Mini Mango Yuzu Chantilly Cake (Print Version)
Light sponge layers with fresh mango, citrusy yuzu curd, and airy Chantilly cream create elegant mini cakes.
# Recipe Ingredients:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 90 g (3.2 oz) granulated sugar
03 - 90 g (3.2 oz) cake flour, sifted
04 - 25 g (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 - 50 g (1.8 oz) granulated sugar
12 - 40 ml (2.7 tbsp) yuzu juice (bottled or fresh)
13 - 30 g (1 oz) unsalted butter, diced
14 - 1 tsp lemon zest
→ Chantilly Cream
15 - 200 ml (0.85 cup) heavy cream, chilled
16 - 25 g (0.9 oz) powdered sugar
17 - 1 tsp vanilla extract
→ Garnish
18 - Fresh mint leaves (optional)
19 - Extra diced mango
20 - Edible flowers (optional)
# Directions:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) 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, about 5 minutes.
03 - Gently fold in sifted flour and salt until just combined, being careful not to deflate the mixture.
04 - Pour in melted butter and vanilla extract, folding gently until fully incorporated.
05 - Spread batter evenly onto the prepared baking sheet. Bake for 10-12 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 to create a double boiler. Whisk constantly until thickened, approximately 6-8 minutes.
09 - Remove from heat and whisk in diced butter until smooth and glossy. Cover surface directly with plastic wrap and refrigerate until chilled.
10 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until medium-stiff peaks form. Keep refrigerated until assembly.
11 - Using a round cutter measuring 2.5-3 inches in diameter, 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.
13 - Add a second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes total.
14 - Decorate each cake with extra diced mango, fresh mint leaves, and edible flowers if desired. Refrigerate for at least 30 minutes before serving.
# Expert Advice:
01 -
- The yuzu curd brings this incredible floral citrus note that regular lemon just cant match
- These mini cakes feel fancy enough for a dinner party but are surprisingly forgiving to make
02 -
- The sponge will seem almost too delicate to handle but that lightness is exactly what makes these special
- Yuzu curd needs constant whisking or you'll end up with sweet scrambled eggs instead of silk
03 -
- Bring all ingredients to room temperature before starting for the most stable sponge
- The mango macerating in lime juice not only seasons it but prevents browning