Spring Cake
~ Mary ~
Ever since I got this cook book I look for excuses to bake a cake and the invitation from What’s for Lunch Honey combined with the fact that we were meeting Shawn & Stephanie made for the perfect storm. Why Shawn & Steph? After John & I eat a piece we give the rest to them – they’re young bucks and can use up the extra calories way better than we can!
Cakes are a lot of work, Sky High Cakes are a feat. The trick – start a couple days out with all the pieces and parts and assemble on the final day. This Key West Cake with Ginger Lime Cream and Mango Mousse had three wonderful things:
1. The Mango Mousse
2. The Ginger Lime Cream
3. It was pretty
Then there was the cake part – the main part. I had to make a new cake because the original was so unworthy of the filling and frosting - the original one was sitting on the counter (I had a hard time throwing out something that’s been soaked in rum) John tried it, spit it out and said ”this thing tastes AWEFUL” . He NEVER complains when he’s fed – NEVER! Unfortunatly he was right.
Ever had a recipe that you know just isn’t right, but you want to believe, need to believe – this was one of those. The second cake I put with it belonged to the Tiramisu Cake. While this is a great cake to soak up some rum, it was too heavy to handle the light airy fluffiness of the Mango Mousse and Ginger Lime Cream. They would be better matched to an angel food cake.
But no need to dispair – the mousse and cream make an excellent dessert all on their own. Both recipes adapted from Sky High Cakes
Mango Mousse
Simmer over med-high heat for 15 minutes:
2 Cups Diced Mango, about 4 mangos
1/3 Cup Water
Cool, transfer all to a blender and puree and add:
1/3 Cup Sugar
2 Tbsp Light Rum
Set aside. *Note: if you are using this for a filling the author says to add 2 tsp of unflavored gelatin. Apparently the simmering breaks down an enzyme that would prevent the gelatin from working.
With a mixer on high speed cream:
1 Cup Heavy Cream
Fold into Mango Puree. Refrigerate.
Ginger-Lime Cream
In a double boiler over med-low heat:
4 Egg Yolks
Gradually whisk in
3/4 Cup Sugar
Zest of 1 Lime
1/4 Cup Fresh Lime Juice
1 Tbsp Minced Fresh Ginger
Stir constantly until visibly thickened. About 3-5 minutes.
Strain through a sieve to remove chunks.
Refrigerate until very cold.
With a mixer on high speed cream:
2 Cups Heavy Cream
Fold into ginger-lime curd. Refrigerate.
Serve Mango Mousse topped with Ginger-Lime Cream.
How absolutely gorgeous! This is really the perfect party cake for my mingle. Thanks for bringing this along.
This is gorgeous!
Thank you!
Hi.is there supposed to b ginger in this…or is ginger-lime a lime? sorry to be ignorant but just had to know thanks
Yes!
Thanks for noticing – I just fixed it.
That is the most delicious looking cake ever.
How kind of you to say – Thank You!
What a stunning cake. It looks delicious.
Such a refreshing and gorgeous cake!
sweeeeeeeeeeeeeeeeeeeeeeeeeet that’s intense!
Mango, ginger, and lime…sounds like a cool, refreshing dessert for summer. Thanks for the post!
I love mangoes! And I love browsing your site. Your delicious sweets make me happy! Thanks for such a great site!!
And thank YOU for such a lovely compliment!
What a lovely photo. The ginger lime cream sounds so intriguing.
ButterYum
this cake is beautiful, I love it ! Bravo
hey. I tried your perfect quiche and is was perfect in deed.
i love all your cakes!! they’re superb looking and must taste veryyy good!
Thank you Noreen, I’ll be posting a couple more in the next month!
~Mary