Easter cake – white chocolate and mango

For me, there is no easter without something sweet with mango. Usually, we make delicious cinnamon buns where we add mango and curd cheese to the middle, but this year I wanted something different. I combined fresh mango with white chocolate and the end result is this fresh easter cake. It is actually more simple to do (once again) than it may seem, and most of the time the cake is just cooling in the fridge. So you don´t have to do so much, mostly enjoy the delicious cake!

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I have been posting all my recipes in English here, as the language of my blog is English. But after posting a picture of this cake on my Instagram account, I have received quite a many quiestions about the recipe. As most of those people are Finns, I decided that this time I write the recipe here in both languages. I hope it does not look too messy!

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Mango – white chocolate cake

Serves 10-12 // time 1h active, 8h passive  // ø 18 cm cake tin

INGREDIENTS // AINESOSAT

Cake base / Pohja

175 g Bastogne biscuits // 175g Bastogne keksejä
75g  butter // 75g voita


Filling / Täyte

5 gelatine sheets  // 5 liivatelehteä
200-250 g fresh mango // 200-250g tuoretta mangoa
250g white chocolate // 250 g valkosuklaata
400 ml whipping cream //  4 dl kuohukermaa
200g cream cheese // 200g maustamatonta tuorejuustoa
200g curd cheese  // 200g maustamatonta rahkaa
2 teaspoons vanilla sugar // 2tl vaniljasokeria
100g sugar // 1 dl sokeria
1 tablespoon lemon juice // 1 rkl sitruunamehua


Glace / Kiille
5 gelatine sheets // 5 liivatelehteä
300 ml mango pyree // 3 dl mango sosetta
200 ml sparkling wine // 2 dl kuohuviiniä (voit käyttää myös alkoholitonta)
100 g sugar // 1 dl sokeria
1table spoon lemon juice // 1 rkl sitruunamehua


Decoration // koristelu
200 g white chocolate // 200 g valkosuklaata
groundcherries // ananaskirsikoita

 

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METHOD

Cake base // pohja 

  • Put the biscuits into a strong, clean plastic bag and crush into fine mixture
    • laita keksit esimerkiksi pussiin ja murskaa hienoksi 
  • Melt the butter
    • sulata voi 
  • Combine crushed biscuits and butter and make smooth mixture
    • Yhdistä keksinmurut ja voi tasaiseksi massaksi
  • Place baking paper on the bottom of the baking tin
    • Laita leivinpaperi irtopohjavuoan pohjalle
  • Press the mixture with your hand evenly to the bottom of the baking tin
    • Painele seos tasaisesti vuoan pohjalle 
  • Put in the refrigerator
    • Laita jääkaappiin 

Filling // täyte 

  • Peel mango and cut into small pieces
    • Kuori mango ja pilko se pieniksi paloiksi
  • Place the gelatine sheets into cold water
    • Laita liivatelehdet kylmään veteen
  • Melt the white chocolate in a water bath
    • Sulata valkosuklaa vesihauteessa
  • Whip cream and sugar into sturdy cream
    • Vatkaa kerma ja sokerit jämäkäksi vaahdoksi
  • Add to the mixture curd cheese and cream cheese and mix until smooth
    • Lisää seokseen tuorejuusto sekä rahka ja sekoita tasaiseksi
  • Add melted chocolate to the mixture, remeber to stir constantly
    • Lisää sula suklaa nauhana koko ajan sekoittaen
  • Heat the lemon juice and squeeze the gelatine sheets dry
    • Lämmitä sitruunamehu ja purista liivatelehdet kuiviksi
  • Add the gelatine sheets into hot lemonjuice and mix until the mixture is smooth
    • Lisää liivatelehdet kuumaan sitruunamehuun ja sekoita kunnes seos on tasainen
  • Add the mixture to the cheese-cream mixture and stir constantly
    • Lisää nauhana koko ajan sekoittaen
  • Add 2/3 of the filling to the top of the base
    • Lisää 2/3 täytteestä pohjan päälle
  • Add mango pieces and mix gently
    • Lisää mango palat ja sekoita varovasti
  • Add rest of the filling and smooth the top
    • Lisää loput täytteestä ja tasoita pinta
  • Allow to cool in the fridge at least 4 hours
    • Anna jähmettyä kylmässä vähintään 4 tuntia

Glace // kiille

  • Place the gelatine sheets into cold water
    • Laita liivatelehdet likoamaan kylmään veteen
  • Make a smooth mix from the mango pyree, sugar and sparkling wine
    • Sekoita tasaiseksi mangosose, sokeri ja kuohuviini
  • Heat the lemon juice and squeeze the gelatine sheets dry
    • Lämmitä sitruunamehu ja purista liivatelehdet kuiviksi
  • Add the gelatine sheets into hot lemonjuice and mix until the mixture is smooth
    • Lisää liivatelehdet kuumaan sitruunamehuun ja sekoita kunnes seos on tasainen
  • Pour the mixture over the filling
    • Kaada seos jähmettyneen täytteen päälle
  • Allow to cool in the fridge at least 3 hours
    • Anna hyytyä vähintään 3 tuntia

