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Honey gold mango opera cake

Honey gold mango opera cake

  • Serves 6

  • Preparation time:

  • Cooking time:

Ingredients

Mascarpone Cream Topping:
Beat ingredients together.
Pureed flesh of 1 Honey Gold Mango cheek
125 g mascarpone
1 teaspoon icing sugar
1 few drops of lime or lemon juice

Honey Gold Mango Jelly Filling:
Mix boiling water, sugar and gelatine until dissolved.
Cool, stir in Honey Gold Mango and leave to softly set in the refrigerator.
Finely diced flesh of 1 Honey Gold Mango cheek 4 tablespoons boiling water 1 tablespoon white sugar 11/3 teaspoons unflavoured gelatine

Butter Cream Filling:
Beat butter and icing sugar until smooth and light.
Fold in mascarpone and Honey Gold Mango.
Finely diced flesh of 1 Honey Gold Mango cheek
50 g unsalted butter
2 teaspoons icing sugar
125 g mascarpone

Honey Gold Mango Curd Filling:
Beat juice, egg yolks and sugar in a bowl over gently simmering water until thick and cream.
Remove from heat and whisk in butter.
Stir in Honey Gold Mango and refrigerate until softly set.

11/2 tablespoons finely diced Honey Gold Mango
1 tablespoon lime or lemon juice
3 egg yolks
11/2 teaspoons fine white sugar
50 g unsalted butter

Victoria Sponge Cake
250 g butter, softened
1 teaspoon vanilla
1 cup fine white sugar
4 eggs
1/3 cup milk
2 cups self raising flour, sifted

Preheat the oven to 180°C. Grease two 20 cm round or square cake pans and line bases with baking paper.

Beat butter, vanilla and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Add milk and beat in well. Stir in half the flour, then gently stir in remaining flour and divide mixture between the cake tins.

Bake for 30 minutes, until golden brown on top. Turn onto a wire rack covered with baking paper. Do not fill until completely cool.

Method

Using a large knife with a thin blade, trim the curved top from each sponge cake and discard. Cut each cake into two even layers. To assemble the cake, spread bottom layer with jelly. Spread second layer with butter cream and place over first. Spread next layer with Honey Gold Mango curd and set in place. Set the final layer of cake in place. Stir diced Honey Gold Mango into the mascarpone cream and swirl thickly over the top of the cake. To serve cut round cake into wedges, square cake into rectangles.

Notes

For those with a sweet tooth, serve with ice cream or cream.