'10 tablespoons of unsalted butter, softened'
2 1/2 cups of mango puree
2 cups of heavy cream whipped to a chantilly consistency
2/3 cup of confectioner's sugar
1/3 cup of white rum
Meringue mixture:
3 large egg whites
4 large egg yolks
1/3 cup plus 2 tablespoons of granulated sugar
1 1/2 cups plus 3 tablespoons of all-purpose flour
1 1/2 tablespoons of melted unsalted butter
'10 tablespoons of unsalted butter, softened'
2 1/2 cups of mango puree
2 cups of heavy cream whipped to a chantilly consistency
2/3 cup of confectioner's sugar
1/3 cup of white rum
Meringue mixture:
3 large egg whites
4 large egg yolks
1/3 cup plus 2 tablespoons of granulated sugar
1 1/2 cups plus 3 tablespoons of all-purpose flour
1 1/2 tablespoons of melted unsalted butter
Dissolve the gelatin in a small amount of cold water
Soak the gelatin in a microwave-safe bowl and heat until dissolved
Add the mango puree and mix well
Whip the heavy cream with confectioner's sugar to a chantilly consistency, but not too firm
Add the mango puree and whip until smooth
Chill in the refrigerator until thick enough to spread
For the cake: Whip the egg whites until stiff peaks form
Add the egg yolks and granulated sugar, whipping until well combined
Add the flour and melted butter, mixing until just combined
Pour into two 9-inch round cake pans, greased and floured
Bake in a preheated oven at 350°F
After baking, remove from pans and let cool
Place one cake layer in an ungreased 9-inch springform pan
Soak with half the rum
Top with mango cream
Place the second cake layer on top and soak with the remaining rum
Chill in the refrigerator until the cream is firm
To serve, remove the springform pan sides and transfer to a serving plate.
