Next, spread a thin layer of buttercream over the
Spread syrup over theĮntire top of the cake layer. The bottom layer is one of the sponge cakes. The layers were well-defined, and the tropical flavors were complementary but subtle. The actual order of the assembly will be listed in the instructions. This method also enabled me to assure evenness in the slices. I found it useful to cut slices a bit thicker than the 3mm needed, and to then pare them down to the proper thickness. The cooled mass of jelly should be enough for about four or five layers, but you only need to get two good ones. The mango jelly must be cut down to size as well. If the cake layers are more than 3mm thick, I recommend carefully paring them down. It is key to get all of the elements in thin layers. The assembly of the cake is a bit convoluted (I drew myself a diagram). The thick consistency prevents dripping and helps it set quickly, but it needs to be spread to the edges of the cake. The ganache should be thick but spreadable for working with. It is made by pouring simmering heavy whipping cream over white chocolate chips and stirring until incorporated. The last (and simplest) element is the white chocolate ganache. The juices can be attained from scooping out the interior of the fruit into a sieve and pressing the pulp through. The main addition is the juice and pulp of at least three passion fruit. Like any good buttercream, one has to cream together softened butter and confectioner's sugar. The passion fruit buttercream was fairly basic. I would recommend making the syrup very shortly before assembly to prevent the need to cool it. I used a slightly under-ripe mango, so not that much mango flavor was imparted in the syrup I remedied this by pureeing the mixture and sieving it to achieve my syrup. In order to make the syrup, I simmered small mango chunks in sugar water for nearly an hour.
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