Skip to content

Spring Cake

April 27, 2009

~ 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.
*UPDATE* April 2017 Made this again. The cake portion was one recipe of the Baptism Cake ,no rum soaking, it was truly divine!


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.

18 Comments leave one →
  1. April 27, 2009 1:27 pm

    How absolutely gorgeous! This is really the perfect party cake for my mingle. Thanks for bringing this along.

  2. May 18, 2009 1:46 pm

    This is gorgeous!

  3. tarru permalink
    May 19, 2009 2:24 pm there supposed to b ginger in this…or is ginger-lime a lime? sorry to be ignorant but just had to know thanks

    • foododelmundo permalink
      May 19, 2009 2:59 pm

      Thanks for noticing – I just fixed it.

  4. May 20, 2009 3:17 pm

    That is the most delicious looking cake ever.

    • foododelmundo permalink
      May 20, 2009 7:09 pm

      How kind of you to say – Thank You!

  5. oneordinaryday permalink
    June 5, 2009 3:16 pm

    What a stunning cake. It looks delicious.

  6. June 16, 2009 4:35 am

    Such a refreshing and gorgeous cake!

  7. June 17, 2009 9:19 am

    sweeeeeeeeeeeeeeeeeeeeeeeeeet that’s intense!

  8. June 17, 2009 7:59 pm

    Mango, ginger, and lime…sounds like a cool, refreshing dessert for summer. Thanks for the post!

  9. July 8, 2009 4:30 pm

    I love mangoes! And I love browsing your site. Your delicious sweets make me happy! Thanks for such a great site!!

    • foododelmundo permalink
      July 8, 2009 4:37 pm

      And thank YOU for such a lovely compliment!

  10. March 3, 2010 3:48 pm

    What a lovely photo. The ginger lime cream sounds so intriguing.


  11. March 12, 2010 8:51 am

    this cake is beautiful, I love it ! Bravo

  12. May 9, 2010 10:17 am

    hey. I tried your perfect quiche and is was perfect in deed.

  13. March 5, 2012 9:02 am

    i love all your cakes!! they’re superb looking and must taste veryyy good!

    • foododelmundo permalink
      March 5, 2012 10:28 am

      Thank you Noreen, I’ll be posting a couple more in the next month!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: