Mango Coconut Cake and Pistachio Cake in a Chocolate Cup! | Amazing Cake

Today, I made a delicious and creative cake. The coffee packaging carrier looks like real coffee, but. Inside is a delicious mango cake and pistachio cake. Of course, you can eat the whole cup, too. The mango cake was delicious and the pistachio cake was so delicious that I made both. If you make the sponge cake in advance, it will be easier to make.

✤ Ingredients

● Finished size ( 260ml paper cup, 6 pieces)

● Chocolate Cup

350g compound chocolate

● Fluffy Coconut Sponge Cake

( mold size : 15cm )

35g coconut milk

30 g coconut oil

3 yolk

25g sugar

a pinch of salt

80g cake flour

15 g coconut powder

3 egg whites

60 g sugar

● Sweet Mango Mousse Cream

200g mango puree

60g Passion Fruit Puree

15 g sugar

7g powdered gelatin

35g water ( 1 Tbsp + 1 tsp )

140g heavy cream (60% whipped)

● Coconut Syrup

50g coconut milk

20 g sugar

● Fluffy Pistachio Sponge Cake

( mold size : 15cm )

20 g pistachio paste

15 g milk

15 g vegetable oil

3ml vanilla extract

3 yolk

25g sugar

a pinch of salt

60g cake flour

15 g almond powder

3 egg whites

60 g sugar

● Pistachio Mousse Cream

85g milk

55g heavy cream

10 g pistachios

1 yolk

25 g sugar

5g powdered gelatin

25 g water

85g white chocolate

40 g pistachio paste

140g heavy cream (60% whipped)

● Cherry syrup

30ml water

15 g sugar


✤ Recipe

1. First, I will make a coconut sponge cake. Coconut sponge cake goes very well with mango. Soak the coconut mixture in hot water. Whip until ivory color. Coconut mixture : 50C/122F Make a firm yet soft meringue. Divide the sugar into three portions, whip on low speed for 2-3 minutes. Divide the meringue, 33 minutes at 160C. ( 320F).

2. Make coconut syrup. Coconut milk is warm, cut the cake into 1.5cm thick. I’ll make a chocolate cup. We use compounded chocolate, using temperature: 40~45C. Drop extra chocolate. Two coats of chocolate. When the first chocolate hardens, work again. I used about 50g of chocolate per cup. 1 hour in the refrigerator.

3. Make mango mousse, boil lightly. Cut according to the inner size of the cup, apply coconut syrup. 3-4 hours in the refrigerator.

4. I’m going to make a pistachio sponge cake. Make the pistachio mixture, soak in hot water. Whip until ivory color. Using temperature: 50C / 122F. Divide the meringue and add it. If you want pretty colors You can also add a small amount of food coloring to the meringue, 33 minutes in 160C oven. Pistachio Mousse, leave it on for 30 minutes. Meanwhile, the cake came out.

5. Let’s finish the pistachio mousse, pour about 1/2. Back to the pot… At this point, add gelatin, drizzle with cherry syrup that goes well with the pistachios, 3-4 hours in the refrigerator.

6. Press the edge of the bottom of the cup. If you press anywhere else, the chocolate cup will break. Sprinkle lightly with coconut. Disguise yourself like coffee.