Recipes - Mango Fruit Jelly Cake Recipe

Ingredients

180 g of chocolate sponge mix

3 eggs

45 ml of milk

45 g of butter (melted)

200 ml of water

80 g of caster sugar

30 g of jelly powder

200 g of mango puree

150 g of fresh cream (whipped)

To make sponge cake, preheat oven to 180"C; line bottom of a 18cm(7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make mango jelly, bring water, sugar and jelly powder to boil. Remove, stir in mango puree. Reserve 200g mango jelly for decoration.
The other jelly pour into two of 18cm(7-in) round cake tin evenly. Leave to solidify and refrigerate.
Place a slice of cake into bottom of cake tin. Spread some cream, place in mango jelly and spread cream again.
Sandwich with sponge cake and continue layering until finished. Refrigerate for a while.
Bring the reserved mango jelly to melt again, cool slightly. Pour on top of cake. Leave to solidify.
Remove cake, coat sides with some whipped cream. Decorate as desired.

	Mango Fruit Jelly Cake Recipe

	Ingredients Sponge Cake 180 g of chocolate sponge mix 3 eggs 45 ml of milk 45 g of butter (melted) Mango Jelly 200 ml of water 80 g of caster sugar 30 g of jelly powder 200 g of mango puree 150 g of fresh cream (whipped) Preparation To make sponge cake, preheat oven to 180"C; line bottom of a 18cm(7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make mango jelly, bring water, sugar and jelly powder to boil. Remove, stir in mango puree. Reserve 200g mango jelly for decoration. The other jelly pour into two of 18cm(7-in) round cake tin evenly. Leave to solidify and refrigerate. Place a slice of cake into bottom of cake tin. Spread some cream, place in mango jelly and spread cream again. Sandwich with sponge cake and continue layering until finished. Refrigerate for a while. Bring the reserved mango jelly to melt again, cool slightly. Pour on top of cake. Leave to solidify. Remove cake, coat sides with some whipped cream. Decorate as desired.

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