Morrixe Zemog

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Recipe of Smell of Lemon and Mango Cake

Smell of Lemon and Mango Cake

30 mins
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Sweet sigh lemon and mango cake with mango caviar. Delicious.
Learn more about Morrixe Zemog


6 portions
  • 120 grams flour, sifted
  • 6 eggs
  • 135 grams sugar
  • 150 grams sugar
  • 100 milliliters Water
  • 2 lemon zest
  • 50 milliliters Orange liqueur
  • 150 grams mango, in slices
  • 400 grams cream cheese
  • 100 milliliters lemon juice
  • 150 grams butter
  • 90 grams vegetable shortening
  • 100 grams powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 grams alginate, or algin
  • 6.5 grams calcium chloride
  • 500 milliliters Water
  • 250 grams mango pulp
  • 1 mango


For the sponge cake: put the eggs with sugar and a tablespoon of vanilla or lemon zest in a blender at maximum speed, wait for the volume to increase. Stop the blender and add sifted flour in three stages until incorporated, eye: just mix, do not beat. To empty in mold of 25 centimeters previously greased and floured, to take to the furnace by 25 minutes to 180 ° C. Allow to cool and unmold. Reserve.
For the lemon syrup: put the water together with the sugar in a saucepan and bring to a boil, after 2 minutes after boiling, add the lemon zest and leave until the syrup forms approximately 2 minutes more. Remove from heat and add the orange liqueur. Let cool and already cold add mango supremas. Reserve.
For the vanilla bitumen: in a blender add the butter and vegetable shortening, then add the cream cheese, vanilla or lemon zest, let mix for 3 minutes approximately and add the icing sugar, finally add the milk if the mixture lack texture if we do not add anything. Stir approximately 10 minutes and reserve.
For the false caviar of mango: grind the pulp together with the alginate to eliminate lumps, let stand. Then in 500 milliliters of mineral water dilute the calcium chloride (grind in a blender). With a syringe without a needle, fill with the pulp mixture and drop drops on the calcium chloride mixture, after 30 seconds take out of the water and rinse them with purified water, reserve.
For the assembly: cut the cake in three parts, wet with the lemon syrup, put vanilla and supreme mango bitumen. Cover with the other part of sponge cake and repeat the procedure, until finished. Then cover all the cake with the bitumen. Finally decorate with the fake mango caviar and the whole piece of mango.


Present in a 27 cm cake base and cut out its ends as shown in the picture, if you prefer, use fondant glue and edible gold powders to give a better presentation.


If you prefer the cake with a higher alcohol content, let the syrup cool down and when it's cold add the orange liqueur, so the alcohol will not evaporate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Goosther Corado
19/03/2014 13:04:37
stamuy bn muy buena
Morrixe Zemog
07/05/2013 14:08:30
esta super esta receta mega genial

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