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!

 

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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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Naturally Dyed Easter Eggs

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I think we can all agree that spring is finally here (we have been enjoying sun and +10 degrees here in Finland the past days) and next week it is time to celebrate Easter. I somehow love Easter a lot even though it is not that big and special holiday as example Christmas is. There is this super springy feeling around this holiday and it feel fresh with all the sun and colors after long dark winter. My family has basically only one Easter tradition and that is these amazing marble colored eggs I am showing you today. I have Estonian mother and I think she has brought this tradition with her and I remember doing these eggs so so many times with her. I also love how natural toned they are and to be honest, I would not feel comfortable to color eggs with anything else than natural ingredients when the idea is later to eat them. Do you color eggs?

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For these marble eggs you need to have

  • white eggs
  • onion skins
  • string

I used this time the skins from regular onions but you can also use skins from red onions. Just if you want to use both, so that you can get a nice mix of different tones, you need to boil them separately as the red is so strong color that it will ruin the brown ones. I have been taking the skins every year for free from supermarket as they anyway always throw them away. I think every year I get strange looks when I am picking only onion skins and then explaining to the cashier why I have them. Try to pic as big skins as possible so that the next part is easier for you.

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So how to do these eggs?

FIRST you need to take one egg and cover it gently with the onion skins. Use different pieces to cover the whole egg. It can feel difficult in the begging, just be gentle and patient – you will learn the tactic.

NEXT take the string and start to rotate the string around the egg. I do this quit many times, as you can see from the pictures, so that the “packaging” will become tight. Just be gentle, you don`t want to brake the egg.

WHEN you are done rotating the string close the ends of the string and repeat everything with the next egg.

BOIL the eggs in a bot full of water 5-7 minutes.

LET COOL down in a cold water

PEAL OFF the onion skins (I usually cut first the string little) and wash gently the eggs as the skins usually leave this sticky cover on them.

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And here they are – marble colored eggs made only with natural ingredients. Each egg is little different and you never know how they will turn out. Sometimes some of the eggs get more even color, sometimes they are all so amazingly toned. They are also easy to make and totally eatable so you can make these example for Easter brunch. Simple and beautiful I would say!

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Before Easter I will show simple Easter table setting idea and maybe few ideas for decorations. I don`t usually decorate a lot for Easter but I have few nice things from past years. So stay tuned if you need inspiration for Easter. Have a nice Wednesday,

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