Mango Piña Fiesta

When I lived and baked in Ecuador (a whole head of hair ago) I would devour mangoes fresh from the tree on a daily basis. To this day I can't think of a more tantalizing tropical fruit than the magnificent mango.

In this cake I begin with a tender white velvet cake, buttery soft and gently perfumed with vanilla bean. Then I top it with a pineapple conserve (SO good), and finally a sublime mango mousse that evokes fantasies of equatorial bliss.

A marbled mirror glaze and hand-made chocolate decor finish off this treasure in dazzling fashion. 

*VERY LIMITED AVAILABILITY*

Decoration may vary slightly from photo.

9" cake, Serves 12-14

Contains: wheat, eggs, dairy

Needs refrigeration until ~1 hour before service