Mango Cake

Level of Difficulty: Medium

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Process

Base

  • 5 eggs
  • 3/4 cups of sugar
  • 3/4 cups of flour
  • 1/4 cup of potato starch

Separate the yolks and the whites. Beat the eggs whites until stiff and then add sugar spoon by spoon still mixing.

Next, add the egg yolks one by one mixing continually.

Add the flour and starch and mix everything with a wooden spoon.

Pour it into a 9 in (23 cm) spring form.

Bake at 335 F (160-170 C) for 35-40 min.

Take it out of the oven, and drop the cake in the pan on the floor from 12 in (30 cm) height.

Set aside to cool.

Transfer the cooled base into a larger spring form and sprinkle a little bit of water on it to add moisture.

Filling

  • 21 oz (600 g) of mango pulp
  • 3.5 oz (100 g) of plain yogurt
  • 2 Tbsp of lemon juice
  • 0.7 oz (20 g) of gelatin
  • 10 fl oz (300 ml) of whipping cream
  • 1 Tbsp of powdered sugar
  • *Optional- 1 chopped mango

Place the gelatin in a bowl and add enough cold water just to cover it. Set it aside for 10 min.

Boil the mango pulp with lemon juice. Take it off the stove and add the gelatin. Mix it well. Set aside to cool.

Add the yogurt, whipping cream, powdered sugar, and mango it used. Mix it.

Pour the mango mixture over top the base. Put into the fridge until it sets.

Glaze

  • 4.5 oz (130 g) of mango pulp
  • 1.5 tsp of gelatin

Place the gelatin in a bowl and add enough cold water just to cover it. Set it aside for 10 min.

Heat the pulp until it almost boils. Take it off the stove and add the gelatin. Mix it.

Pour it over the cake. Put into fridge over night.

Thoughts

I made this cake for my birthday this year, and it turned out just as I expected- DELICIOUS! It was so fluffy and light. The mango flavor was very prominent. The base, I wish, was a little more moist, but overall the cake was a delight.

It is a great cake for fall as it is orange, yet it is not pumpkin. It was a fantastic treat for me as I came back home after work and could enjoy this. I highly recommend trying it out if you have a fall celebration.

It is best to prepare the base a day before making the filling, so that it cools completely and has time to absorb the moisture. It is a cake that is much easier to prepare than it may seem.

Enjoy!

Other fall recopies

Pumpkin Cheesecake: https://thesweetworldsite.wordpress.com/2019/09/26/pumpkin-cheesecake/

Apple Cakehttps://thesweetworldsite.wordpress.com/2018/11/08/polish-apple-cake-szarlotka/

Pumpkin Bread: https://thesweetworldsite.wordpress.com/2018/10/22/pumpkin-bread/

Apple Cobbler: https://thesweetworldsite.wordpress.com/2018/09/24/apple-cobbler/

Pumpkin Cake: https://thesweetworldsite.wordpress.com/2017/11/26/pumpkin-cake/

6 Comments Add yours

  1. Oh my! I need to try this!

    Like

  2. Mmmmm…you delight with not one layer, but three. You know the clichรฉ, “good things come in three?” It definitely applies here. It was your birthday, yet you’ve given us the gift.

    The instruction to drop the cake pan on the floor made me laugh. No offense, but I had to read that one three times. Clumsy? No, I was just following the recipe.

    The cake looks so bright and vibrant. I only can image how it tastes!

    Liked by 1 person

    1. Thank you for your sweet comment, as always. The dropping part is quite funny, but that’s what the original recipe instructed me to do, so I did haha. This cake was absolutely fantastic!

      Liked by 1 person

  3. Zayra says:

    Hi! This looks delicious! I absolutely love your posts ๐Ÿ™‚

    Liked by 1 person

    1. Thank you! I am happy you enjoy them. I will be posting a recipe for a pumpkin coffee cake tonight ๐Ÿ™‚

      Like

      1. Zayra says:

        Whhhhhat!!!! I can’t wait. ๐Ÿ˜

        Liked by 1 person

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