Alfonso Mango Cake

Regent Hotel Kuala Lumpur's pastry chef Alan Yeong makes dressed-up cakes that are wholesome and homey.

Ingredients

Soft Coconut Base:

70g dessicated coconut
30g flour
60g icing sugar
20g cream
2 egg whites
70g castor sugarMango Mousse:
225g fresh Indian Mango (Alfonso), pureed
1 1/2 teaspoons gelatine powder
45g sugar
200g whipped cream
200g mango cubes (optional)

Method

To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste. In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)Bake in a preheated oven at 200°C for 15 minutes. Cool the disc before using.To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.In a pot, combine the mango mixture and sugar and warm to 40°C. Remove from heat and fold in the whipped cream.To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse. Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.