Mini Mango Yuzu Chantilly Cake (Print View)
Delicate sponge layers with fresh mango and tangy yuzu cream
# What You Need:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3.2 ounces granulated sugar
03 - 3.2 ounces cake flour, sifted
04 - 0.9 ounces unsalted butter, melted and cooled
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Mango Filling
07 - 1 large ripe mango, peeled and diced small
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon fresh lime juice
→ Yuzu Curd
10 - 2 large egg yolks
11 - 1.8 ounces granulated sugar
12 - 1.4 fluid ounces yuzu juice
13 - 1 ounce unsalted butter, diced
14 - 1 teaspoon lemon zest
→ Chantilly Cream
15 - 0.85 cup heavy cream, chilled
16 - 0.9 ounces powdered sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# How to Make It:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.
02 - Beat eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume, approximately 5 minutes. Gently fold in sifted flour and salt until just combined. Pour in melted butter and vanilla, folding gently to incorporate.
03 - Spread batter evenly onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden and springy to the touch. Allow to cool completely before proceeding.
04 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
05 - In a heatproof bowl, whisk together egg yolks, sugar, yuzu juice, and lemon zest. Place over a pot of gently simmering water, creating a double boiler. Whisk constantly until thickened, approximately 6 to 8 minutes. Remove from heat and whisk in butter until smooth. Cover and refrigerate to chill.
06 - Whip cold heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks. Keep refrigerated until assembly.
07 - Using a round cutter measuring 2.5 to 3 inches in diameter, cut 12 discs from the cooled sponge cake.
08 - Place one sponge disc as the base. Pipe or spoon a layer of yuzu curd, top with mango filling, then pipe a layer of Chantilly cream. Add a second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes.
09 - Garnish each cake with extra diced mango, fresh mint leaves, and edible flowers if desired. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The yuzu curd brings an otherworldly citrus aroma you cannot find in regular lemons
- Mini cakes mean everyone gets their own perfect portion with all the layers
- They look impressively elegant but come together faster than a full-sized layer cake
02 -
- The sponge must be completely cooled before assembly or the cream will melt into a sad puddle
- Yuzu curd continues to thicken as it chills, so do not overcook it on the stove
- Chill your mixing bowl and beaters before whipping the cream for faster, better results
03 -
- Sift your cake flour twice for the lightest, most tender sponge possible
- A touch of mango macerating liquid brushed on the sponge adds extra moisture and flavor
- Use the smallest round cutter you have to maximize the number of mini cakes from one sheet