Mango tart with caramel sauce

Recipe Raphaella Frame-tolmie

House and Leisure Food - - FRONT PAGE -

150g but­ter, soft­ened 3 large eggs 100ml milk 50ml co­coa pow­der mixed

with 35ml hot wa­ter 200ml caster sugar 2 cups cake flour 15ml bak­ing pow­der a pinch of salt 300g fresh straw­ber­ries 2t caster sugar 600ml cream 200g dark cho­co­late, bro­ken

into pieces

Pre­heat the oven to 180°C. Lightly grease and line two sand­wich cake tins. Beat the but­ter with the eggs and milk. When com­bined, add the co­coa mix­ture and beat un­til well blended. Sift the dry in­gre­di­ents into the but­ter mix­ture and beat with an elec­tric mixer for about a minute, un­til smooth and well com­bined. Di­vide the mix­ture be­tween the tins and bake for 25 to 30 min­utes or un­til a tester comes out clean. Place on a wire rack to cool.

Hull and halve the straw­ber­ries, sprin­kle the caster sugar over them and care­fully toss through. Whip 500ml cream un­til stiff.

To make a ganache, scald 100ml cream in a saucepan. Im­me­di­ately re­move from the heat and add the dark cho­co­late. Whisk to­gether un­til the mix­ture is smooth and glossy, and al­low to cool un­til spread­able.

Halve the sponge cakes hor­i­zon­tally so that there are four lay­ers. Place the bot­tom layer of sponge on a serv­ing plate or cake stand, and spread a third of the cream over the top. Cover with a layer of straw­ber­ries and place another layer of sponge on top. Re­peat the process un­til all the straw­ber­ries and cream are used and ice the top layer of sponge with the cho­co­late ganache.

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