Ingredients

Orange Biscuit

4 eggs (4 items)
120 grams (4.25 ounces) sugar
100 grams (3.55 ounces) flour
20 grams (0.70 ounces) corn starch
60 grams (2.10 ounces) freshly squeezed orange juice
40 grams (1.40 ounces) vegetable oil
Zest from 2 oranges (2 items)
7 grams (0.25 ounces) baking powder

Orange Crème

100 grams (3.55 ounces) orange juice
Zest of 1 orange (1 item)
30 grams (1.05 ounces) butter
75 grams (2.65 ounces) sugar
1 egg (1 item)
1 egg yolk (1 item)
0.5 teaspoons corn starch (1 gram)
200 grams (7.05 ounces) cream (33%-35% fat)
40 grams (1.40 ounces) powdered sugar

Mango Confit

300 grams (10.60 ounces) mango puree
50 grams (1.75 ounces) sugar
6 grams (0.20 ounces) pectin
6 grams (0.20 ounces) gelatin
30 grams (1.05 ounces) cold water

Mango Coating Crème

200 grams (7.05 ounces) butter (at room temperature)
50 grams (1.75 ounces) powdered sugar
300 grams (10.60 ounces) cream cheese
50 grams (1.75 ounces) mango puree
Orange dye (optional) to taste

Instructions

Step 1

### Wow, what a delicious cake! This orange flavor reminds of the New Year.

Step 2

The pastry chef decided to cook some less ordinary combination than orange and chocolate. This is how this cake was born. It includes several parts of different recipes with some recalculations. We hope you will love the result!

Step 3

The cake consists of: the most delicate and flavorful orange biscuits that don’t require any soaking; two mango confit layers; orange crème; and mango crème for covering. As you can see, there are two orange and two mango components here, which gives you an incredible fruity-citrus freshness!

Step 4

For the Orange Biscuit:

Step 5

    Step 6

  1. Step 1:Prepare your workspace and gather all ingredients. Preheat oven to 160°C (320°F). Mix the flour, corn starch, and baking powder together.

    2. Step 7

  2. Step 2:Ensure your oranges are at room temperature for maximum juice extraction. In another bowl, mix the orange juice, zest, and vegetable oil.

    3. Step 8

  3. Step 3:Use an electric whisk for best results. Whip the eggs and sugar together until light and fluffy. Gently fold in the liquid ingredients using a spatula.

    4. Step 9

  4. Step 4:Sifting helps prevent lumps in your batter. Sift the dry ingredients and carefully fold them into the mixture with a spatula.

    5. Step 10

  5. Step 5:Pour the batter into an 18 cm (7 inch) mold. Bake for approximately 45 minutes or until a skewer inserted into the center comes out clean.

    6. Step 11

  6. Step 6:Refrigerating helps the flavors to set. Cool the biscuit in the mold on a wire rack, then carefully remove it. Wrap the biscuit in plastic wrap while still warm and refrigerate overnight.

    7. Step 12

    Step 13

    For the Orange Crème:

    Step 14

      Step 15

    1. Step 1:Let the flavors meld together by mixing ahead. Combine the sugar and orange zest, then mix in the orange juice. Let it sit.

      2. Step 16

    2. Step 2:Whip the egg and egg yolk, then add the corn starch. Whisk until there are no lumps.

      3. Step 17

    3. Step 3:Heat the orange juice mixture until warm but not boiling. Add the whipped egg mixture and cook while stirring until thickened.

      4. Step 18

    4. Step 4:Strain the crème through a sieve, add the butter, and cool completely.

      5. Step 19

    5. Step 5:Whip the chilled cream and powdered sugar until soft peaks form. Gently fold in the orange curd until smooth.

      6. Step 20

      Step 21

      For the Mango Confit:

      Step 22

        Step 23

      1. Step 1:Ensure even distribution by mixing well. Heat the mango puree over low heat and mix the sugar with pectin.

        2. Step 24

      2. Step 2:Pour the sugar-pectin mixture into the puree, stirring constantly. Increase the heat to medium and bring to a boil. Boil for a couple of minutes.

        3. Step 25

      3. Step 3:Gelatin must be soaked to activate. Soak the gelatin in cold water and let it swell. Heat until dissolved and add to the mango mixture.

