sponge cake filled with Mango mousse and Bavarian cream is quite spectacular. It looks professional, layers of rum soaked genoise with mango mousse and coconut bavarian cream, topped with a glassy layer of lemon glaze.
For the Sponge Cake:
- 4 eggs, separated
- 1/2 cup sugar
- 3/4 cup plus 2 tablespoons flour, sifted
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut extract
- pinch of salt
For the Syrup:
- 1 cup sugar
- 1 cup water
- 2 tablespoons coconut rum, or 1 teaspoon coconut extract + 1 teaspoon vanilla
For the Mousse:
- 2 egg whites
- 3/4 cup sugar
- 1 ripe mango or 1 can mango
- 1/2 teaspoon lime juice
For the Bavarian Cream: adapted from Michael Symon
- For the 1 vanilla bean
- 1 1/4 cups heavy cream
- 1 tablespoon powdered gelatin
- 3 tablespoons milk
- 1/4 cup sugar
- 5 egg yolks
- 1 1/4 cups whipped cream
- 1 Teaspoon coconut extract
For the Lemon Glaze: adapted from Ina Garten – makes 3 cups
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, lightly beaten
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
Make the cake:
- Preheat the oven to 350 degress. In the bowl of a standing mixer, beat the egg whites until stiff. Slowly add the sugar, and continue to beat until you have a stiff and glossy meringue.
- In a separate bowl, whisk the egg yolks until well mixed. Whisk 1/4 cup of the meringue into the egg yolks. Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring. Gently fold the flour and salt into the meringue, in two parts, until flour is just mixed in. Place mixture in a ziplock bag, seal, and cut off one corner to make a 1/2 wide hole.
- Dust the top of the cake pieces with powdered sugar. Bake for about 10-12 minutes, until just golden brown.
- Make the syrup: Bring the sugar and water to a boil, and boil for 2 minutes. Remove from heat and let cool briefly. Stir in Rum.Generously brush the bottom and inside walls of the springform pan with melted butter. Place one circle of cake in the bottom of the pan, trimming to fit if necessary. Brush cake generously with syrup.
- Brush the sides of the bands of cake with syrup, and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan.
Make the mousse:
- Purée the mango with the lime juice until smooth. Strain and set aside. In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango purée into the gelatin until well mixed. Strain once more. Set aside.
- Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan. In the bowl of a standing mixer, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 250 F or 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them. When the egg whites are stiff and shiny (meringue), stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue. Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture (mousse).
- Fill cake halfway with the mousse mixture. Place the other circle of cake on top. Brush generously with the rest of the syrup.
- Fill the springform pan with a layer with the mousse, and use a long spatula or the flat side of a knife to smooth across the top, level with top of the pan.
For the Bavarian Cream:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream
- Add layer of Bavarian Cream and repeat for second layer
- Remove the zest of 3 lemons, being careful to avoid the white pith.
- Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
- Place cake in freezer for 2-3 hours. Remove cake and place on serving platter. Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly, and lift the sides up and off the cake.
Preparation time: 2 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 10
Recipe adapted from and Photo courtesy of: SouthAmericanFood