Lemon Cake with Mango Jam | RICARDO

Name: Lemon Cake with Mango Jam | RICARDO
Ingredients: ½ tsp gelatin; 1 tbsp (15 ml) water; 3 cups (555 g) ripe mango, peeled and diced (see note); ½ cup (105 g) sugar; 1 tbsp (15 ml) lemon juice; 2 ¼ cups (340 g) unbleached all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 3 eggs, at room temperature; 1 ½ cups (315 g) sugar; 1 lemon, zest finely grated; 2 tsp (10 ml) vanilla; ½ cup (125 ml) canola oil; 1 cup (250 ml) milk; 3 rice papers, 9 inches (23 cm) in diameter, each cut into 4 pieces; ¼ tsp (1 ml) each of pink, blue, purple, orange and turquoise food colouring gel, plus more if desired; ¾ cup (170 g) unsalted butter, softened; ¾ cup (180 ml) sweetened condensed milk; 3 oz (85 g) white chocolate, melted (see note); Edible gold leaf (optional)

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Ingredients

½ tsp gelatin
1 tbsp (15 ml) water
3 cups (555 g) ripe mango, peeled and diced (see note)
½ cup (105 g) sugar
1 tbsp (15 ml) lemon juice
2 ¼ cups (340 g) unbleached all-purpose flour
2 tsp baking powder
¼ tsp salt
3 eggs, at room temperature
1 ½ cups (315 g) sugar
1 lemon, zest finely grated
2 tsp (10 ml) vanilla
½ cup (125 ml) canola oil
1 cup (250 ml) milk
3 rice papers, 9 inches (23 cm) in diameter, each cut into 4 pieces
¼ tsp (1 ml) each of pink, blue, purple, orange and turquoise food colouring gel, plus more if desired
¾ cup (170 g) unsalted butter, softened
¾ cup (180 ml) sweetened condensed milk
3 oz (85 g) white chocolate, melted (see note)
Edible gold leaf (optional)