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Jasmine, White Chocolate and Mango Cake

by Hajnal
mango jasmin tea white chocolate cake with icing and passionfruit

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!

jasmine with chocolate mango cake with decorated with white chocolate jasmine icing
cake with pastry base, jasmine tea white chocolate and mango layer
jasmine white chocolate mango cake with a slice cut

mango jasmin tea white chocolate cake with icing and passionfruit

Jasmine White Chocolate and Mango Cake

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,… Desserts Jasmine, White Chocolate and Mango Cake European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 2 voted )

Ingredients

Almond Sable Base:

  • 100g flour
  • 25g ground almonds
  • 30g caster sugar
  • 2g baking powder
  • 60g cubed the cubed butter cold vegan butter
  • 25g  pureed banana (approx. half of a medium sized)
  • pinch of salt

Jasmine Tea White Chocolate Layer:

  • 300ml plant-based cream (I prefer coconut)
  • 250ml non-dairy milk
  • 90g vegan white chocolate
  • 15g jasmine green tea leaves
  • 60g sugar
  • 1 tsp agar agar powder dissolved in 10ml water

Mango Layer:

  • 250ml mango puree
  • 100ml plant-based cream (I prefer coconut)
  • 1/2 tsp agar agar powder dissolved in 10ml water

 

Instructions

Almond Sable Base:

  1. Mix the flour, ground almonds, sugar, baking powder and salt in a bowl.
  2. Add the cubed butter  and the pureed banana. With a spoon mix it into the flour.
  3. Dip your hands in cold water, dry them and work the dough into a smooth ball as fast as possible.
  4. Wrap in cling film or freezer bag and pop it in the fridge for 20 minutes.
  5. On a lightly flour dusted surface roll out the dough 3-5mm thin and cut out the size and shape of a 20cm springform cake tin base.
  6. Grease the springform cake tin and place the pastry in it. Bake in preheated oven at 180ºC (160ºC with fan) for 7-10 minutes.
  7. Let it cool until you prepare the jasmine tea layer.

Jasmine Tea White Chocolate Layer:

  1. Boil the milk and add the tea leaves. Set aside for 10 minutes.  Strain it.
  2. Melt the white chocolate on water bath.
  3. Place the cream, sugar and the jasmine tea milk and bring it to boil.
  4. Add agar agar and simmer for 1 minute. 
  5. Stir in melted white chocolate until smooth.
  6. Let it cool to room temperature and pour carefully into the springform tin over the pastry layer.
  7. Leave it in the fridge to set while you prepare the mango layer.

Mango Layer:

  • Mix all ingredients in a pan and bring it to boil.
  • Let it cool to room temperature and pour into the form over the tea layer.
  • Cool the cake in the fridge for 2-3 hours until set.
  • Gently remove from cake tin and decorate.

Notes

*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.

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