Torta al cacao, lime e mango

flavio_campaniolo

Preparation time

40 minuti

Difficulty

Media

Cooking time

40 minuti

Servings

6

Extra time

Like Comment Share Sous Chef Send the list via email Nutritional Values Edit Repost

Una torta di compleanno elegante e tropicale: due soffici strati di pan di Spagna al cacao racchiudono una cremosa diplomatica al lime, arricchita da un intenso coulis di mango. Il tutto completato da una copertura lucida al mango e scaglie di cioccolato fondente. Un equilibrio perfetto tra dolcezza, freschezza e intensità. #tortadicompleanno #cremadiplomatica #lime #mango #panDiSpagna #cioccolato #ricettatorta #tortedafesta #pasticceriafattaincasa #dolcifattiincasa #coulisdimango #pasticceriaartigianale #ricettecremose #dessertgourmet #tortachic

Ingredients

• Whole milk
  500 ml
• Granulated sugar
  340 undefined
• Mango
  250 undefined
• Fresh cream
  200 ml
• Type 00 flour
  100 undefined
• Cornstarch (Maizena)
  70 undefined
• Unsweetened cocoa powder
  40 undefined
• Powdered sugar
  20 undefined
• Eggs
  6 u (360 g)
• Egg yolk
  6 u (102 g)
• Vanilla extract
  5 ml
• Fine salt
  to taste
• Lime
  to taste

Procedure

0. You can prepare the sponge cake the day before for easier slicing. Preheat the oven to 170°C (340°F). In a large bowl or a stand mixer, beat the whole eggs, sugar, and vanilla for 10-15 minutes, until pale and tripled in volume. In a separate bowl, sift together the flour, starch, cocoa, and salt.

1. Add the powdered ingredients in batches, stirring with a spatula from the bottom up to avoid deflating the mixture. Pour into a greased and floured pan or one lined with parchment paper (26 cm round or 30 x 40 cm rectangular). Bake at 170°C (340°F) for about 35 minutes (test with a toothpick). Cool completely on a wire rack, then wrap in plastic wrap and refrigerate or freeze for easier cutting. Once cooled, cut horizontally into two discs of equal thickness using a serrated knife.

2. In a saucepan, heat the milk with the lime zest (green part only!) until just below boiling. Turn off the heat and let steep for 10 minutes. In a bowl, whisk the egg yolks with the sugar, then add the sifted cornstarch. Slowly pour the strained milk over the eggs, stirring constantly, then return everything to medium heat.

3. Cook until the cream thickens (83–85°C), then remove from the heat and add the lime juice and, if desired, butter for a glossy finish. Transfer to a shallow container, cover with plastic wrap, and chill quickly in the refrigerator.

4. Blend the mango pulp with the sugar and lemon juice until smooth. Pour into a saucepan, bring to a gentle boil, and cook for 2-3 minutes. If you want a thicker coulis, soak the gelatin in cold water, squeeze it, and add it to the hot (not boiling) coulis. Let cool and refrigerate.

5. Place the first sponge cake disc on a plate or cake base. (Optional) Lightly drizzle with lime juice and sugar water. Spread an even layer of diplomat cream, then spoon the chilled mango coulis over the cream.

6. Cover with the second sponge cake layer. Cover the cake with a thin layer of diplomat cream, smoothing it with a spatula. Pour the remaining mango coulis over the top to create a mirror effect. Let it drip a little down the edges. Garnish with dark chocolate shavings and, if desired, lime zest.

7. The cake will keep in the refrigerator for up to 3 days, preferably 12 hours before serving. You can prepare everything the day before and assemble it in the morning. If you want a glazed effect, use the thicker coulis with gelatin for the topping.

Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!

Creation date Jun 25, 2025

Report recipe

Gourmet Home Page Visit the profile