Mango cake
Ingredients
Two unflavored jelly sachets Universal
A Universal Collapse Envelope
A sachet of universal cocoa
Seven cups of Andean Tradition mango pulp
Two cans of evaporated milk
Half a cup of white flour Flor
A cup of Akenton sugar
Three eggs
Half a cup of milk
One tablespoon of Universal vanilla essence
One tablespoon of Universal baking powder
a pinch of salt
A can of peaches in syrup Andean Traditions
JP products in this recipe
Preparation
Put the two cans of evaporated milk in the refrigerator so that they are compacted.
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For the cake: separate the whites from the yolks, and beat the whites until stiff, beat the yolks with the Akenton sugar and add a pinch of salt, add the universal vanilla essence and stir, add little by little and avoid forming lumps the White Flower flour, the Universal baking powder, the Universal cocoa and the milk, stir constantly, gradually add the egg whites until stiff, integrate with a wooden spoon (do not beat with a machine) as this would make to the mass between air.
Bake in a mold smaller than the mold in which the cake is to be prepared for thirty minutes at 365 degrees Fahrenheit, check the condition of the cake constantly, dipping a wooden stick to the bottom, when it comes out completely clean it is because it is already.
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When it is cold, remove it from the mold and split into three equal halves, not very thick, with the syrup from our can of Traditions Andean peaches, we carefully put it all over the cake.
We remove the evaporated milk from the refrigerator and in a bowl we begin to beat (it must be beaten very quickly so that the milk does not curdle, because it will not work) beat until it is fluffy and soft.
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We prepare the first sachet of Universal flavorless gelatin with the Tradiciones Andinas mango pulp and three tablespoons of the Tradiciones Andinas peach syrup and evaporated milk.
Chop half of the peaches in Tradiciones Andinas syrup and add them to the mousse previously made.
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In the large mold we begin to assemble the cake, put a layer of the cake and add the mousse, leave in the refrigerator for a few minutes and add the other layer of cake, repeat the process until the layers of cake are completed, leave in the refrigerator until all this compact.
In the blender we mix half a cup of Andean Traditions mango pulp with half a peach and syrup from the can, then add the ready colapiz and process until everything is integrated.
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We add to the mold as the last layer, the mixture and with the peaches that were left in strips we put them in the mixture.
Refrigerate overnight.
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Unmold very carefully, we recommend putting some hot water in the mold so that it loosen and not be damaged.
Serve and enjoy this delicious dessert.
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