No Oven Mango Cake | Chiffon Cake with stabilized Whipped cream Frosting | improvised oven
No oven Mango cake
ingredients:
1 cup all purpose flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp powdered milk
4 egg yolks
1/4 cup canola oil(vegetable oil/corn oil)
1/4 cup water
1 tsp vanilla extract
Meringue:
4 egg whites
1/2 cup white sugar
1/4 tsp white vinegar
For the toppings and filling:
1 cup sweet mango, diced (more if needed)
1 cup mango puree(more if needed)
Whipped cream frosting ingredients:
2 cups whipping cream (chilled overnight)
1/2 cup white sugar
1 tsp vanilla extract
2 tsp gelatine (clear and unflavored)
1/4 cup hot water
For improvised oven we need:
Cauldron/pot/kawa/Kawali+metal rack
pan (round) size: 9.5 x 2.5
1) cover and preheat for 10-15 min. over high heat
2) In a bowl combine all purpose flour, baking powder, salt, sugar and powdered milk. Mix until well blended
3) In a separate bowl combine egg yolks, water, canola oil and vanilla extract. Mix well
4) Combine egg yolk mixture intot the dry ingredients. Mix until just combined and set aside
5) Beat egg whites on medium low speed until foamy
6) Add white vinegar
7) Beat again until soft peaks form
8) Increase speed to high and gradually add sugar and beat until stiff peaks form
9) Gently fold meringue into the base batter just until blended. *do not overmix
10)Gently pour the cake batter intot the pan with parchment paper. * do not grease the sides of the pan
11)Cover and cook for 25-30 minutes over medium heat
*after 25 minutes do the toothpick check and if it comes out clean the cake is cook
*but if it's still wet cook for another 5 minutes
12)Turn the pan upside down into the cooling rack and let it cool
13)Peel parchment and cool completely
14)Repeat steps for the second layer
Whipped Cream Frosting procedure:
1) Chill mixing bowl and beaters for 15-30 minutes
2) Combine gelatine and hot water. Mix until it dissolves
3) Whip until soft peaks form on medium speed
4) Add vanilla extract and sugar
5) Increase speed to medium high and add dissolved gelatine
6) Whip until stiff peaks form
Assemble:
1) Cut cake into half
2) Spread mango puree on the first layer evenly
3) Spread whipped cream frosting evenly in the other half
4) Place it frosting-side-down on the first layer
5) Repeat steps for the remaining layers
6) Cover the cake with Whipped Cream Frosting
7) Pipe extra whipped cream on the edges of the cake
8) Add toppings(diced mangoes)
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Mango Chiffon Mousse Cake
Mango Chiffon Mousse Cake
Mango known as the King of Fruits. Mango is on the most famous fruit in terms of nutrition, unique fragrance, flavor and taste. When you think of Mango dessert then Mango Chiffon Mousse Cake is a perfect choice for a dessert. Natural taste and sweetness to bring you an excellent taste.
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Mango Chiffon Mousse Cake - Ingredients
For jelly
Mango Purée 160g
Sugar 60 g
Water 120g
Gelatine 10g
For Mango Mousse
Mango Purée 150g
White Chocolate 120g
Gelatin 12.5 g
Cream 80g
Cream 280g
For Assembling
Mould 25cm 15cm 5cm
For cake
1 Cup (226 g) Unsalted Butter, Softened
1 ½ Cups (300 g) Granulated Sugar
4 Eggs, Room Temperature
1 tsp Mango Essence OR Mango Puree
2 ¾ Cups (330 g) Cake Flour
2 ¾ teaspoons Baking Powder
½ teaspoon Salt
1 cup (240 ml) Whole Milk, Room Temperature
Directions:
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the mango essance. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture followed by the milk. Beat on medium-low speed just until combined. Temperature 350 F/ 175 C
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Fresh Mango Chiffon Cake with Bakersfield Mango Flavorade and Whippit frosting
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Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
Kardea transports her guests to a tropical place with this smooth, fruity and velvety pie!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Mango Chiffon Pie
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 3 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 servings
Ingredients
13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook’s Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch deep-dish pie plate
Preheat the oven to 350 degrees F.
Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
Cook’s Note
Use pasteurized eggs for food safety.
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Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
PEACH MANGO PIE RECIPE ALA JOLLIBEE (FRIED PEACH MANGO HAND PIES)
Yield:32 pcs.
Peach mango ingredients
750 grams riped mango
1 can (825 grams) peach halves
5 tablespoon cornstarch dilluted in water
3/4 cup white sugar
Yellow food colloring (optional)
Crust
1 kilo all purpose flour
1 tablespoon salt
1 tablespoon sugar
300 grams vegetable shortening/ lard (can be substitute with unsalted butter)
1 and 1/2 cup water or milk
1/2 cup milk powder
Oil for deep frying
1 egg
1 pc. Of egg for brushing in the edges
Last for more than a month if kept in the freezer and almost 2 weeks if refrigerated, I also noticed that after freezing the crust the texture of the crust was better after frying.
Serve hot. You can also baked this at 180°C for 30 to 35 minutes brush the surface with egg wash before baking.
#peachmangopie
#homemadehandpies
#yummymangohandpies