Blueberry and Mango Torte Recipe

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A slice of blueberry mango torte cake

Ingredients

Sponge

  • 180 g sponge mix
  • 3 eggs
  • 45 ml of milk
  • 1 tsp of vanilla essence
  • 45 g of butter (melted)

    • Filling

  • 200 g of fresh cream (whipped)
  • 100 g of blueberry filling
  • 100 g of mango dices

    • Cake Garnishing

  • 2 mangoes (sliced)
  • 2 tbsp decor gel
  • 2 tbsp of croquant
  • strawberry, blueberries, mint leaves

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely.
    6. Split into 3 layers.
    7. Spread whipped cream onto a slice of cake, follow with blueberry filling and sprinkle with mango dices.
    8. Continue layering until finished.
    9. Pare the edge of cake to form a semi-circular shape.
    10. Spread whipped cream over the cake.
    11. Lay the mango slices on top tidy.
    12. Refrigerate for a while.
    13. Glaze the decor gel over the cake.
    14. Sprinkle some croquant on the sides.
    15. Decorate with strawberry, blueberries and mint leaves.

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