Mini Mango Yuzu Chantilly Cake (Print Version)
Delicate mini sponge cakes layered with fresh mango, tangy yuzu curd, and fluffy Chantilly cream for an elegant dessert experience.
# What You'll Need:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3.2 oz granulated sugar
03 - 3.2 oz cake flour, sifted
04 - 0.9 oz unsalted butter, melted and cooled
05 - 1 tsp vanilla extract
06 - Pinch of salt
→ Mango Filling
07 - 1 large ripe mango, peeled and diced small
08 - 1 tbsp granulated sugar
09 - 1 tsp fresh lime juice
→ Yuzu Curd
10 - 2 large egg yolks
11 - 1.8 oz granulated sugar
12 - 1.4 fl oz yuzu juice
13 - 1.1 oz unsalted butter, diced
14 - 1 tsp lemon zest
→ Chantilly Cream
15 - 0.85 cup heavy cream, chilled
16 - 0.9 oz powdered sugar
17 - 1 tsp vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# Steps:
01 - Preheat oven to 350°F. Line a 9x13 inch rimmed baking sheet with parchment paper.
02 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume, approximately 5 minutes.
03 - Gently fold in sifted flour and salt until just combined, being careful not to deflate the batter.
04 - Pour in melted butter and vanilla extract, folding gently until fully incorporated.
05 - Spread batter evenly onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden and springy to the touch. Allow to cool completely.
06 - Toss diced mango with granulated sugar and fresh lime juice. Set aside to macerate while preparing other components.
07 - In a heatproof bowl, whisk together egg yolks, granulated sugar, yuzu juice, and lemon zest until smooth.
08 - Place the bowl over a pot of gently simmering water, creating a double boiler. Whisk constantly for 6 to 8 minutes until the curd thickens considerably.
09 - Remove from heat and immediately whisk in diced butter until smooth and emulsified. Cover and refrigerate until chilled.
10 - Whip cold heavy cream with powdered sugar and vanilla extract to medium-stiff peaks. Keep refrigerated until assembly.
11 - Using a 2.5 to 3 inch round cutter, cut 12 discs from the cooled sponge cake.
12 - Place one sponge disc as the base. Pipe or spread a layer of yuzu curd, top with macerated mango pieces, then pipe a layer of Chantilly cream. Top with a second sponge disc. Repeat to create 6 assembled mini cakes.
13 - Garnish each cake with extra diced mango, fresh mint leaves, and edible flowers if desired. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The yuzu curds tangy brightness cuts through rich cream like a perfectly balanced conversation
- These mini cakes are portion controlled elegance that makes everyone feel spoiled
02 -
- Room temperature eggs whip significantly higher and faster than cold ones
- Yuzu curd must be completely cold before assembling or it will melt your cream
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping cream
- Sift flour onto a piece of parchment then lift the paper to pour it evenly over the egg foam