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moist mango cake

Moist Mango Cake

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Servings: 12 people
Ingredients Method

Ingredients
  

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

Method
 

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).
    3. 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.

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