Mango cake
Description
The bake comes together simply and quickly. I want to warn you: if you make the mango cake using this recipe with the photos, it turns out very sweet. Some people may even find it too sweet, so if you are not a total sweet tooth, halve the amount of sugar you add. Otherwise, the mango cake turns out really delicious thanks to the delicate whipped cream and fruit jam. Both children and adults enjoy it with gusto. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Let’s start by making the cream. For the cream, combine melted white chocolate (you can even melt it in the microwave) with condensed milk. Add cream cheese to the same mixture and mix well.
- 2
Step 2
Task number two: make a sponge cake. Beat the eggs with sugar using a mixer for about 10 minutes. When the mixture has increased in volume by roughly three times, add the flour and starch. Spoon the mixture into a baking tin and bake for 30 minutes at 190 degrees.
- 3
Step 3
Now we make the jam. Dissolve the gelatin in a glass of cold water. In 100 ml, melt a glass of sugar—that is, prepare a sugar syrup. Then add the bloomed gelatin and the fruit, diced into small cubes, to the syrup. Simmer for about 15 minutes until it reaches the desired consistency, then remove from the heat and let cool.
- 4
Step 4
Cut the sponge cake into layers. Spread each layer with buttercream, stack them on top of each other to form the cake. Pour the fruit mixture over the top.
- 5
Step 5
Place the cake in the refrigerator for 5–6 hours, then serve.