Darjeeling Mango Mosaic Cake
A Genoise cake with a Darjeeling soaking syrup. Frosted with a white chocolate icing and dried mango garnish. Mango coulis is served on the side.1 h 30 m 2
- Genoise cake:
- 1/2 c. butter, softened
- 1/2 c. sugar
- 2 eggs
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla
- Soaking syrup:
- 6 Darjeeling tea bags
- 1 1/2 c. hot water
- 1 1/2 c. sugar
- White chocolate buttercream:
- 12 oz. bag white chocolate chips
- 1/4 c. milk
- 2 sticks butter (room temp.)
- 3 c. powdered sugar
- 1 tsp. vanilla
- Mango coulis:
- 2 whole mangoes, peeled and chopped
- 1/4 c. sugar
- Garnish: dried mangoes
Preheat oven to 350°F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs until very light and fluffy. Sift together flour and baking powder, then fold into batter. Add vanilla and incorporate. Pour into prepared 8" cake pan. (Make a double recipe if you want 2 layers.) Bake 350° for about 20 min., or the cake pulls away from the sides. Cool.
Steep tea bags in hot water to make a strong brew. Add 1 1/2 c. sugar.
Boil until sugar dissolves. Cool and set aside. This is the tea syrup.
Buttercream: Melt chocolate chips with milk. Whip together with remaining ingredients. Set aside at room temp.
Mango coulis: Blend 2 peeled, diced mangoes with 1/4 c. sugar and press through a sieve. Set aside.
Cut dried mango for garnish into triangle pieces, varying in size.
To assemble: Pour tea syrup over cakes by the spoonfuls. Frost the entire cake. Place dried mango triangles in a random pattern on side of cake. Use a piping bag to finish edges, if desired. Serve slices of cake with mango coulis on the plate.