Its almost 12 years since I started baking actively. My food lover son is now 11 years old, and the fussy eater is almost 8 years. This is a cake we made for the dad of the house on his birthday last week. One bite into the cake and the whole family exclaimed - "This is the best cake you have ever made!".
I had been wanting to make this cake for almost a year ever since I saw a proper recipe in the internet. But yeah..everything has its own time. Without much blabbering, i am straight going into the recipe. Unfortunately I don't have the step by step pictures, but honestly this is a very simple recipe...which make me wonder what in the world made me take soo long to try out.
I made the cake in a 9 inch cake tin and hence the measurement is for the same. if you'd like to make it in 6 inch tin, please halve the recipe.
Layer 1 (Base Layer) - Biscuit layer
Marie biscuit - 180g
Milk - 50 ml
Crush the biscuit using a ziplock bag and rolling pin. Mix it with milk to make a slightly wet mixture. Set it firmly in the cake tin using your hands. Cover with a cling film and place in the refrigerator.
Layer 2 & 3 - Mango cheese
Cream cheese - 400g (I used Kiri's cheese cubes)
Sugar - 60 g
Milk - 60 ml
Gelatin - 10 g
Lemon zest - 1/2 tsp
Lemon juice - 2 tbsp
Whipping cream - 400 ml
Sugar - 40 g
Mango puree - 120 g
Mix the cream cheese & 60g sugar gently using a spatula till it becomes very soft.
In a separate bowl, add milk and gelatin. Gently double boil till the mixture thickens. Take it off the heat and once the mixture cools, add to the cream cheese mixture.
Add the lemon zest and juice to the mixture and combine well.
In a separate bowl whip the whipping cream with 40g of sugar till soft peaks forms.
Add the whipped cream gently to the cream cheese mixture. Mix well.
Now take one-third of the mixture into a separate bowl, cover it with a cling film and refrigerate.
In the remaining two-third mixture, add the mango puree and mix well.
Take out the cake tin (with just base layer now) and spread the mango cheese cake mixture evenly over the biscuit layer. Cover with cling film and refrigerate for 20 min.
Afer 20 minutes, take out the cake tin and spread the cheese cake mixture (one-third minus addition of mango puree). Spread this evenly over the mango cheese cake. Cover and refrigerate for another 20 minutes.
Layer 4 - Mango Jelly
Water - 60 ml
Gelatin - 4 g
Sugar - 20 g
Mango Puree - 80 g
In a bowl, add water, gelatin and sugar. Mix well. In a double boiler, keep the bowl and stir well till the mixture thickens. Take the bowl out and allow to cool. Add the remaining mango puree to the gelatin mixture. Spread this evenly over the cheese cake mixture and refrigerate for couple of hours.
The beautiful mango cheese cake is ready to be served. You can decorate it with some mango cubes, fruits of your choice and some mint leaves.
Tip: It may be difficult to take out the cheese cake from cake tin once refrigerated. You can use a damp hot towel around the cake tin before opening up the tin. This will help to avoid cracks while opening the tin.
I had been wanting to make this cake for almost a year ever since I saw a proper recipe in the internet. But yeah..everything has its own time. Without much blabbering, i am straight going into the recipe. Unfortunately I don't have the step by step pictures, but honestly this is a very simple recipe...which make me wonder what in the world made me take soo long to try out.
I made the cake in a 9 inch cake tin and hence the measurement is for the same. if you'd like to make it in 6 inch tin, please halve the recipe.
Layer 1 (Base Layer) - Biscuit layer
Marie biscuit - 180g
Milk - 50 ml
Crush the biscuit using a ziplock bag and rolling pin. Mix it with milk to make a slightly wet mixture. Set it firmly in the cake tin using your hands. Cover with a cling film and place in the refrigerator.
Layer 2 & 3 - Mango cheese
Cream cheese - 400g (I used Kiri's cheese cubes)
Sugar - 60 g
Milk - 60 ml
Gelatin - 10 g
Lemon zest - 1/2 tsp
Lemon juice - 2 tbsp
Whipping cream - 400 ml
Sugar - 40 g
Mango puree - 120 g
Mix the cream cheese & 60g sugar gently using a spatula till it becomes very soft.
In a separate bowl, add milk and gelatin. Gently double boil till the mixture thickens. Take it off the heat and once the mixture cools, add to the cream cheese mixture.
Add the lemon zest and juice to the mixture and combine well.
In a separate bowl whip the whipping cream with 40g of sugar till soft peaks forms.
Add the whipped cream gently to the cream cheese mixture. Mix well.
Now take one-third of the mixture into a separate bowl, cover it with a cling film and refrigerate.
In the remaining two-third mixture, add the mango puree and mix well.
Take out the cake tin (with just base layer now) and spread the mango cheese cake mixture evenly over the biscuit layer. Cover with cling film and refrigerate for 20 min.
Afer 20 minutes, take out the cake tin and spread the cheese cake mixture (one-third minus addition of mango puree). Spread this evenly over the mango cheese cake. Cover and refrigerate for another 20 minutes.
Layer 4 - Mango Jelly
Water - 60 ml
Gelatin - 4 g
Sugar - 20 g
Mango Puree - 80 g
In a bowl, add water, gelatin and sugar. Mix well. In a double boiler, keep the bowl and stir well till the mixture thickens. Take the bowl out and allow to cool. Add the remaining mango puree to the gelatin mixture. Spread this evenly over the cheese cake mixture and refrigerate for couple of hours.
The beautiful mango cheese cake is ready to be served. You can decorate it with some mango cubes, fruits of your choice and some mint leaves.
Tip: It may be difficult to take out the cheese cake from cake tin once refrigerated. You can use a damp hot towel around the cake tin before opening up the tin. This will help to avoid cracks while opening the tin.
