Ladies and gentleman, my LOST finale cake. Yes I did it. I'm nerdy and geeky. I couldn't resist doing something special for the finale of this show that's been keeping me breathless for days, weeks, months and years.
This cake though, is dedicated to my friend Dani. He's a big fan of Lost, so much so that he's organized a big event in his town in Spain, so that people can watch the show simultaneously with the west coast. In the craziness of organizing this, he asked me if I was gonna make a Lost cake. I said I wanted to make something but I wasn't sure what. He said 'well, think about the show and which flavors it makes you think about and make a cake with those flavors'. So I thought mangoes and coconut, and this cake was born.
The end result is a mango panna cotta, sandwiched between two layers of sponge cake. To make it even better, the sponge cake is soaked in coconut milk and topped with toasted coconut. And of course, I had to make something that reminded the famous Dharma Initiative logo. So I cut an eight sides poligon and left the center of the top empty.
Can you see the mango bits in the panna cotta? It's soft and creamy and you can taste that delicious mango. And the toasted coconut gives you a crunch while you're biting into that fluffly sponge cake. Are you drooling yet? Yes yes! I'm gonna give you the recipe.
Printable recipe
For the sponge cake:
6 eggs separated
150 g sugar
150 g flour
Preheat your oven to 350 F
Separate yolks and whites. Beat the yolks with the sugar until you get a creamy mixture that forms ribbons. In a separate bowl, beat the egg whites until stiff. Incorporate the whites to the yolks very slowly trying not to deflate them. Fold from bottom to top with a spatula. Make sure your flour is sifted and incorporate it slowly folding until combined. Grease and flour two 8x8 inch pans and bake your sponge cake for about 20 min or until golden. Let the cakes cool.
For the panna cotta
1 medium mango, very ripe
2 cups heavy cream
1/4 cup sugar
2 envelopes of gelatin powder
In a food processor or blender, turn the mango into puree. Dissolve the gelatin in the recommended amount of water. Set aside. In a pot, heat the heavy cream with the sugar until 'cooked' but don't let it boil. When it's about to boil, take it out from the heat and mix it with the mango. Add the gelatin and mix well. Let it cool for a bit before assembling the cake.
To cut the cake in an eight sided polygon you'll need to freeze it. Otherwise, the panna cotta will collapse when you try to carve it.
To assemble and cut the cake
Line an 8x8 inch pan with parchment paper or aluminum foil. Place one of the sponges at the bottom and pour the panna cotta on top of it. Put in the freezer for about 2 hr or until almost frozen. Cover the panna cotta with the other layer of sponge cake and let the whole cake sit overnight in the freezer. Remove the cake from the freezer and cut the three layers to whatever shape you'd like. Toast some coconut by placing it in a clean pan and heating it at high heat while moving it constantly. In the meantime the sponge will soften. Brush the top sponge with coconut milk. This will give it a nice look and make it sticky. Spread the coconut on top of the cake. If you want an empty space in the middle, just place a glass or mug on top of it.
Chill until it's time for you to devour. Hopefully this cake makes the end of Lost a little less bitter for you.
Chill until it's time for you to devour. Hopefully this cake makes the end of Lost a little less bitter for you.
Posts
