Recipe for Mia's Sistie cakes 💛

The other day, Mia from Den Store Bagedyst made the most beautiful cakes for Sistie. Here you can read the recipe for the fine cakes.

Mango mousse cakes

Mango mousse

  • 3 sheets of house air
  • 2 dl cream
  • 300 g of mango
  • Juice from 1 lime (20 gr)
  • 60 grams of sugar
  • 1 pinch of vanilla powder

    Soak the houseplant in cold water. Blend mango, lime juice and sugar to a fine puree. Melt the cottage cheese in a pan with about 1/3 of the mango puree, when it is completely melted, add the rest of the mango puree a little at a time while stirring. Whip the cream until light and fluffy and fold it in with the husblas-mango mixture. Pour the mousse into the silicone mold or mold you are using. Put the mousse in the freezer until it is completely frozen and can come out of the mold, and ready to glaze.

    Lightly spiced cocoa shortcrust pastry

    • 120 g wheat flour
    • 20 g of cocoa
    • 60 g icing sugar
    • 70 g soft butter
    • 1 egg yolks
    • 0.5 tsp ground cinnamon
    • 1 pinch crushed cloves

    Mix all the ingredients together briefly, it does not have to be kneaded, it can be done either in a mixer, mini choppers or with your hands. Refrigerate the shortcrust pastry for approx. 30 min. before it is rolled out thinly and cut out into the desired size. Put the shortcrust pastry on a baking sheet with baking paper or one with a perforated silicone mat, and bake them in the oven at 190 degrees for 10 minutes.

    Yellow glaze with vanilla

    • 6 leaves house air
    • 40 ml of water
    • 150 g of sugar
    • 150 g glucose syrup
    • 150 g white chocolate
    • 100 ml cream
    • 0.5 tsp vanilla powder
    • 1 bit of yellow paste colour

    Soak husblas in cold water for at least 5 min. Mix water, sugar and glucose syrup in a saucepan. Chop the chocolate very roughly and put it in a tall container together with vanilla powder and colouring. Bring the sugar to a boil and then add the soaked husblas, when it has melted add the cream and pour the whole mixture over the white chocolate. Give the white chocolate time to melt, then use a hand blender to blend the gauze completely smooth, making sure to have the hand blender all the way down into the glass at all times so that there are no air bubbles.

    Place film on the surface of the glass and let it cool to around 32-33 degrees before pouring over the frozen mousse.

    The glazed cakes are carefully placed on top of the cooled cocoa shortcrust pastry.


    • Dark chocolate
    • Gold paint
    • Gold flakes or edible gold leaf gold

    Temper the chocolate and spread it on a piece of plastic wrap, wait until the chocolate starts to set a little, on one part of the chocolate stick out the round pieces of chocolate with a round cutter, and on the other part of the chocolate cut thin strips with a knife . Let the chocolate set completely in a cool place. Decorate with gold paint and gold dust.

    Musk cake/microwave cake

    • 20 g flour
    • 20 grams of sugar
    • 2 teaspoons baking powder
    • 1 egg
    • Paste color

    Mix all the ingredients together, pour half the batter into a cardboard cup and bake it in the microwave for 1-1.5 minutes. then bake the other half. Take the cake out of the cup and carefully break it into pieces while it is still warm. Decorate the cakes with the small pieces

    We thank Mia for the cakes and finally tag Mia (@miaemiliepersson) and Sistie (@sistiejewelry) on Instagram if you try your hand at these fine cakes. ;-)


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