Mini Mango Yuzu Chantilly Cake (Printable)
Delicate mini cakes featuring soft sponge, juicy mango, bright yuzu curd, and airy cream for an elegant dessert.
# What you'll need:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3.2 oz granulated sugar (90 g)
03 - 3.2 oz cake flour, sifted (90 g)
04 - 0.9 oz unsalted butter, melted and cooled (25 g)
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 (50 g)
12 - 1.4 fl oz yuzu juice (40 ml)
13 - 1 oz unsalted butter, diced (30 g)
14 - 1 tsp lemon zest
→ Chantilly Cream
15 - 0.85 cup heavy cream, chilled (200 ml)
16 - 0.9 oz powdered sugar (25 g)
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 in) 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. Pour in melted butter and vanilla, then fold gently to incorporate.
04 - Spread batter evenly onto the prepared baking sheet. Bake for 10-12 minutes until lightly golden and springy to the touch. Cool completely.
05 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
06 - In a heatproof bowl, whisk together egg yolks, sugar, yuzu juice, and lemon zest until smooth.
07 - Place bowl over a pot of gently simmering water (double boiler). Whisk constantly until thickened (approximately 6-8 minutes). Remove from heat.
08 - Whisk in diced butter until smooth and glossy. Cover and refrigerate until chilled and set.
09 - Whip cold heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks. Keep refrigerated until assembly.
10 - Using a round cutter (2.5-3 inches diameter), cut 12 discs from the cooled sponge sheet.
11 - Place one sponge disc as the base. Pipe or spread a layer of yuzu curd, top with macerated mango, then pipe a layer of Chantilly cream. Add a second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes.
12 - 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 Suggestions:
01 -
- Every bite delivers this incredible trifecta of silky cream, tart curd, and sweet juicy mango
- They look like something from a French patisserie but come together in under an hour
02 -
- Room temperature eggs are nonnegotiable for achieving that fluffy sponge texture
- The curd will continue thickening as it chols so don't overcook it on the stove
03 -
- Chill your mixing bowl and whisk for 10 minutes before whipping the cream
- Don't skip sifting the flour or your sponge will develop tough spots