Enjoy this luscious dessert of vanilla chiffon cake and sweet mango cream.
Vanilla Chiffon - 1 pc. 9” round cake
Mango Jam - ½ cup
Mango Cream - 2 ½ cups
Mango Cream Ingredients
Mango Extract - 1/8 tsp
Non-dairy - 1 ¾ cup whipping cream
Fresh Mangoes - 1 cup peeled and cut into cubes
Slice one 9” round vanilla cake horizontally into 3 equal parts.
Place one layer of vanilla chiffon on a plate or cake board Spread ¼ cup (68 grams) of mango jam followed by ½ cup (50 grams) of mango cream.
Repeat this with the 2nd layer. Then top with the last layer.
Ice the whole cake with mango cream and tap the side using stainless spatula.
Apply the cake border on top and base of the cake using the whipped cream.
Mango Cream Recipe
Combine the non-dairy whipping cream and mango extract in a mixing bowl with wire whisk attachment. Beat at medium speed until medium peaks are achieved.
Separate 1 cup whipped cream for border. Set aside.
Fold-in the mango cubes into the remaining cream.
Set aside or store inside the chiller until ready to use.