Lemon Cake with Mango Jam
Lemon Cake with Mango Jam
Ingredients
- ½ tsp gelatin
- 1 tbsp (15 ml) water
- 3 cups (555 g) ripe mango, peeled and diced (see note)
- ½ cup (105 g) sugar
- 1 tbsp (15 ml) lemon juice
- 2 ¼ cups (340 g) unbleached all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 eggs, at room temperature
- 1 ½ cups (315 g) sugar
- 1 lemon, zest finely grated
- 2 tsp (10 ml) vanilla
- ½ cup (125 ml) canola oil
- 1 cup (250 ml) milk
- 3 rice papers, 9 inches (23 cm) in diameter, each cut into 4 pieces
- ¼ tsp (1 ml) each of pink, blue, purple, orange and turquoise food colouring gel, plus more if desired
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (180 ml) sweetened condensed milk
- 3 oz (85 g) white chocolate, melted (see note)
- Edible gold leaf (optional)
Instructions
- In a bowl, sprinkle the gelatine over the water. Let bloom for 5 minutes.
- In a pot, combine the mango, sugar and lemon juice. Bring to a boil. Simmer gently for 10 minutes, stirring often. Remove the pot from the heat.
- Add the gelatin to the pot and mix until dissolved. Transfer the mixture to a bowl and let cool. Cover and refrigerate for 4 hours or until the jam has set and cooled completely.
Lemon Cake with Mango Jam