Hello dears, how are you all doing? So I've been back in Jakarta for about two months now, thought I'd give you a general update on how I've been faring. In a few words, it has been an awesome time! Last night a visiting French friend pointed out aptly to say that there is no recession here and everyone looks happy and positive. Though there are of course still many underlying problems in this country, the general aura of the masses is good. Therefore, returning to my birth country after 15 years abroad, I feel welcomed and optimistic. The people I've been able to meet in the industry so far have been so supportive and encouraging towards my passion, and I am pumped to finally start a career here.
Since I did my last post on the ubiquitous banana, today's cake utilizes another one of Indonesia's best fruits - MANGO! (Relax guys, it's not the durian post yet. Lol.) The mangoes in Indonesia are truly some of the best in the world! There are many different varieties such as the aromatic Harumanis, citrusy-sour Gedong and sweet Manalagi. Mangoes come in season when climate reaches its hottest and driest, so right now is the perfect time to make yourselves a mango mousse cake!
This mango cake is comprised of mango mousseline, vanilla syrup genoise, sour red fruit and hibiscus compote and crunchy almond and brown sugar layer. It is decorated with macaroons, for which you can find the recipe in my previous blog post.
Before we go to the recipe, I'd just like to remind you that you can follow me on TWITTER and FACEBOOK and INSTAGRAM to be the first to hear about new recipe posts.
Thanks guys, enjoy the mango cake!