Mango Cake:
1 pack MAYA Oven Toaster Butter Cake Mix 200grams
¼ cup butter
2 pieces eggs
¼ cup water
1/3 cup mango puree
Bavarois Cream:
1 tablespoon unflavored gelatin
1 cup fresh milk
3 pieces eggyolks
½ cup sugar
1 cup whipped cream
½ cup chopped mangoes
ripe mango balls
mango pureé
mint leaves
PROCEDURE
Prepare Cake: Preheat oven to 350ºF/ 177ºC. Grease and line one 9 x 9-inch square pan. Set aside. In a bowl, cream butter until soft. Add in egg, water, mango puree and cake mix, beat until smooth. Pour mixture into prepared pan and spread evenly. Bake for 20-25 minutes or until cake is done. Cool and unmold cake from pan. Using 4-inch round cookie cutter, cut cake into 4 round mini cakes. Set aside.
Prepare Bavarois: Soften gelatin in ¼ cup fresh milk. Set aside. In a separate bowl, combine remaining milk, egg yolks and sugar until well blended. Cook in a double boiler. Add gelatin mixture and continue stirring until mixture coat the back of the spoon or until thick. Remove from heat slightly cool. Gently fold whipped cream and chopped mangoes to the custard mixture. Divide half of the bavarois mixture into 4 cake ring molds then place one cut up cake and totally cover with remaining bavarois. Chill.
To Assemble: In a dessert plate unmold bavarois cake, arrange fresh mango balls on top and garnish with mint leaves. Drizzle with mango coulis. Serve chilled.
