Making the Raspberry Mango Cake Batter (2:34)
Cream the Plugrá European Style Butter and the sugar until it is a nice ivory color. Generally about 7 minutes but length of time depends on temperature of the ingredients, the kitchen, etc, so watch for the ivory color too.
Making the Meringue (1:08)
Start with a very clean bowl. Even trace amounts of fat can reduce the volume of the meringue. You also want to start with cool or cold egg whites. Bring the egg whites up to a medium peak before adding the sugar, which helps you get the volume.
Mixing the Meringue into the Cake Batter (0:55)
Fold in half of the meringue into the cake batter and then add the rest of the meringue and mango puree. The meringue thins the batter. If you can’t find store bought puree, make your own by peeling fresh mangos, pureeing and then straining.
Making the Italian Buttercream (1:37)
Add the cooked sugar at a nice steady stream. Add it slowly as it does have the ability to cook your egg whites if added too fast.
Assembling the Raspberry Mango Cake (3:36)
The cake layers should be cool – not even slightly warm as the buttercream could start to melt and your cake layers slide. A bench scraper is a great tool to use to give the cake a professional finished look.
Plugrá European Style Butter Makes Good Desserts Great (0:38)
Plugrá butter makes this dessert richer, creamier, more flavorful. It gives the dessert that “melt in your mouth” feel. Plugrá is used in both the cake batter and in the buttercream. |
