This shortly assembled cake makes a decadent deal with when you may get your palms on a splendidly ripe golden-hued mango. It tastes as brilliant and sunny as a summer season day.
Mango Bitter Cream Cake
Makes 1 (8-inch) cake
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 giant eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract, divided
- 1¾ cups (219 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ¼ cup (60 grams) bitter cream, room temperature
- 3 tablespoons (45 grams) entire milk, room temperature
- 1¼ cups (175 grams) diced peeled mango
- 1½ cups (180 grams) confectioners’ sugar
- 2 tablespoons (30 grams) contemporary lime juice
- Garnish: diced peeled mango
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Preheat oven to 350°F (180°C). Spray a tall-sided 8-inch spherical cake pan with baking spray with flour. Line backside of pan with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium velocity till pale and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. Add eggs, separately, beating till mixed after every addition. Beat in 1 teaspoon (4 grams) vanilla.
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In a medium bowl, whisk collectively flour, baking powder, salt, and baking soda. In a small bowl, whisk collectively bitter cream and milk. With mixer on low velocity, step by step add flour combination to butter combination alternately with bitter cream combination, starting and ending with flour combination, beating till simply mixed after every addition and stopping to scrape sides of bowl and paddle. Utilizing a rubber spatula, gently stir in mango. Unfold batter into ready pan.
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Bake till a picket choose inserted in middle comes out with a couple of moist crumbs, 50 to 55 minutes, protecting with foil throughout remaining 10 minutes of baking to stop extra browning. Let cool in pan on a wire rack for 10 minutes. Take away from pan, and let cool fully on a wire rack.
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In a small bowl, whisk collectively confectioners’ sugar, lime juice, and remaining 1 teaspoon (4 grams) vanilla. Pour onto cooled cake. Garnish with mango, if desired. Let stand till glaze is ready, about quarter-hour. Refrigerate in an hermetic container for as much as 3 days.
