This delightful vegan cake is a poetry of flavours. The base is a crumbly and light almond sable. The first layer of the cake is made with rich white chocolate, paired with fragrant floral, fresh jasmine green tea aroma. The mango layer on the top add some tropical juicy kick to the composition.
It is a very summery dessert with the mango but I can never say no, no matter what the season is. It is kind of difficult to find real good mangoes in Europe. Believe me, once you try in Asia, you can never eat the supermarket quality fibrous, tangy, unripe ones again. I’m a regular visitor at Pakistani and Indian shops when they are in season. I am guilty to grow my eco footprint with this exotic fruit which flies from far away but mango is my weakness. My mother-in-law calls me “Mango Girl”.
Alternatively you can use canned mango puree for this cake if you can’t buy the fresh ones. You can find it in Asian shops and some big supermarkets.
I don’t keep teabags at home, only tea leaves and I have to confess that I am pretty fussy about brew. There is always some jasmine green or white tea hiding in the treasure cupboard. I tell you a secret. I drink it with a splash of tangerine and actually it is an amazing combination. It is a good marriage with mango too.
Anyways, enough of talking. Let’s create some sunshine on the plate!



Almond Sable Base: Jasmine Tea White Chocolate Layer: Mango Layer: Almond Sable Base: Jasmine Tea White Chocolate Layer: Mango Layer: *If you have leftover jasmine tea chocolate cream mix it with a bit of butter with a hand mixer and pipe it on the cake. *
Bake some biscuits with the leftover pastry dough.
Ingredients
Instructions
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