Cake "Taste of the Tropics " has a delicate taste due to the classic vanilla sponge cake , cottage cheese cream like a cloud, coconut cream mousse and all this complements the pleasant mango compote . It turns out an incredibly delicious and tender cake.
Prepare all the ingredients for the sponge cake : whisk the whites with half a portion of sugar and a pinch of salt on medium speed (10 minutes).
In another bowl, beat the yolks with the second half of the sugar and vanilla until the mass increases three times (7-10 minutes).
Melt the butter. The flour together with the cornstarch and sift twice. Add the third part of the meringue to the yolks with a spatula. Sift the dry ingredients on top and mix gently. Mix 2 tbsp of the dough with the butter and return to the bowl. Stir in the remaining meringue.
Bake immediately, using a 17 cm ring. 40-50 minutes in a preheated oven to 180 degrees.
When ready, cool the biscuit, then remove from the ring, wrap in plastic wrap and send to the refrigerator for 8 hours.
For compote: mix sugar with pectin. Cut the mango into pieces and heat the puree to 45 degrees. Pour in the sugar and pectin , stirring continuously with a whisk, add the mango and lemon juice. Bring the mixture to 85 degrees. Cool to 50 degrees, and put in the refrigerator.
For mousse, soak the gelatin in cold water. Poluvsie cream (thick cream) and set aside in the refrigerator until use.
Mix coconut cream with sugar, heat to 45 degrees, dissolve the swollen gelatin in it , cool the mass to 26 degrees. Carefully mix the cream with a whisk. Pour the mousse into a ring (16 cm) to a thickness of 2 cm. Freeze.
For impregnation, mix all the ingredients and warm up slightly.
Mix all the ingredients for the cream and beat on medium- high speed for 3-4 minutes until stable peaks.
Divide the sponge cake into 3 cakes 2 cm thick. Soak the sponge cake with coconut impregnation.
Assembling the cake in the ring. Sponge-cream-compote.
Then again, a sponge cake - a thin layer of cream-mousse.
And the last layer of sponge cake . Put it in the refrigerator for 2 hours. Then remove from the ring.
Cover the cake with cream using a pastry bag. Line the cake and refrigerate for 2 hours (or overnight). Decorate the cake as desired!