Mango Roses Jelly Cake

Need more explanation? Click Here for Chinese Mandarin voice over version

It is the season of mangoes, and the weather is very sultry. Always wanted to eat some cold desserts, so today we have a refreshing and eye-catching mango roses jelly cake.

Ingredients of Mango Roses Jelly Cake
Ingredients of Mango Roses Jelly Cake

Cake Base

First, prepare a cake base. You can refer to our previous steamed sponge cake recipe, but this time I added a portion to 9-inch square mold and baked at 150°c for 60 minutes. After the cake is unmolded and cool down, use a 6-inch square movable mold to measure the area to be cut. The cake must be cut a little bit larger than the mold to fill the mold, and the jelly will not flow down to the bottom. Gently stuff the cut cake base into the bottom of the mold.

measure the area to be cut
measure the area to be cut

Mango Jelly Layer

You can choose the mango variety you like. After peeling, the most flesh part is preserved. Later, we will use it to make roses. Then cut the remaining part into the blender and add water to make a smoothie. Mango has a lot of fiber. It is recommended to filter to make it smoother.

First mix the sugar, Konnyaku jelly powder, and agar-agar powder in a dry pan to avoid lumps after adding water. Add water and stir evenly to ensure that there are no lumps before turning on the heat. Stir while boiling over medium heat. Turn off the heat after boiling, pour in the mango smoothie and mix well. Don’t be lazy by just boil the mango smoothie and Konnyaku jelly powder together. The color of the mango jelly cooked at a high temperature will become dull.

Prepare a strainer to filter the cooked mango jelly into the mold again. This is to filter out some bubbles and possibly some small clumps. After pouring, scoop out the small bubbles floating on the surface. Until you are satisfied, you can put it in a container or wrap it with clingfilm, and put it in the refrigerator for at least 1 hour or until it solidifies.

You can freely design a few more layers of jelly with different colors. However, the layer of jelly on the top of the cake should be thicker so that the cake will not seep in and will taste soggy.

You can freely design a few more layers of jelly with different colors

Mango Roses

After the mango jelly layer has solidified, you can start making mango roses. Cut the mango flesh we just reserved into slices about 3 mm thick. Start with smaller slices of mango, starting from the center, and then one by one around each other to form a flower. Finally, a small piece was rolled into a flower core and stuffed into the center gap, thus completing a mango rose.
Roses can be made directly on the cake, or the whole rose can be shoveled and put into the mold after it is made on the cutting board. See which one is more comfortable for you. This step is quite time-consuming and needs a lot of patience, but there is nothing difficult in the world for people who are interested!

Of course, you can also freely design the rose size and position you like or add other fruits you like. But the outside of the roses must be blocked. Otherwise, when you pour in the transparent jelly, it will slowly spread out. Then the handmade mango roses will out of shape.

This step is quite time-consuming and needs a lot of patience
This step is quite time-consuming and needs a lot of patience

Crystal Jelly Layer

Finally, frame up the mango roses that you have made hard. The method is the same as cooking mango jelly, except that the mango smoothie is omitted. After cooking, also prepare a strainer to filter out bubbles and lumps. This time, use a spoon to scoop slowly and try to pour gently and close to the rose to avoid creating more bubbles.

When finish pouring, deal with the bubbles floating on the surface which can be scooped up or sprayed with a fire gun to defoam. But be careful when using a fire gun as the surface will wrinkle if it burns too much. Leave it for about 5 to 10 minutes, there will be bubbles occasionally pop up, and then pick it up or poke it with a needle.

Wait for the jelly to cool down before putting it into the container. If you use cling film, let it cool, wrap it up after the jelly has solidified, and put it in the refrigerator for at least 1 hour.

Mango Roses Jelly Cake 芒果玫瑰果冻蛋糕
a refreshing tea time dessert

Cake, jelly, and mango with three different tastes and textures are eaten together with a refreshing feeling. It’s feeling happiness to eat such a refreshing tea time dessert in the sultry weather! By the way, the pandan layer cake is also a refreshing dessert for summer time!

If you like the mango rose jelly cake recipe we shared, please share it with your relatives and friends~

Mango Roses Jelly Cake 芒果玫瑰果冻蛋糕

Mango Roses Jelly Cake

It is the season of mangoes, and the weather is very sultry. Always wanted to eat some cold desserts, so today we have a refreshing and eye-catching mango roses jelly cake.

