BTS Jimin CHIMMY Mango Cake Recipe

Name: BTS Jimin CHIMMY Mango Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 6
Cuisine: Korean
Ingredients: 155g Egg; 90g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; 100g Cake flour; 200g Mango; 40g Sugar; 5g Lemon juice; 300g Unsalted butter; 250g Powdered sugar; 80g Whipping cream; 5g Vanilla extract; 7g Black cocoa Powder; Food coloring (yellow, orange); Mango

Cooking TreePublished: 2023-02-17 Updated: 2023-02-1301.3K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for BTS Jimin CHIMMY Mango Cake.

I made a cute and lovely Chimi-shaped mango cake~
It contains mango buttercream with mango puree and raw mango, so it has a lot of mango flavor and is delicious~^^

In hot weather, buttercream is better than fresh cream because it retains its shape and melts less. Buttercream needs to be whipped enough until it becomes white and rich, so that it becomes a delicious cream without feeling greasy.

Among the BT21 characters, I thought it would look good if I made a cake in the shape of Chimi, which is a round shape.
Because Chimi is yellow, I immediately thought of mango, so I made a mango cake~

You can squeeze the cream all the way to the side of the cake, but I wanted to make Chimi’s face stand out, so I finished it neatly~~

The cut section of raw mango is also delicious and pretty~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

BTS Jimin CHIMMY Mango Cake

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Rating: 5.0/5
( 90 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

90g Sugar

10g Honey

2g Vanilla extract

30g Unsalted butter

45g Milk

100g Cake flour

200g Mango

40g Sugar

5g Lemon juice

300g Unsalted butter

250g Powdered sugar

80g Whipping cream

5g Vanilla extract

7g Black cocoa Powder

Food coloring (yellow, orange)

Mango

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.

Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.

Bake for 35 minutes in an oven preheated to 170 degrees for 20 minutes, cool, cut off the top and cut into 3 pieces.

Lay 3 sheets on top of each other and cut the sheets according to Chimi's face.

Put the mango and sugar in a pot and bring to a boil while stirring, then add lemon juice and mix to finish.

Sift the mango puree through a sieve and cool in the refrigerator.

Soften unsalted butter, add sugar powder, mix, add fresh cream and vanilla extract, and whip well for at least 5 minutes until thickened.

Put the cream in two bowls, add mango puree and a little yellow and orange food coloring to the remaining cream and mix.

Sift black cocoa powder into the cream and mix.

Put 1 sheet on the wheel, apply white cream, put the cut mango, apply white cream, and put the other sheet on top.

Apply mango cream and place the last sheet, then apply mango cream smoothly on the top and sides.

Squeeze the face line with black cream, squeeze the white cream and yellow cream in the remaining space, and finish with the expression drawn with chocolate.

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