Mango Cake

Ingredients Mango Sponge Cake (2 pans, 22–24 cm / 8–9 inches)

• 6 eggs(L)
• 1 cup (200 g) sugar
• ⅔ cup (160 ml) mango puree
• ⅓ cup (80 ml) vegetable oil (neutral flavor)
• 1 ½ cups (200 g) flour
• ⅓ cup (40 g) cornstarch
• 3 tsp baking powder
• Pinch of salt

Mango Puree (for filling and sponge cake)

• 14 oz (400 g) frozen mango
• 2–4 tbsp water (if needed)
• 2 tsp lemon juice

Soaking Syrup

• 1 cup (240 ml) water
• 1 tbsp lemon juice

Ricotta Mango Cream (Filling)

• 2 cups (450 g) ricotta cheese
• 1 cup (120 g) powdered sugar
• 1 ½ tsp lemon juice
• ⅔ cup (150 ml) mango puree
• 1 ¼ cups (300 ml) heavy cream (33–35%)

Swiss Meringue Buttercream (for Coating and Decoration) (ncreased quantity with reduced sugar)

• 6 egg whites(180 g)
• 1 ¾ cups (350 g) sugar (reduced from 390 g)
• 1 ½ cups (340 g) butter (softened)
• 1 ½ tsp vanilla extract
• Pinch of salt

Instructions

Mango Sponge Cake

• 1. Preheat the oven to 325°F (160–170°C). Grease and line two 8–9 inch (22–24 cm) cake pans with parchment paper.
• 2. Beat eggs, sugar, and salt until pale and fluffy (4–5 minutes).
• 3. Add 160 ml mango puree and oil, mix gently.
• 4. Sift in flour, cornstarch, and baking powder, and fold carefully.
• 5. Divide the batter evenly between the two cake pans and bake for 30–35 minutes Check doneness with a toothpick.
• 6. Let cool, then cut each cake into two layers(total of 4 layers).

• Soaking Syrup Mix 1 cup water with 1 tbsp lemon juice.

Ricotta Mango Cream (Filling)

• 1. Blend ricotta until smooth.
• 2. Add powdered sugar, lemon juice, and 150 ml mango puree, mix well.
• 3. Whip the heavy cream until soft peaks form, then fold into the ricotta mixture.

Swiss Meringue Buttercream (for Coating and Decoration)

• 1. Combine egg whites, sugar, and salt in a heatproof bowl.
• 2. Place over a double boiler and heat, stirring constantly, until the sugar dissolves (about 150°F / 65°C). 3. Remove from heat and beat on high speed until stiff peaks form (5–7 minutes).
• 4. Add vanilla extract, then gradually mix in softened butter, beating until smooth.

Assembly.

• 1. Place the first cake layer on a plate and soak with the lemon syrup.
• 2. Spread a layer of ricotta mango cream, then pipe mango puree using a piping bag.
• 3. Repeat for all layers.
• 4. Cover the entire cake with Swiss meringue buttercream.
• 5. Use a piping bag to add small decorative details.
• 6. Garnish with fresh flowers. Refrigerate for 4–6 hours before serving.