MANGO MASCARPONE CAKE
Mango mascarpone cake is a light, airy and super moist cake with a very flavourful vanilla cardamom sponge and a very fluffy and balanced out mascarpone whipped cream frosting. The cake is slathered with a layer of mango puree in between and is topped with fresh mangoes on the top making it a perfectly balanced cake. The recipe is a classic and is super easy to follow. The slight sweetness of the frosting goes hand in hand with the sweet mango puree, fresh mangoes and the very airy sponge. This cake makes up for an elegant looking birthday cake, perfect dessert and if you’re craving for something sweet in the middle of the night!
Eggs 4 nos
Alphonso mango puree 50 g
FOR SUGAR SYRUP:
Sugar 37.5 g
Water 112.5 g
Grease two 6 inch cake mould and line with parchment paper.
Beat eggs and sugar till the mixture reaches “ribbon stage”.
Preheat oven to 200 deg C.
Add vanilla extract and cardamom powder at this stage.
Sieve ⅓ of maida and baking powder mixture into the batter and fold.
Repeat the above step two more times.
Gently fold in the oil.
Pour the batter equally and bake at 200 deg C for 25 mins.
Cut off the top layer of both your cakes.
Keep your first layer on a stand or a plate.
Drizzle sugar syrup onto the cake tops and let the syrup soak into the sponge.
Spread some mango puree on top of the frosting and place the second layer.
Scoop some frosting onto the first layer using a spatula and spread using a knife.
Repeat step 3 and 4.
Even out the edges and decorate the cake by slicing some fresh mangoes and arranging them on top.
Add mint leaves on top to add some colour and freshness to the cake.
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