Ingredients
| POUND CAKE | |
| 250g unsalted butter, softened | |
| 250g granulated sugar | |
| 250g eggs (about 5 large eggs) | |
| 1 teaspoon vanilla extract | |
| 250g all-purpose flour | |
| MANGO CURD | |
| 135g sugar | |
| 135g eggs (about 3 large eggs) | |
| 135ml mango purée or juice | |
| 187g butter | |
| MANGO JELLY | |
| 8g gelatine sheets (approx 4 sheets) | |
| 500ml mango purée or juice | |
| 75g sugar | |
| 15ml lime juice | |
| CREAM LAYER | |
| 1 cup cream | |
| 1 cup sweetened condensed milk | |
| 1 teaspoon vanilla extract | |
| WHITE CHOCOLATE SHARDS | |
| 60g white chocolate | |
| edible flowers, gold leaf | |
| TO ASSEMBLE AND SERVE | |
| 200g Graham crackers (or use plain biscuits such as digestive biscuits, ginger snaps or shortbread), crushed into crumbs | |
| 600g fresh mangoes, cut into chunks plus extra fresh mangoes, sliced, to garnish |
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Instructions
| 1. | POUND CAKE |
| 2. | Heat the oven to 175°C. Grease and flour a rectangular cake tin, about 23cm x 33cm. |
| 3. | In a mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes. |
| 4. | Beat in the eggs one at a time, mixing well after each addition and add the vanilla extract. |
| 5. | Gradually add the flour and mix until just combined. |
| 6. | Pour the batter into the prepared tin and smooth the top. |
| 7. | Bake for about 25-30 minutes or until a toothpick inserted into the centre comes out clean. |
| 8. | Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely. |
| 9. | MANGO CURD |
| 10. | In a saucepan over low heat, combine the sugar, eggs and mango purée. |
| 11. | Stir continuously until the mixture thickens and reaches about 70°C. |
| 12. | Remove from the heat and stir in the butter until fully melted and combined. |
| 13. | Let it cool slightly, then refrigerate until set. |
| 14. | MANGO JELLY |
| 15. | Bloom the gelatine by submerging the sheets in ice-cold water for about 5 minutes. |
| 16. | In a saucepan, combine the mango purée, sugar and lime juice. |
| 17. | Heat until warm then remove from the heat. |
| 18. | Squeeze excess water from the gelatine sheets and stir them into the warm mango mixture until fully dissolved. Let it cool slightly. |
| 19. | CREAM LAYER |
| 20. | Whip the cream with the sweetened condensed milk and vanilla extract until you get soft peaks (it will firm up a bit more once chilled). |
| 21. | WHITE CHOCOLATE SHARDS |
| 22. | Melt the chocolate then spread it thinly on a sheet of baking paper. |
| 23. | Arrange the edible flowers and gold leaf on the surface of the chocolate, then smooth another piece of baking paper on top. |
| 24. | Leave it to set in a cool place, or put it in the fridge for 10-20 minutes. |
| 25. | TIP: Tempering the chocolate or adding 10% of cocoa butter to the chocolate when melting helps it to hold its shape longer when it is at room temperature. |
| 26. | TO ASSEMBLE |
| 27. | Take a 20cm-diameter serving dish and spread the crackers evenly in the bottom pressing down firmly to create a bas |
| 28. | Once the pound cake has cooled, slice it in half horizontally then cut two rounds of cake to fit the dish. |
| 29. | Place one round of cake on top of the cracker layer. |
| 30. | Spoon in the diced fresh mango, then spread on half of the cream mixture. |
| 31. | Put in the second round of cake, then pour over the cooled mango jelly. |
| 32. | Spread the mango curd evenly on top of the jelly. |
| 33. | Finally, spread the remaining cream mixture on top. |
| 34. | Cover with plastic wrap and refrigerate for at least 4-6 hours or overnight to set. |
| 35. | Garnish with sliced fresh mangoes and white chocolate shards. |
Food and recipe styling Kenji Yoshitsuka /Â Photography Tony Nyberg