Mango, Lime & Ginger Fraisier Cakes

Mango strips blend into a mango jelly atop a column of lime cream with a spongy lime & ginger cake base.

Genoise Sponge

So. The most important thing to say about this is that this cake is, IMHO, among the most delicious deserts that can be eaten. It doesn’t taste like a sweet dessert. The lime is wonderfully tart. The pureed mango jelly is summery & fruity. The sponge is gingery and springy despite being soaked with a little extra lime juice for a secret kick.

  1. Wrap with acetate collar
  2. Place 1" vertical mango strips against collar
  3. Pipe diplomat cream to top of mango strips
  4. Top with mango jelly & a sliver of candied lime peel
  • cream — 38 minutes
  • jelly — 22 minutes
  • assembly — 90 minutes
  • grand total: ~3hrs

Assembly for Personal Cakes

How special would you feel if someone made you one of these little cakes, right? If you want to flatter some friends, here’s some tips:

The Recipes You’ll Need

Here you go.

#1. Ginger Genoise Sponge

  • unsalted butter
  • 1 teaspoon
  • vanilla extract
  • ½ cup sifted cake flour
  • 6 tablespoons cornstarch
  • 1 tablespoon ground ginger
  • 4 large eggs
  • ¼ cup finely chopped crystallized ginger
  • ½ cup granulated sugar*
  1. Melt butter in small heavy saucepan over medium heat. When butter looks clear, continue to cook, watching carefully, until solids drop and begin to brown. Immediately pour through fine strainer or strainer lined with cheeses cloth. Return clarified browned butter (there should be 3 tablespoons) to medium bowl, add vanilla, and keep warm by covering.
  2. Sift flour, cornstarch, and ground ginger together; set aside. Heat eggs and sugar in large mixing bowl set over saucepan of simmering water (do not let the bottom of bowl touch water), stirring constantly to prevent curdling, until mixture reaches 110°F. Remove from heat and, using whisk attachment on standing mixer, beat on high speed until egg mixture triples in volume, about 5–8 minutes.
  3. Thoroughly whisk scant cup of egg mixture with warm butter and crystalized ginger, set aside. Turn half of flour mixture into sieve, sift over remaining egg batter. Fold gently, but rapidly, with large skimmer or whisk. Repeat with remaining flour, folding until flour is no longer visible. Fold in egg/butter/ginger mixture until just incorporated.
  4. Immediately pour batter into prepared pan. Bake until cake starts to pull away from sides, 20 to 25 minutes. (Do not open oven door until cake is almost done or it could fall). Meanwhile, grease two cake racks.
  5. Immediately loosen cake from side of pan with small metal spatula and invert at once onto greased rack. Remove parchment and invert cake again onto second rack. Let cool completely. (Genoise can be wrapped in plastic and stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months).

#2. Lime Syrup

  • Juice of 2 limes
  • 3 tablespoons sugar

#3. Lime Diplomat Pastry Cream

A Diplomat starts with a cream pat base, the standard pastry cream found in eclairs and such pastries. In order to make it a little more stable though, we add a little gelatin. And to make it wonderfully soft, we gently fold in a bit of whipped cream.

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups half and half
  • finely grated zest from one lime
  • 2 tablespoons lime juice*
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon granulated gelatin
  • 2 tablespoons tap water
  • ½ cup heavy cream
  1. In medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.
  2. Place half and half and lemon zest in medium saucepan. Cook over medium heat, stirring occasionally until it just bubbles.
  3. Pour a thin stream of half and half into egg yolk mixture while whisking constantly. Be careful not to pour too quickly or you will scramble the eggs.
  4. Pour the mixture back into the sauce pan. Whisk constantly over medium heat until the liquid bubbles and thickens. Whisk one more minute.
  5. Pour cooked cream through strainer into bowl. Whisk in butter, vanilla, and lemon juice.
  6. Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
  7. Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
  8. Whip 1/2 cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
  9. Place plastic wrap directly on top of cream. Refrigerate until set, at least one hour. Use within 3 days.

#4 Mango Jelly

  • 2 cups mango puree
  • ½ cup sugar
  • 1 cup water
  • 1 ½ tablespoons gelatin
  1. Optionally strain puree through food mill or strainer. This will make a more aesthetically clean jelly, but will not significantly affect texture or flavor.
  2. Take gelatin in a bowl, cover with 1/4 cup of water. Let soak until absorbed. Heat in microwave briefly until completely dissolved.
  3. Heat sugar and remaining water in a sauce pan until sugar has melted.
  4. Add in the gelatin and mango puree. Mix well.
  5. Cool to room temperature and skim off any skin that has formed before pouring over cream.

#5 Candied Lime Peel (optional)

This is for decoration only, so feel free to skip this step. It doesn’t take long, but these cakes will look fine with just a dollop or piping of diplomat cream, or just a plain top.

  • 2 cups sugar
  • 1 cup water
  • Fine granulated sugar for coating
  1. Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45–60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).
  2. Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
  3. Place cooled peels on top of finished fraisier cakes

Coder, baker, builder, maker. Constantly swerving out of my lane, and generally pleased with the results.