TH25877U - Mango Cake with Sweet Fish Sauce - Google Patents

Abstract

Mango Cake with Sweet Fish Sauce is made from cake flour, sugar, salt, butter, eggs, baking powder, evaporated milk, lime juice, mango pulp, coconut sugar, fish sauce, water, dried shrimp, shrimp paste, sliced shallots, sliced red chili, and gelatin powder. It goes through the following process: Beat eggs with sugar and combine with cake flour, baking powder, salt, evaporated milk, lime juice, water, and mango pulp in that order. Pour into a mold and bake at 180 degrees Celsius for 30 minutes. Prepare the sweet fish sauce mixture by mixing water with gelatin powder. Boil fish sauce with coconut sugar, sliced red chili, ground dried shrimp, and sliced shallots. Mix well. When the sweet fish sauce is warm, pour it over the cake. Decorate the cake with mango pulp and refrigerate at 2-5 degrees Celsius.

Claims (2)

1. The recipe for Mango Cake with Sweet Fish Sauce includes the following proportions: Cake flour 34% by weight, granulated sugar 3% by weight, salt 1% by weight, butter 5% by weight, eggs 10% by weight, baking powder 0.5% by weight, evaporated milk 10% by weight, lime juice 0.5% by weight, mango pulp 20% by weight, palm sugar 2% by weight, fish sauce 10% by weight, water 0.5% by weight, ground dried shrimp 0.5% by weight, shrimp paste 0.5% by weight, chopped shallots 1% by weight, chopped red chili 1% by weight, and gelatin powder 0.5% by weight. 2. The production process for the Mango Cake with Sweet Fish Sauce, as per claim 1, involves the following steps: a. Beat the eggs in a mixer at the highest speed. Gradually add the granulated sugar, one tablespoon at a time, beating the eggs and sugar until thick and fluffy. b. Sift the cake flour, baking powder, and salt together. Divide into three portions and add to the egg mixture one portion at a time until all the flour is incorporated. Beat at low speed, gently mixing the flour into the egg mixture. c. Gradually add the butter and evaporated milk. Mix the lemon juice and water together and pour into the mixture last. Gently stir until combined, ensuring the mango mixture remains thick and not too runny. Pour into a 5-inch pan lined with parchment paper. (No need to grease) Bake in a preheated oven at 180°C for 30 minutes, or until the cake is cooked through. Let cool and remove from the mold. D. Mix water with gelatin powder, stir until dissolved, and let stand for 10 minutes. E. Boil fish sauce over high heat to remove the fishy smell, for 5-10 seconds. F. Turn off the heat before adding coconut sugar, gelatin, and shrimp paste. Turn on low heat and stir until dissolved. G. Simmer over low heat until the coconut sugar dissolves and the sauce begins to thicken. H. Add chopped red chili, dried shrimp, and chopped shallots to the sweet fish sauce. Mix well before turning off the heat and letting it cool. I. Pour the sweet fish sauce over the cake. J. Decorate the cake with mango slices shaped like turtles. K. Refrigerate at 2-5°C.