Decorations // koristelu

  • Melt the chocolate in a water bath
    • Sulata suklaa vesihauteessa
  • Transfer your melted chocolate to piping bag, use small-headed tip
    • Laita sula suklaa pursotuspussiin, ja käytä pienipäistä tyllaa
  • Pipe the chocolate to the top
    • Pursota suklaata nauhoina kakun päälle
  • Let cool for a moment
    • Anna jähmettyä hetki
  • Add few ground cherries for the final touch
    • Lisää lopuksi muutama ananaskirsikka kakun päälle 

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Mango glace is something that easily turns into “ugly” dark orange. I wanted to keep it fresh looking, so that’s why I added some sparkling wine into it. And if you are afraid the children eating cake with alcohol, just then use non-alcoholic wine. I also realised that the white chocolate decoration in the top will break in an ugly way when you cut the cake. So if you want to avoid this, you can also use white chocolate ganache, which stays much softer.

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What is your favorite easter dessert?

xx,

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// Raikas mango -valkosuklaa juustokakku pääsiäiseksi!

 

BRUNCH WITHOUT BOOZE IS JUST A SAD LATE BREAKFAST

 

This year I decided to skip Easter – meaning I am not visiting my family or friends, just work and school projects all weekend. It may sound somehow sad but it is just what I need now, few extra days to finish school stuff so I can fully enjoy rest of the spring stress free. But I know most of the people are celebrating some way this holiday and as I know many of you are having brunch or two this weekend, I wanted to share few brunch photos from Easter few years a go. It is long time ago we had the brunch in these pictures, but still the menu looks good and is something I could redo any day.  I hope you get idea or two from this, and you have a delicious Easter!

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Banana pancakes works always and is so super easy to do. And they also work for strict diets as this is gluten and dairy free. You need for 8 pancakes 1 banana, 1 egg , 0,5 dl dark whole grain rice flour and a pinch of cinnamon and vanilla. Mix all ingredients and fry few minutes from both sides. I use coconut oil when frying pancakes but you can use also butter.

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Add in a class home made granola, natural yogurt and mango puree. Fresh and simple!

 

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Fresh fruits are a must in a brunch, just remember to buy the fruits early enough so they are ready. Nobody wants to eat raw melon and passion fruit.

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I remember I baked the bread and the croissants for the brunch myself, but if you feel lazy just get some ready ones and warm them up in the oven so they feel fresh. Also toasts would work well in a brunch as well as banana bread. The croissants I had filled with cheese and Nutella before baking them in the oven and for the bread we had different toppings so everyone could choose their favorites.

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I had normal eggs which I dyed with onion skins, but also  quail eggs work perfect in a Easter brunch. Just remember to tell everyone if the eggs are 5 or 7 minute eggs so nobody gets a messy surprise!

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We had all kind of different toppings for the pancakes, such as berries, coconut flakes and maple syrup.

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You can see little from the corner of the picture the oven baked eggs in muffin cups. I filled the cups with different ingredients such as cheese, ham and veggies and then added the egg in the top with little salt and pepper. Bake in the oven until the eggs look ready and enjoy straight from the cup with a spoon. Now I would probably skip these and make something similar from avocado and eggs in the oven.

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I had baked cantuccini biscuits the day before (recipe coming later also here) and they worked so good together with fresh coffee. We served espresso, but as I have milk frother we did cappuccinos also.  And of course we had some juice and sparkling wine as brunch with out booze is just a sad late breakfast!

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And there is no Easter brunch with out chocolate eggs! I spread these beautiful small chocolate eggs all around the table and trust me, they we all gone by the end of the brunch.

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Enjoy the holidays,

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Simply beautiful Easter table setting

 

easterTableSetting (4 of 23)Easter is just around the corner and I believe that the long weekend filled with good food and relaxing activities will come just in the right time for many of us. The spring somehow often feels so long when compared to autumn so I think it is good to have a little brake when waiting the summer to come. It has been so nice and sunny this week and I hope the good weather will continue also next week. Easter is also a good possibility to spend some time with family and friends as well as eat good food (and little too many chocolate eggs). I personally feel that the food taste even better when served from a beautiful table setting so I created one simple Easter table setting for the up coming holiday. And actually as it is so simple you could use the idea also later in the spring with the flowers, just then leave the feathers out!

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In this table setting I used few simple elements to bring the Easter feeling to otherwise very white setting. Yellow narcissus, white weathers and brown string is all you need to bring little something to the  setting without over doing it. I also used my marble eggcups and little more fancy classes to bring little festive feeling. I think the sheep skins in the chairs is also working well with this setting as it is still not that warm so it brings little softness.

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The string is easy and cheap way to make napkin rings – someone told me that napkin rings are old fashioned but I still like them and it is easy way to play with a theme in table setting. The flowers give nice hint of color and can be later set in a vase. How you feel about napkin rings?

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I made centerpiece from feather wreath I bought from sales few years a go and placed vase with narcissus in the middle. The plates are Arabia Lumi, wine classes classic Iittala Essence and the water classes are from Hobstar.  I use these dishes every day but they serve so well in more festive occasions also, just the way I like it – not too many different dishes!  And with white linen tablecloth and napkins you can never go wrong.

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I hope you got at least little inspiration from the million photos here today (sorry I had little hard time to choose the best ones). How is the plans for Easter coming together for you?  Anything special planned?

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