Cakes

Mango Charlotte with Matcha Biscuits

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Summer is almost over but we will always have the cakes! And what else than recall those moments on the beach with a tropical cake to overcome post-holiday syndrome. I am totally in love with this cake, I hope you love it as much as I do and try to bake it yourself!

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Already I am of return!!!  after pausing too long blog for my vacation. I’m sorry really, if it is that you I always upside down in the world. When all are already designed to restart ovens and turned, I’ll disappear and leave you more colgad@s… But here I am again, with charged batteries and new recipes.

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This Charlotte in particular, found it a long time ago in a German magazine and I thought, this I have to do this because you have a pint! I had never prepared anything with Matcha tea, I also believe that I have already mentioned once that hate tea in general. But I confess that these cupcakes are super rich and the taste of the tea I like very much. In contrast to the handle is a heavenly thing!

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Mango Charlotte with Matcha Biscuits

Imprimir Receta
Raciones:: 12 Tiempo de Preparación:: 50 min. Baking: 40 min. Chilling: 2 hours
Dificultad:

Ingredientes

  • For the Matcha biscuits:
  • 4 eggs
  • 4 tsp cold water
  • 1 pinch of salt
  • 125 g sugar
  • 160 g flour
  • 1 tsp baking soda
  • 3 tsp Matcha tea powder
  • Mango filling cream:
  • 75 g sugar
  • 9 jelly sheets
  • 3 mangos
  • 500 g creme Fraiche
  • 500 g whiping cream
  • For decoration:
  • Some fresh mango stripes,
  • Some pistachios (optional),
  • Some fresh Gogi berries (optional)

Instrucciones

1

Separate eggs whites and yolks. Mix the egg whites with the water and the salt and whip until foamy. Incorporate the sugar, one spoon at a time and whip until forming peaks. Add the yolks and mix until combined.

2

Sift the flour and the baking powder together and add it to the egg mixture mixing gently until combined. Stir in the Matcha powder and mix well until the batter gets an uniform green color. Preheat the oven at 170ºC.

3

Cover 2 baking trays with baking sheet. Fill a baking pipe with the batter. Pipe lines of batter of approximately 10 cm length. You need to make more or less 50 using only half of the batter. Bake them for 8 minutes.

4

In the second tray, pipe 2 spirals so that you create a solid circle of approximately 20 cm diameter. Those will be the base and the intermediate layer of the Charlotte. Bake them for another 8 minutes. Remove all the biscuits from the oven and let them cool completely.

5

Put the jelly sheets into cold water to soften them.

6

Peel the 2 mango, cut them in dices and mix them with the sugar. Blend the mixture and reserve 4 Tbsp to use later in the decoration.

7

Mix all the rest of mango paste with the Creme Fraiche, put 4 Tbsp of the mixture in a separate bowl and hit it in the microwave during 30 seconds. Incorporate the softened jelly sheets mixing until dissolve completely. Stir in to the rest of cream. Whip the cream to form peaks and combine with the rest. Let it to rest some minutes.

8

Peel the 3rd mango and cut half of it in dices and the other half in strips.

9

Place one of the biscuit circles in a plate and adjust around it a cake ring. Pour half of the mango cream and cover with the 2nd biscuit circle. Spread the mango dices on it and pour the rest of the cream. Refrigerate for at least 2 hours.

10

Remove the cake ring and place the biscuits all around the cake to form a fence. If some of them are falling you can use a cloth band to tie them.

11

To finish the cake, top it with the mango paste you reserve and the mango strips. You can spread it with some pistachios and the Gogi berries.

Notas

unlike other Charlottes, in this one is better if you place the biscuit fence just before serving. If you put them too early they can get too soft and fold easily. I happened already to me. Make sure that they are also well baked and not too soft before removing from the oven.

Sweet dreams

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