Mini Mango Yuzu Chantilly Cake (Print Version)
Elegant mini cakes featuring mango, yuzu curd, and fluffy Chantilly cream on tender sponge layers.
# What You Need:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup cake flour, sifted
04 - 2 tablespoons unsalted butter, melted and cooled
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Mango Filling
07 - 1 large ripe mango, peeled and diced small
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon fresh lime juice
→ Yuzu Curd
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 3 tablespoons yuzu juice
13 - 2 tablespoons unsalted butter, diced
14 - 1 teaspoon lemon zest
→ Chantilly Cream
15 - 3/4 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# How To Make:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.
02 - 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 cake flour and salt until just combined. Do not overmix.
04 - Pour in melted butter and vanilla extract. Fold gently until fully incorporated.
05 - Spread batter evenly onto prepared baking sheet. Bake for 10 to 12 minutes until lightly golden and springy to touch. Cool completely.
06 - Toss diced mango with granulated sugar and lime juice. Set aside to macerate.
07 - In a heatproof bowl, whisk together egg yolks, sugar, yuzu juice, and lemon zest.
08 - Place bowl over a pot of gently simmering water to create a double boiler. Whisk constantly until mixture thickens, about 6 to 8 minutes.
09 - Remove from heat and whisk in diced butter until smooth and glossy. Cover and refrigerate until chilled.
10 - Whip cold heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Keep chilled until ready to assemble.
11 - Using a round cutter (2.5 to 3 inches diameter), cut 12 discs from the cooled sponge cake.
12 - Place one sponge disc as base. Pipe or spread a layer of yuzu curd, top with macerated mango, then pipe a layer of Chantilly cream.
13 - Add second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes.
14 - Garnish each cake with extra mango, fresh mint leaves, and edible flowers if desired. Refrigerate for at least 30 minutes before serving.
# Expert Tips:
01 -
- The combination of tangy yuzu and sweet mango creates this incredible balance that keeps you reaching for just one more bite
- These mini cakes feel fancy enough for a dinner party but are actually quite approachable even if you are new to sponge cakes
- The individual portions look stunning on a dessert plate and make everyone feel like they are getting their own special treat
02 -
- The sponge cake can be made a day ahead and wrapped tightly at room temperature, which actually makes assembly much faster
- Yuzu curd thickens considerably as it chills, so do not worry if it seems a bit loose coming off the heat
- These cakes are best served the same day they are assembled because the sponge starts to soften after sitting too long
03 -
- When making the sponge, use the ribbon test, lift the beaters and the mixture should slowly fall back on itself in a thick ribbon
- For the smoothest curd, strain it through a fine-mesh sieve after whisking in the butter to catch any bits of cooked egg