A star-shaped cake for the holidays? This recipe combines a sponge cake, a mango compote, a praline mousse, a mango mousse and melted chocolate with a few pieces of roasted hazelnuts. Decadent!
Prep Time: 1h-1h30
Baking Time: 12 minutes at 350°F (180°C)
Rest Time: 2 hours
Difficulty: easy
Yield: 4 persons – 6.7 inches (17 cm) star mold from tip to tip
For the sponge cake
Preheat oven to 350°F (180°C). Beat the egg whites until stiff, adding the powdered sugar little by little.
Stir in the yolks and mix for a few seconds with a mixer or spatula.
Stir in flour and cornstarch and mix gently with a spatula.
Spread the mixture on a baking sheet lined with baking paper to match the dimensions of your star.
Bake 12 minutes at 350°F (180°C).
For the praline mousse
Place the hazelnuts on a baking sheet and toast for 12-15 minutes at 350°F (180°C). It is best to toast the hazelnuts at the same time as the sponge cake or right after.
Allow to cool, then rub the hazelnuts between your hands or in a kitchen towel to remove the skin.
Blend half into a fine powder. Set aside the other half.
Whip the cream into a whipped cream with the icing sugar. Then, mix with the hazelnut powder. Set aside in a cool place until you finish the other preparations.
For the mango compote
Place the mango chunks in a saucepan with the icing sugar and water. Cook over low heat for about 20-25 minutes. Blend and let cool.
For the mango mousse
Whip the cream into a whipped cream with the icing sugar. Then, mix with 1/3 of the mango compote. Set aside in a cool place until you finish the other preparations.
For the chocolate-hazelnut
Coarsely crush half the remaining hazelnuts.
Melt chocolate in microwave.
Mix with hazelnuts.
For the assembly
Place the star mold on the rolled cookie. Press well to cut. Place the cookie in the mold, making sure to place it on a cutting board or freezer safe dish.
Garnish the sponge cake with the praline mousse.
Garnish with the remaining 2/3 of the mango compote.
Finally, top with the mango mousse, making sure to reserve about 4 tablespoons for decoration.
Spread the chocolate-hazelnut with a spatula.
Put in the freezer for 2 hours.
Remove from freezer and run a thin knife around the pan to loosen the cake.
Use the remaining mango mousse to spread on all the branches of the star. Decorate with chocolate shavings and remaining crushed hazelnuts.
Chill until ready to serve, allowing the cake to thaw.
Note that this cake is even better the next day.
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