Mango & Meringue

8.3.17

Guys, it has been hard to get this post up. I have been riding the Struggle Bus lately when it comes to creating deadlines and following them. I’ve been dragging my feet to a point that this entry had a date on it that was in July, and now we’re in AUGUST.  I’ve felt tired, uninspired, and desperate to juggle a bunch of balls in the air.  Clearly, not as successfully as I’d have liked.  I just don’t know how bloggers who have a 9-5’s get constantly motivated to finish numerous posts. I’ve had a hard time recently, harder than maybe I’ve ever hard.  I don’t want to abandon this blog by any means, but there’s an ebb and flow and I have been ebbing like crazy.

But I’m finally showing you the cake I made for my friend’s daughters first birthday. TA DA! This cake is covered in mango frosting with lime curd in the center.  I gave myself a special pat on the back because it was the first time I made precious, colored meringue kisses.  They are super easy, and I think meringue kisses will be my new go-to potluck dessert addition.  But more on that in another post…..

The flavors in this cake are subtle which is why I think they go so well together.  And after reading the advice from Sally’s Baking Addiction about using only egg whites in white cake for a light and moist result, I’m pretty hooked.  The cakes I’ve made since are light and moist (oh god I hate that word, but when you bake all the time how do you avoid it??) I think the colors are whimsical, and almost jungle-like, but with tropical flavors.  Does that work?

It was extra special to bake for her party since a little over a year ago, I made her baby shower cake! Do I smell a tradition? I think so…… 

My favorite thing is baking for celebrations, for gatherings of those I’m close to. It was a lovely party with friends and mimosas and delicious food…and did I mention mimosas? It’s always a mind trip when I go to parties and there are so many kids running around. Where did the time go? How do all my friends have kids? Well not all, but a lot. We’re all watching each other move into new chapters, and it’s pretty exciting to go through it all together, watching everyone learn how to be more of a grown-up.  Who knew we’d all kick so much ass at adulting? 

I used the super easy lime curd recipe from Crazy for Crust, and The Kitchn has the best explanation of how to make no-fail meringues I’ve ever read.

By the by, colored and striped meringues are my new favorite, and new secret weapon. They make any cake look fancy, and leftovers can be used up as a treat on their own. Hashtag upcoming post.

My two year blogaversary is coming up! Will I have time to bake something special? Will I bake something and actually have time to create a post about it?! You’ll have to stick with me to find out!

Mango & Meringue Cake

Ingredients

For the Meringue Kisses

• 3 egg whites
• 3/4 cup sugar
• 1/4 tsp cream of tartar
• splash vanilla extract
• orange and green food coloring

For the Curd

• 3 eggs, at room temperature
• 3/4 cup sugar
• pinch of salt
• 1/2 cup lime juice
• zest of 1 lime
• 4 Tbsp unsalted butter, cut into cubes

For the Cake

• 2 1/2 cups cake flour
• 1 cup unsalted butter, room temperature
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 5 egg whites
• 1 cup coconut milk
• 1 1/2 tsp vanilla
• 1 1/2 cup sugar
• 1 1/2 cups coconut flakes

For the Frosting

• 1 cup unsalted butter, room temperature
• 4-6 cups confectioners sugar
• 3-6 Tbsp mango puree
• orange food coloring

Instructions

For the Meringue Kisses

• Preheat oven to 215 and line two baking sheets with parchment paper
• With a stand mixer, place egg whites in a clean mixing bowl and begin whisking on medium speed
• Add in cream of tarter
• Begin adding in sugar slowly as egg whites reach soft peaks stage, make sure to add only a little at a time so it’s able to fully incorporate
• Once whites begin to hold their shape, increase speed to medium-high and whisk until stiff peaks stage, where the peaks stand up straight
• Place a piping bag (with pastry tip if desired) in a glass to hold it straight up, carefully paint stripes on the inside of the bags with food coloring
• Divide egg whites between bags
• Pipe meringue into dollops and shapes, depending on tips, onto lined baking sheets
• Bake 80-90 minutes, they should feel light, and easily peel off parchment
• Turn off oven, crack open door and allow to fully cool
• Place in airtight container until use

For the Curd

• Fill a medium saucepan with 2″ of water and bring to a simmer, but not a boil over medium heat
• In a heatproof bowl, whisk together eggs, sugar, salt, juice and zest
• Place bowl over simmering water and whisk constantly until it thickens
• Once it thickens take of heat and whisk in butter until fully melted
• Allow to cool slightly, place plastic wrap directly onto curd to prevent skin, chill until read to use

For the Cake

• Preheat oven to 350 and grease two 9″ cake pans
• In a medium bowl, whisk together cake flour, baking powder, baking soda and salt, set aside
• In the bowl of a stand up mixer, using a paddle attachment, cream together butter and sugar
• Add in egg whites and vanilla until combined
• Scrape down bowl, alternate adding in flour mixture and milk, beginning and ending with flour mixture
• Add in coconut flakes and mix until just combined
• Divide batter into two tins, bake for 25-30 minutes, until tester comes out of center clean
• Allow to cool completely before assembling

For the Frosting

• Add in butter, 4 cups of confectioners sugar, and 3 tablespoons of mango puree into mixing bowl of a stand up mixer
• On medium speed mix together, adding in mango puree until desired consistency is reached. Add in a few drops of orange food coloring for a more intense color

To Assemble

• Place bottom later cake on cake stand or cardboard cake circle
• Spoon lime curd into the center of the cake
• Place 3/4 of frosting into piping bag, pipe frosting around the curd to the edges of cake
• Place second layer of cake upside-down to ensure a flat top
• Pipe frosting around the sides, and the top of the cake, using a dough scraper or straight edge remove excess frosting to create a crumb coat
• Chill cake for 15 minutes, then frost the rest of the cake
• Pipe a small amount of frosting onto bottoms of meringue kisses to glue them to top of cake
• Take remaining 1/4 of frosting and place into piping bag with any type of star tip
• Pipe frosting in between meringue kisses to fill in gaps as well as around the bottom of cake