Mango Float Cake

[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2018/11/Bucket-List-graphic.png” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Stories from the ‘Bucket List’ book are only available to members<!– –></p><!– –><a class=”et_pb_button” background-color: #ffffff”<!– –>href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class=”page” title=”Page 44″><!– –><div class=”section”><!– –><div class=”layoutArea”><!– –><div class=”column”><!– –><!– –><p>Do you have a ‘project’ dish? If you don’t then put it on your foodie bucket list. <b>That dish that you love but want to put your own twist on</b>. You re-imagine the elements in some way and come up with something familiar but brand new. Maybe it takes a few years of coming back to it every so often. Maybe you have one but it never made it to the plate. Now is the time to make it happen!</p><!– –><!– –><p>KC immediately thought of a Filipino dessert called a mango float. She has worked as a pastry chef and remembered that she tried to do <b>an “elevated” version of the classic dish</b> a few years ago and never got the chance to develop it further.</p><!– –><!– –><p>She tried to turn the layers of graham cracker, mango, and cream into biscuit, cake, and crème diplomat. She was happy with the taste but never worked properly on the proportions or layers.</p><!– –><!– –><p>KC’s first love has always been pastry but she has been pulled to the savoury side of the kitchen for a lot of her career. Pastries are where she started as a kid and what she specialised in at culinary school. She enjoys the methodical side of baking but she really loves eating pastries too! She’s had a sweet tooth since she was a baby and every time <b>her mom made a mango float for a party</b>, KC would request for a version with no mangoes because she wanted it to be painfully sweet all the way through. Her tolerance for sweets has only marginally diminished with age, enough to allow fruit into her desserts where before there was only room for cream and chocolate.</p><!– –><!– –><p>What she ended up with was something that nods to places that she’s worked, where she went to school, and where she grew up. This version adds another dimension because she has to adapt the recipe now that she lives in London. The bottom layer was originally a graham cracker dacquoise and is now a <b>digestive biscuit macaron</b>. The middle layer is a mango cake but mangoes in the Philippines are much sweeter than the western counterpart, so she reduces and sweetens the mango purée to amplify the flavour. The cream was a result of her time on the pastry section working for a Spanish chef. This dish truly is a sum of many life experiences and a real project for KC. The result is this amazing, reimagined dessert!</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]