Mango Cake
With recipe 📌
This fruity and fresh mango cake with cream and yogurt is perfect for the summer months! You’ll love the creamy mango mousse on the fluffy sponge base!
INGREDIENTS
FOR THE SPONGE CAKE
50 g butter
3 medium eggs
150 g sugar
1 pinch of salt
130 g flour (type 405)
1 teaspoon baking powder
FOR THE CREAM
2 ripe mangoes (approx. 350 g flesh)
2 limes
80 g sugar
8 gelatin leaves
300 g yogurt
1 teaspoon vanilla extract
400 g whipping cream
ALSO
A few mango cubes for garnishing
PREPARATION
Step 1
Preheat oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Line the base of a 26 cm springform pan with parchment paper. Melt the butter and let it cool. Beat the eggs, sugar, and salt with the whisk attachment on a hand mixer on high speed for at least 3 minutes until frothy. Combine the flour and baking powder and stir in. Finally, stir in the cooled butter.
Step 2
Pour the Viennese mixture into the pan. Bake in the lower third for about 25 minutes. Remove the cake base directly from the pan and turn it out onto a wire rack lined with baking paper. Let cool.
Step 3
For the cream, peel the mangoes and separate the flesh from the pit. Cut into pieces, puree finely, and pass through a coarse sieve. Squeeze the limes. Add the juice and sugar to the mango puree and mix.
Step 4
Soak the gelatin in cold water according to the package instructions. Heat 4-5 tablespoons of the mango puree in a saucepan. Squeeze out the gelatin, add it, and stir until dissolved. Return it to the remaining mango puree. Set aside 5-6 tablespoons of the puree for marbling.
Step 5
Add the yogurt and vanilla extract to the large amount of mango puree and mix. Whip the cream until stiff peaks form and stir into the cream.
