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Mónica

Mónica Mateos

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Mango Cake

3 h
45 min
Not so easy
4.75
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116
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Enjoy mango with this spectacular cake made with a vanilla cake and filled with a soft and creamy mango mousse, covered with a shiny mirror that makes it even more special, prepare it and celebrate any occasion with this dessert.
Learn more about Mónica Mateos

Ingredients

12 servings
  • 1 1/2 cups of milk for the cake (buttermilk)
  • 2 spoonfuls of lemon juice for the cake (buttermilk)
  • 1 1/2 cups of Butter for the cake (340 g)
  • 1 1/2 cups of sugar for the cake (300 g)
  • 8 pieces of egg for the cake
  • 1 teaspoonful of vanilla for the cake
  • 3 1/2 cups of flour for the cake
  • 4 teaspoons of baking powder for the cake
  • 1 teaspoonful of baking soda for the cake
  • 1 teaspoonful of Salt for the cake
  • 1 Cup of sugar free whipping cream For the mousse
  • 190 grams of cream cheese For the mousse
  • 1/4 of Cup of powder sugar For the mousse
  • 1 Cup of mango puree For the mousse
  • 10 grams of unflavored gelatin hydrated and melted, for the mousse
  • 1 Cup of mango puree for the mirror
  • 1/4 of Cup of sugar for the mirror
  • 10 grams of unflavored gelatin hydrated and melted, for the mirror
  • 1 teaspoonful of vanilla for the mirror
  • 2 cups of whipped cream to cover the cake
  • to taste of mint to decorate

    Preparation

    Preheat the oven to 180°C (350 °F). Grease and flour a cake pan.
    For the buttermilk: combine the milk and the lime juice and let it sit for 10 minutes.
    For the cake: beat the butter with the sugar until it reaches a pale and light texture. Add the eggs, one by one, and mix until combined.
    Sift the flour, the baking powder, the baking soda and the salt into the mix. Add the buttermilk.
    Pour the mix into the cake pan and bake for 35 minutes until cooked.
    For the mousse: beat the heavy whipping cream with the cream cheese and the powdered sugar until it double its volume. Add the mango puree and the gelatin.
    Put the mango mousse over the cake.
    Place the second cake over the mousse. Refrigerate for 2 hours.
    For the mirror: in a sauce pan, heat the mango puree. Add the sugar, the vanilla extract and the gelatin. Let it cool.
    Cover the cake with whipped cream and decorate with the mango mirror and mint.
    Let it cool and enjoy.

    PRESENTATION

    On a cake base served with a cup of coffee.

    TIPS

    The buttermilk gives a more fluffy and soft consistency to the cake.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    910
    kcal
    46%
    Carbohydrates
    103
    g
    34%
    Proteins
    12.4
    g
    25%
    Lipids
    56.0
    g
    86%
    Fiber
    8.4
    g
    17%
    Sugar
    49.0
    g
    54%
    Cholesterol
    171
    mg
    57%
    Esha
    Rate this tip
    Ratings (4)
    Alejandra Anel
    13/04/2019 16:29:48
    Espectativa vs realidad 😫
    Juan Carlos Marquez Rodriguez
    07/03/2019 12:27:21
    excelente postre de temporada
    erika alba
    17/04/2018 20:38:43
    Muy buena receta recomendada
    Maria Isabel Garcia Jurado
    17/04/2018 13:53:01
    Como se hace el puré de mango ?? ?????

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