Easy Mango Cake Recipe
- YBLOKonline
- Oct 27, 2017
- 2 min read
INGREDIENTS:
1 sponge cake
3 cups ripe mango, cubed (about 1 cm in size)
300 ml heavy cream or whipping cream
2 cups all- purpose cream
1 cup powdered sugar
2 tbsp gelatin powder, dissolved in ⅓ cup cold water
2 tbsp sugar
½ cup water
HOW TO MAKE:
Make a mango puree by combining 2 cups of the ripe mango, ½ cup water, and 2 tbsp sugar in a blender.
Blend for a minute or until puree consistency is reached and make sure all lumps are gone.
Warm the dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil.
Add the gelatin and powdered sugar to the puree and mix well.
Using a hand or stand mixer, whip the all- purpose cream for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form.
Using a spatula, slowly fold the puree mixture onto the cream until well incorporated.
Divide the sponge cake into 2 layers.
Using a spring form or a cake ring that is wider than the cake, leaving 1-2 cm space between the edges of the cake to the ring, place the first layer on the middle.
Scatter the remaining mango cubes on top of the cake.
Pour the cream mixture until the mango cubes are covered.
Place the next layer of cake on top.
Pour the remaining cream covering the cake completely.
Chill the Mango cake in the ref for at least 1 hour or until it has set completely.
Run a warm knife at the sides to separate the cake from the ring easier.
Design as desired and serve while cold. Enjoy!
IMAGE: foxyfolksy.com
