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ELISSAVET KANGELARI posted an update
Level:
Scoolinar
Yoghurt and Mango cake (from the Josep Armenteros “Essential Cakes” course). Sunk a bit in the center because the mango was very ripe and juicy), but SO delicious! Greetings to all friends here…
Cary B, Sol Damiani and 4 others5 Comments-
Level:
Scoolinary Team
We are glad to hear that you enjoyed the course.
Your yogurt and mango cake has a wonderful combination of flavors, especially with the aromatic touch of tonka bean, which beautifully complements the sweetness of the mango. I’m sure it was a hit!
As for some tips to prevent the cake from sinking in the center, you might consider the following:
Less ripe mango: Using a slightly less ripe or firmer mango will help reduce the amount of juice released during baking, preventing excess moisture at the base.
Thinner slices: Cutting the mango into thinner slices will allow for more even baking and better distribution of moisture.
Gradual incorporation: Ensure the batter has a solid structure by gently incorporating the flour to avoid deflating the whipped eggs.
Extra baking time: If the cake is baked around the edges but still needs more time in the center, you could cover it with foil and bake for a few additional minutes.
We hope these tips help.
Best regards.
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you so much, Sussan, I will keep in mind your precious tips for next time’s fruit cake!
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Level:
Scoolinary Team
I’ve made a similar cake before and I know how tricky it can be to get the perfect texture. Yours looks amazing! Did you use fresh mango or frozen?🤔 I bet a dollop of whipped cream and a sprinkle of toasted coconut flakes on top can just make this one so perfect, Elissavet. 😍Thank you for sharing!
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Level:
Scoolinar
@soldamiani Thank you so much, Sol! I used fresh mango but I should have used less and thinner slices, as Sussan mentioned above… Still it tasted sooooo good!
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Level:
Scoolinary Team
@melitie I’m sure it did! Have a lovely weekend!
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