        4. Step 26

      4. Step 4:Mix well and let the confit cool to room temperature. Pour into 2 ring molds (16 cm/6.3-inch diameter) and freeze.

        5. Step 27

        Step 28

        For the Mango Coating Crème:

        Step 29

          Step 30

        1. Step 1:Room temperature ingredients blend better. Whip the butter with powdered sugar until creamy. Add the cream cheese and optional orange dye, then combine well.

          2. Step 31

        2. Step 2:Stir in the mango puree until the mixture is well combined and smooth.

          3. Step 32

          Servings

          Ready to serve your masterpiece? There are countless ways to present this tantalizing orange and mango cake! 🌟 Cut a generous slice and place it on a fine porcelain plate for a touch of elegance. 🌸 Garnish the plate with a light dusting of powdered sugar and add a few mint leaves for a pop of fresh green color. 🍃 For a more casual vibe, simply cut the cake into square pieces and serve it on a rustic wooden board. 🍰 It's perfect for a laid-back afternoon tea or a picnic in the park. Add a drizzle of fresh mango puree on the sides for a splash of color and extra flavor. If you're hosting a gathering, serve the cake alongside a vibrant fruit platter filled with fresh oranges, mango slices, and maybe even some berries. 🍓🍊 Not only does this add a fresh and colorful touch, but it also complements the flavors of the cake beautifully. Bon appétit and enjoy every fruity bite! 🍊🥭

          Equipment

          Mixing Bowls

          Various sizes for different ingredients. Make sure to have non-slippery bases or use a damp towel underneath to keep them steady.

          18 cm (7 inch) Cake Mold

          Essential for baking the orange biscuits. Ensure it’s non-stick to make release easier.

          Wire Rack

          This helps in cooling down your biscuit evenly. A must for avoiding soggy bottoms.

          Electric Mixer

          For whipping eggs, cream, and other ingredients. Handy for speeding up the process.

          Spatula

          Perfect for folding ingredients together. Choose a flexible one to get every bit of your mix.

          Sieve

          For straining the crème to produce a smooth, lump-free texture. Patience pays here!

          18 cm (7 inch) Ring Molds

          Used for setting the mango confit layers. Freezable molds are the best choice for this.

          Variations

          Looking to adapt this recipe for a **gluten-free** or **vegan** diet? We’ve got you covered! 🌱 **Gluten-Free Option:** Replace the regular flour with your favorite gluten-free flour blend. Make sure to check that your baking powder and corn starch are also gluten-free. This ensures that everyone can dig into this delicious treat without worries! **Vegan Option:** For the orange biscuit, substitute eggs with a commercial egg replacer or a combination of flaxseed and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let it sit for 5 minutes). Replace the cream in the orange crème with coconut cream and the butter with a vegan margarine. Finally, use agar-agar instead of gelatin in the mango confit. Voila! A completely vegan tropical delight! 🌿🍰

          Faq

          • Why does my biscuit come out dense and not fluffy?

            Make sure you are properly whipping the eggs and sugar until fluffy and are folding in the dry ingredients gently to avoid deflating the batter.

          • How do I know if my mango confit is set properly?

            The confit should come out of the ring mold cleanly and hold its shape. If it’s too soft, it may need additional time in the freezer.

          • Can I substitute orange juice with another fruit juice?

            Absolutely! Lemon juice or a mix of citrus juices can be a great substitute, but remember, it will change the flavor profile.

          • How can I make sure my icing is perfectly smooth?

            Ensure your butter and cream cheese are at room temperature and beat them well to avoid lumps. You can also sift your powdered sugar before mixing in.

          • Why does my cake sometimes crack on top?

            Baking at too high a temperature or overmixing the batter can cause cracks. Ensure your oven is properly preheated and the batter is mixed just until combined.

          • How long can I store this cake in the refrigerator?

            This cake can be stored in an airtight container in the fridge for up to 4 days. Always serve it at room temperature for the best flavor.

          Nutrition facts

          ORANGE & MANGO CAKE
          Recipe Yield:1 Cake
          Calories:Approximate per serving (150g)
          Calories (Min - Max):3000 - 3500
          Total Fat:150g
          Saturated Fat:80g
          Protein:60g
          Total Carbohydrate:430g
          Total Sugars:280g