Mango cake Recipe

Name: Mango cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Cuisine: Korean
Ingredients: 190g Egg; 130g Sugar; 13g Corn syrup; 3g Vanilla extract; 120g Cake flour; 33g Melted unsalted butter; 53g Milk; 20g Warm mango puree; 10g Sugar; 10g Corn syrup; 1g Gelatin sheet (or Powdered gelatin); 10g Whipping cream; 25g White chocolate; Whipped cream:300g whipping cream; 30g sugar; ; Sugar syrup

by Cooking Tree 2022-10-01

written by Cooking Tree 2022-10-01

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Mango cake.

I made a mango whipped cream cake topped with fragrant and sweet fresh mango~

I think it’s a pretty cake with the yellow glaze on the top as the point~^^
It was a simple cake with only mango on the basic cake sheet and fresh cream, so it was good to be able to fully enjoy the taste of mango~

The cake is simple, so I think you can decorate it in various ways~~

Creativity is booming!! Cakes with plenty of fruit are always fragrant and delicious~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango cake
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Rating: 5.0/5
( 54 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Egg
130g Sugar
13g Corn syrup
3g Vanilla extract
120g Cake flour
33g Melted unsalted butter
53g Milk
20g Warm mango puree
10g Sugar
10g Corn syrup
1g Gelatin sheet (or Powdered gelatin)
10g Whipping cream
25g White chocolate

Whipped cream:

300g whipping cream
30g sugar

Sugar syrup

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
Whip with a hand mixer until a rich ivory color is formed.
Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare.
Put the sheet on the wheel, sprinkle sugar syrup and cream, then put the mango on top and apply the cream. Repeat one more time.
Place the last sheet and smooth the cream on the top and sides.
Add sugar and starch syrup to lightly warmed mango puree, mix, add gelatin soaked in cold water for 10 minutes, mix, add fresh cream, and mix.
Add white chocolate, mix, sieve and pour over the top of the cake.
Garnish with mango and apple mint.

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