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Course: Dessert
Cuisine: Asian
Keyword: Cake, colorful, refreshing
Prep Time: 4 hours
Cook Time: 1 hour 30 minutes
Total Time: 5 hours 30 minutes
Servings: 4 Eggs Portion
Calories: 239kcal

EQUIPMENT

  • 9 inch square mold & 6 inch round mold

INGREDIENTS

Egg Yolk Batter (Cake Base)

  • 4 Egg Yolks
  • 70 g All Purpose Flour/Cake Flour
  • 20 g Corn Starch/Cake Flour
  • 70 g Milk
  • 50 g Corn Oil/Butter/Cooking Oil
  • A Pinch Of Salt

Meringue (Cake Base)

  • 4 Egg Whites
  • 80 g Caster Sugar
  • 0.5 tsp Lemon Juice/White Vinegar

Mango Jelly Layer

  • 200 g Mango flesh
  • 150 g Water for a smoothie
  • 40 g Sugar
  • 2 g Konnyaku Jelly Powder
  • 2 g Agar-agar Powder
  • 150 g Water for cooking jelly

Crystal Jelly Layer

  • Mango flesh
  • 400 g Water
  • 40 g Sugar
  • 2 g Konnyaku Jelly Powder
  • 2 g Agar-agar Powder


INSTRUCTIONS

Cake Base

  • Preheat the oven to 150°c. Prepare cake molds spread butter or place baking paper on the mold for later use.
  • After the butter is melted, add milk and mix well.
  • Separate the yolks and whites of the eggs, and put the yolks in a bowl of butter. Put the egg whites into a large bowl that is free of oil and water.
  • Stir the egg yolks evenly.
  • Add sifted plain flour, corn flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.
  • Add a few drops of lemon juice or white vinegar to the egg whites.
  • Use a whisk at high speed until the egg whites appear coarsely foamed, add 1/3 fine sugar, and continue to beat at high speed.
  • After the bubbles become thinner, add 1/3 fine sugar, and then continue to beat at high speed.
  • After the bubbles are finer, add the remaining fine sugar, and continue to beat until hard foaming.
  • Scoop 1/3 of the meringue into the egg yolk batter and mix well.
  • Pour the mixed egg yolk batter into the meringue in batches and mix evenly.
  • Pour evenly mixed batter into the mold, tap it a few times to knock out the coarse air bubbles.
  • Put it in the preheated oven. Bake at 150°c for 60 minutes.
  • After baking, remove the mold and let cool, and then use a 6-inch mold to measure the part to cut off.
  • Gently stuff the cake into the bottom of the mold.

Mango Jelly Layer

  • After peeling the mango, keep the most flesh part first, and then we will use it to make roses.
  • Cut the remaining part into the blender, add water to make a smoothie.
  • Filter it to make it smoother.
  • First mix the sugar, Konnyaku jelly powder and agar-agar powder in a dry pan.
  • Add water and stir evenly to ensure that there are no lumps before turning on the heat. Stirring over medium heat.
  • Turn off the heat after boiling, pour in the mango smoothie and mix well.
  • Filter again into the mold.
  • After pouring, scoop out the small bubbles floating on the surface.
  • When you are satisfied with the surface, you can put it into a container or wrap it with clingfilm, and put it in the refrigerator for at least 1 hour or until it solidifies.

Mango Rose

  • Cut the mango flesh we just reserved into slices about 3mm thick.
  • Start with small slices of mango, starting from the center, and then one by one around each other to form a flower shape.
  • Finally, use a small piece rolled into a flower core and stuff it into the center gap, thus completing a mango rose.

Crystal Jelly Layer

  • First mix the sugar, Konnyaku jelly powder and agar-agar powder in a dry pan.
  • Add water and stir evenly to ensure that there are no lumps before turning on the fire. Stirring over medium heat.
  • Turn off the heat after boiling, and slowly filter the spoonful into the mold. Try to pour gently and close to the rose to avoid creating more bubbles.
  • Bubbles can be scoop up or use a fire gun to defoam.
  • Leave it for about 5 minutes to 10 minutes, there will be bubbles occasionally pop up, then pick it up or puncture it with a needle.
  • Wait for the jelly to cool down before putting it into the container. If you use clingfilm, let it cool and wrap it up after the surface has solidified, and put it in the refrigerator for at least 1 hour or until it solidifies.
  • Use a plastic knife to cut along the edge, and then use a taller cup to push up the bottom of the movable mold. Then cut into the size you like and enjoy!

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1piece | Calories: 239kcal | Carbohydrates: 39.4g | Protein: 4.3g | Fat: 7.6g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 93mg | Potassium: 49mg | Fiber: 0.9g | Sugar: 29.6g | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @my.lovelyrecipes or tag #mylovelyrecipes!

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