Tasty mango mini cakes, easy to prepare but impressive for your Christmas table.
Prepare the ganache: blend the mango pulp, pour it into a small saucepan and cook it with honey for 5 minutes; add the White Chocolate so that it melts and mix well. Put in the fridge for 4 hours. Meanwhile cream the eggs with the sugar, adding the sieved flour and baking powder and mix well. Add the butter and grated ginger. Leave the dough in the fridge for about 30 minutes. Pour the mixture into the mini cake mold, which has been buttered and floured. Make small balls with the mango ganache and gently place them in the centre of the cakes so that they “sink” into the mixture by themselves. Put in the oven at 180° C for about 14 minutes. Decorate with Sugar Paste, Pearls, Spray and Sugar Roses.
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