Mango Passion Cake
I liked the Mango Passion Tart so much, that I decided to try it as a cake.
The cake is constructed from four layers of génoise brushed with rum and filled with passion fruit cream, finished with a coating of passion fruit mousseline buttercream and a mango rose. These are the components:
Classic génoise cake was made with eggs, sugar, vanilla, cake flour, cornstarch, and clarified butter.
Passion fruit curd blended with whipped cream. The passion fruit curd is made from passion fruit juice, sugar, butter, salt, and egg yolks. I whipped the cream with cooked powdered sugar and cornstarch to stabilize it. Additionally, I added agar agar (in place of gelatin) to firm it up for slicing.
Mousseline buttercream is Italian meringue blended with butter. The Italian meringue is made with sugar, water, egg whites, and cream of tartar. The sugar is cooked to the firm-ball stage before it is added to the beaten egg whites. I added passion fruit curd and rum to the finished buttercream.
The mangoes were sliced and brushed with melted and strained apricot preserves.
Out of the two, I probably prefer the tart. I think I missed the crunch and flavor of the coconut crust, but both were very good.