Mango Yoghurt Fruit Cake Recipe

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Mango Yoghurt Fruit Cake

Ingredients

Sponge Cake

A

  • 6 egg yolks
  • 1 tsp of vanilla essence
  • ˝ cup of caster sugar
  • ˝ tsp salt
  • ˝ cup water
  • ˝ cup corn oil
  • 175 g of high ratio flour
  • 2 tsps of baking powder

    • B

  • 6 egg whites
  • ˝ tsp of cream of tartar
  • ˝ cup of caster sugar

    • Cake Filling

  • 2 mangoes (cubed)
  • 1 cup of plain yoghurt (150g)
  • 100 g of caster sugar
  • 20 g of gelatin (dissolved in 1/4 cup water)
  • 350 ml of fresh whipping cream

    • Cake Garnishing

  • 2 mangoes (sliced for decoration)
  • Some strawberries
  • Some whipping cream (whipped)
  • Some cooking chocolate (grated)
  • Some deco gel
  • Some snow powder

    • Preparation

    Sponge Cake

    1. Cake: Line a 9" round cake tin. Preheat oven at 170°C.
    2. Hand whisk ingredient (A) in a bowl until well combined. Leave aside.
    3. Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with mixture from Step 2. Pour into tin and bake for 40-45 minutes.
    4. Invert cake to cool before slicing into 3 layers horizontally.

    Cake Filling

    1. Mix mangoes, yoghurt and sugar in a bowl.
    2. Dissolve gelatin in water. Double-boil over simmering water until clear and mix with mixture from Step 1.
    3. Whip up cream and add to mango mixture. Divide into 2 portions.

    Assembling the Cake

    1. Place a layer of cake into tin. Spread a layer of mango yoghurt cream on top.
    2. Repeat this step till finished. Keep cake chilled.
    3. Trim edges of cake to a nice round Decorate with mangoes, spread with whipped cream and strawberries.
    4. Spread on decor gel. Place grated chocolate in the center, dust on some snow powder.
    5. Chill once more before serving.

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