Hopefully everyone has been enjoying their summer during our new normal. And more importantly, I hope everyone has been staying safe and healthy!
One of my best friends asked me to make a cake for his fiancee’s birthday. Of course, I said yes! They were truly made for each other and I am so happy they found each other.
After some discussion of flavors that she likes, we decided on white velvet cake with a mango curd filling and vanilla buttercream.
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1 Cup Mango Puree
1/2 Cup Sugar
2 Tablespoons Lemon juice
2 Large Eggs (Whole Eggs)
2 Egg Yolks
115 Grams Unsalted Butter, Cubed and Cold
Whisk together the mango puree, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
Add the cold butter 3 – 4 pieces at a time, stirring until each addition is melted and incorporated.
Turn the heat to low and continue stirring and cooking the mixture for 2 to 3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. You can test by drawing a line through the curd on the back of a spoon and if the line stays and doesn’t drip, it is ready.
Pour into a sterilized canning jar and store in the fridge.
Recipe Courtesy of Sugar Salt Magic Blog