Recipe for small spring cakes with lemon and mango
Lovely little spring cakes with shortcrust pastry base, lemon mousse, and mango insert.
When I was asked if I could make these, my first thought was that my skills weren’t up to par. But they are actually quite easy! And quite quick… okay, the cooling time is a bit long – but the cakes consist of rather simple elements. I actually believe most of us can figure them out, so now I’m sharing a recipe, in case you would like to give it a try…
The cakes are decorative, they taste lovely, and they are a bit different if you want something a little extra one day.
The cakes taste fresh and spring-like, they are soft and creamy – nicely complemented by a crispy base with a twist of lime.
I sprayed the cakes with a yellow velvet spray and decorated them with a bit of vanilla mousse.
They taste delightful as they are, but almost even better with a scoop of vanilla ice cream on the side.
Equipment
- Bowl
- Hand Mixer
- Rolling Pin
- Baking Tray
- Oven
- Pot
- Immersion Hand Blender
- Silicone Mold
Ingredients
Shortcrust Pastry Base
- 180 gram Wheat Flour
- 65 gram Powdered Sugar
- 80 gram Butter soft
- 1 pcs. Egg
- 30 gram Lime Juice
Mango insert
- 3 pcs. Gelatin Sheets
- 250 gram Mango I used frozen
- 30 gram Lemon Juice
- 50 gram Sugar
Lemon Mousse
- 4 pcs. Gelatin Sheets
- 75 gram Lemon Juice
- 100 gram Sugar
- 4 gram Vanilla Sugar
- 100 gram Plain yogurt
- 250 gram Cream
Instructions
Shortcrust pastry base
- Mix flour, powdered sugar, and butter together with a hand mixer until you get something that resembles small breadcrumbs. Whisk the egg and lime juice in, then gather the dough on a flour-dusted surface—knead until smooth and pliable. Refrigerate for 30 minutes. Roll out the dough to a thickness of 3-4 mm and cut out 8 circles approximately 8cm. Bake the bases for 8-10 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven) until they are nicely golden. Let cool.
Mango filling
- Soak the gelatin in cold water. Bring mango, lemon juice, and sugar to a brief boil and let it simmer for 10 minutes until the mango is tender. Blend with an immersion blender until smooth, then stir the gelatin into the warm mixture. Pour the puree into half-sphere silicone molds of 4cm and freeze for a minimum of 2 hours.
Lemon mousse
- Soak the gelatin in cold water. Bring lemon juice and sugar to a boil until the sugar has dissolved. Remove from heat and dissolve the gelatin in the warm mixture. Fold in the skyr. Whip the cream to a light foam and fold in the lemon/skyr mixture. Distribute into half-sphere silicone molds of 7cm (fill 2/3 full) and press the now frozen mango fillings into them. Top up with a bit more mousse and smooth out. Freeze. Spray and decorate the frozen cakes, thaw for one hour before serving.