Happy New Year guys! I hope y’all celebrated in style with nice company and bubbles. After yesterdays look back on 2015 I am happy to share another forecast for 2016 along with a recipe with you.

So what can you expect on Schabakery in 2016?

• More Lunchboxes on my Instagram #lunchboxes2016
• Extension of the To-Bake-List
• A Blogroll and a Booklist
• Some German posts
• At least one post per month
• A little review of events, fairs and trips

…and of course more Schabakery 🙂 Is there a better way to start than with a decadent New Year’s cake with white chocolate, Mango and Champagne?! Hell no! So let’s do this!

For the cake:

• 4 eggs
• 4 tbsp hot water
• 1 tsp vanilla sugar
• 200 g sugar
• 100 g flour
• 100 g starch

 

Preheat the oven to 180° C with fan and line a 20cm round tin. Separate the eggs, beat the egg whites with the vanilla sugar until fluffy and stiff on medium speed. Next beat the egg yolks with the water and gradually add the sugar until combined to a thick, fluffy mass. Sift flour and starch the egg mass. Stir with a spoon by hand, adding 1 or 2 tbsp of the egg white if too dry. Last fold in the rest of the egg white and scoop into the lined tin. Transfer to the hot oven and bake for 35 minutes until a skewer comes out clean. Remove from the oven and let cool on a wire rack.

For the mango filling:

• 200 g ripe mango flesh
• 2 tbsp preserving sugar 2:1
• 2 leaves of gelatine

Soak the gelatine leaves in cold water for 5 minutes. Puree the Mango, place in a pan together with the preserving sugar and bring to boil. Remove from the stove, drain the gelatine, add to the mango and stir until it is dissolved. Place in the fridge for 1 hour before filling the cake.

For the white chocoalate frosting:

• 600 g cream
• 1tsp vanilla sugar
• 2 packs cream stiffener
• 250 g white chocolate, melted

Beat the cream with vanilla sugar and stiffener until stiff. Then carefully fold in the melted white chocolate. Make sure the cream is not too cold, otherwise the white chocolate will resembe in crumbles (which doesn’t influence the taste but looks a little strange).

For the Champagne jelly:

• 200 g Champagne (I used Moet)
• 2 leaves of gelatine

Soak the gelatine leaves in cold water for 5 minutes. Drain the leaves and dissolve the gelatine in a pan over medium heat. Remove from heat and add a little Champagne, stirring well with a whisk, then gradually add the rest and stir to combine. Place in the fridge for about 1 hour to set.

The assembly:

Cut the cake in 3 tiers if possible, 2 will also do if your cake is not risen enough. Pipe a ring of chocolate cream on the outer rim of the first tier to prevent the mango filling from squishing out. Spread the mango filling in the middle and top off with some cream before layering on the next tier. Fill the layer with cream and top with the last tier of cake. Decorate the top and the sides with the rest of the cream, but leave a bit aside to pipe some rim on the outer edge. Check if the Champagne jelly has set already and scatter the jelly over the top of the cake. For an even surface you can let the jelly set on top of the cake but make sure it is not completely liquid when you put it on top, cause the alcohol might melt the cream. The white chocolate and the mango give a nice sweetness along with the herb jelly makes the perfect combination.

And before you ask, the wonderful fork with my blog name on the picture was a special christmas gift from wonderful Löffelschmied, who embosses silverware on request and has a great range of planter labels made of flattened spoons.