Key West Cake with mango mousse and ginger lime cream

Ingredients for Key West Cake with mango mousse and ginger lime cream

Instructions for Key West Cake with mango mousse and ginger lime cream

To prepare the Key West Cake with mango mousse and ginger lime cream recipe, please follow these instructions:

Cookie: Preheat the oven at 175 c.
Butter or put baking paper in a round shape (20 cm)
Pour the eggs into a heat-resistant bowl with sugar and vanilla.
Put the bowl over water bath and stir until the sugar is dissolved.
Remove the bowl and whip until the eggs are fluffy and stiff.
Gradually add the flour and stir the dough until it is free of lumps.
Add butter.
Divide the dough into three portions and leave them individually for 12-14 minutes.
When the cake is baked, push a knife around the edge and the cake is carefully removed from the mold and replaced with a new serving of dough.

Rome syrup: Pour sugar and water into a small saucepan and put it on medium heat.
Stir around until the sugar is dissolved.
The mixture must be boiled until it is reduced to a ½ cup.
Cool and add room.

Mango Mousse:
Put the mango pieces in a pan with the water.
Let it simmer and stir regularly until the mango is soft.
Remove the pan from the flask and let it cool off.
Add some water and mix it with a purée.
Put the gelatin in a glass and add the cream. Leave it soft for 5 minutes.
Put the glass in a low temperature oven for 10 seconds until the gelatin is dissolved.
Pour the gelatin and sugar into the puree and whip until the sugar is dissolved.
Whip the cream in another bowl and turn it into the mango curry.

Ginger-Lime Cream: Whip the egg yolks in a saucepan. Grab the sugar gradually with ginger, lime juice and lime peel.
Put the pot on a medium flare and stir until the mixture gets a thicker consistency.
Sift the mixture free of ginger and glue peel and put the film lobe over and put it in the fridge for an hour.

Aggregation: 1st Layer - Take one of the three cakes, turn the flat side up.
Pour slightly under half of the cream syrup over the cake.
Spread half of the mango sauce over the cake in a smooth layer.
2nd layer - Repeat the process. First room syrup, saw mango.
3rd layer - Put the last cake on top and pour the last room of syrup over.
Put the cake in the fridge for one hour until the cake is '' firm ''
Spread ginger-lime cream throughout the cake until finally.