This Mango Bravo Cake recipe ala Contis is a tower cake made from layers of meringue, chiffon, chocolate mousse, crushed cashew nuts and fresh ripe mango cubes, covered with Whipping cream and drizzled with columns of chocolate syrup. The most celebrated cake of Contis Bake Shop. If you enjoy baking, check this item off your baking bucket list. But if you love to eat more than the laborious baking, simply go to the nearby Contis bake shop and get one (Lol).
Before you start baking this cake, it is best to make ahead your chiffon cake first, see recipe here. Then, make the Mango Bravo the next day.
Mango Bravo Cake (Recipe ala Contis)
- 2 x (9-inch) Chiffon cake – (pre-made)
- 2 pack Chocolate mousse powder + 2 cups milk -store bought (or see recipe below)
- For Meringue:
- 8 egg whites (normal temperature)
- 1 teaspoon cream of tartar
- 2 tsp. cornflour or cornstarch
- 1 teaspoon vanilla extract (optional)
- 1 ½ cup caster sugar (or granulated sugar)
- For Icing:
- 3 x 280ml Whipping Cream
- 10 tbsp. icing sugar (confectioner’s sugar)
- ½ cup cream cheese, softened or spreadable consistency (optional)
- For Garnish:
- 2 Ripe mangoes (or more), ½ chopped & 1 ½ cut into cubes
- ½ cup crushed cashew nuts
- Melted Chocolate, for drizzling (1 cup chocolate chips + 1 tsp oil, melted in double boiler)
- Preheat the oven to 150°C/300°F.
- Prepare 2 baking trays lined with parchment paper. Use a pen and trace (2) 9-inch round pan on the parchment paper, this 2 round circle will be your base pattern for meringue in step three. Flip the parchment paper over.
- Combine egg whites and cream of tartar in a mixing bowl. Beat until soft peaks appear. Beat the mixture until firm peaks form and it turns glossy and thick, then gradually add sugar. To prevent the egg whites from deflating, carefully fold in the cornstarch and optional vanilla without overmixing.
- Prepare a piping bag with a big round tip and add the Meringue. Pipe it around the 2 round marks and fill all the round space with meringue. Bake for 45 to 50 minutes depending on the thickness. Once cooked, turn off the oven and slightly open the door. Leave it inside to cool down completely. This will prevent the meringue from cracking.
- Follow the instructions on the chocolate mousse’s container and prepare it. Set aside and chill in the refrigerator.
- For the Icing: Transfer the cold whipping cream into a mixing bowl and add the icing sugar. Whip the cream with a hand mixer until firm peaks form, then fold in the cream cheese. Whip continuously until cream cheese is thoroughly combined. (be careful not to over-beat, otherwise it will become lumpy). hen chill in the refrigerator for 10 minutes.
- Transfer the premade chiffon cake on a cake board. Spread chocolate mousse on top evenly and sprinkle with chopped cashew nuts.
- For the 2nd layer, place 1 meringue on top of the 1st layer. Scoop a good amount of icing and spread it evenly on top of the meringue. Sprinkle some chopped mangoes & chopped and cashew nuts on top.
- For the 3rd layer, use the 2nd meringue and and scoop a good chocolate mousse and spread it evenly and sprinkle some chopped cashew.
- For the 4th layer, use the 2nd cake. Spread icing on top evenly.
- Spread the icing around the cake but leave some icing for piping. Transfer icing into a piping bag with a star or rose tip. Pipe around the top of the cake for decoration.
- Garnish cake with fresh mango cubes on top. Then pour the melted chocolate or just use chocolate syrup. Pour it from top to bottom to form columns on the side.
- Chill or Freeze the cake for at least 1-2 hours to chill before serving. Enjoy
For Easy Chocolate Mousse
- 1 can of full fat coconut milk.
- 1 can of coconut cream unsweetened
- 1/4 cup good quality Dutch cocoa powder
- 1/2 teaspoon vanilla extract
- Drizzle of maple syrup, or sugar to sweeten
Whip all ingredients together. Pour into ramekins and chill in the fridge for at least 4 hours.