It was Z1’s 6th birthday yesterday, can’t believe he grows up so fast!
I was thinking of a cake to make for him when my husband suggested a mango cake, which Z1 had requested for during the family dinner celebration last weekend, but that turned out to be a chocolate cake instead. So I set about looking for a mango cake to make for him.
The first cake I attempted didn’t turn out well as I had the wrong type of flour and wrong size of baking pan, so I started over again on a simpler mango cheesecake. (But yes, I will re-attempt that failed cake last weekend, as I really want to get it right!). Happy to say that Z1 was very happy with his mango cheesecake, he is really such a sweet boy.
Mango cheesecake with mango mirror jelly topping (recipe adapted from here)
250g Digestive Biscuit, finely crushed
140g Butter, melted
2. Combine crushed biscuit crumb and melted butter. Press the biscuit crumb onto the base of the greased pan. Chill in the fridge. (Note: I found the biscuit crumbs still too dry with the original 90grams butter recommended, I ended up increasing this to 140 grams)
250g Cream Cheese (room temperature)
1 small ripe mango, chopped
14g Gelatin Powder
60ml Water, warm
1/2tsp Vanilla Extract
150ml Thickened Cream, whipped
2. Beat cream cheese and sugar together.
3. Add mango puree & gelatin to the cheese mixture and mix well. Next, add the whipped cream and vanilla extract and mix well. Lastly add the diced mango.
4. Pour into the cake pan and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.
120g Mango Puree, sweetened (I used the Bake King brand)
9g Gelatin Powder
2. Leave it to cool down slightly.
3. Pour slowly over top of the cake. Refrigerate until set.
And I made him a birthday snack bento to have after school. There is a Nutella sandwich topped with a pancake art of Winnie the Pooh holding a birthday cake. I made a tiny 6 to top the cake, this is similar to the number 6 candle which we used for his birthday cake, instead of putting in 6 regular candles.