Mini Mango Yuzu Chantilly Cake (Printable View)
Light mini cakes with mango, yuzu curd, and Chantilly cream layers.
# What You’ll Need:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3.2 ounces granulated sugar (90 g)
03 - 3.2 ounces cake flour, sifted (90 g)
04 - 0.9 ounces unsalted butter, melted and cooled (25 g)
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 - 1.8 ounces granulated sugar (50 g)
12 - 1.4 fluid ounces yuzu juice (40 ml)
13 - 1 ounce unsalted butter, diced (30 g)
14 - 1 teaspoon lemon zest
→ Chantilly Cream
15 - 0.85 cup heavy cream, chilled (200 ml)
16 - 0.9 ounces powdered sugar (25 g)
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# Cooking Steps:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.
02 - Beat eggs and sugar with electric mixer on high speed until thick, pale, and tripled in volume, about 5 minutes. Gently fold in sifted flour and salt until just combined. Pour in melted butter and vanilla, folding gently to incorporate.
03 - Spread batter evenly onto prepared baking sheet. Bake 10 to 12 minutes until lightly golden and springy to the touch. Cool completely before proceeding.
04 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
05 - Whisk together yolks, sugar, yuzu juice, and lemon zest in heatproof bowl. Place over pot of gently simmering water, creating double boiler. Whisk constantly until thickened, about 6 to 8 minutes. Remove from heat and whisk in butter until smooth. Cover and refrigerate to chill.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks. Keep refrigerated until assembly.
07 - Using round cutter measuring 2.5 to 3 inches in diameter, cut 12 discs from cooled sponge sheet.
08 - Place sponge disc as base. Pipe or spoon layer of yuzu curd, top with mango filling, then pipe layer of Chantilly cream. Add second sponge disc. Repeat with remaining ingredients to create 6 mini cakes.
09 - Garnish each cake with extra mango, mint leaves, and edible flowers if desired. Refrigerate at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- These individual cakes feel like something from a Parisian bakery but are totally doable at home
- The tangy yuzu cuts through the rich cream in the most perfect way
02 -
- The first time I made these, I did not let the curd chill enough and it melted the cream layer immediately
- Room temperature ingredients are not optional here. They are the difference between light sponge and dense disappointment
03 -
- Make the sponge and curd a day ahead to save time on assembly day
- These actually taste better after sitting for a few hours, which makes them perfect for entertaining