Mango Cake Recipe #desserts #sweets

This mango cake is overflowing with new mango enhance! It has shockingly straightforward fixings (ONLY 9 TOTAL!) yet it is a work of art – and really tastes in the same class as it looks.

This mango cake is a nearby relative of our fiercely mainstream strawberry cake. The crisp sweet mangos truly sparkle right now. Serve this at your next gathering and you will get a lot of praises!

Mango is the genuine star of this cake so make a point to pick some great, sweet ready ones (see video instructional exercise on choosing the ideal mango underneath). Mangos include a lovely fly of shading, fantastic flavor, and a solid increase in supplements to the cake. We simply love mangos in our family and fortunately they are accessible all year to fulfill the hankering when it hits!

Also Try Our Recipe : The Original Blueberry Ganache Tart Recipe

Ingredients
For the Easy Sponge Cake:

• 6 large eggs room temp
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

• 1 lb fresh mangos (2 medium) peeled and thinly sliced into strips
• 1 lb fresh mangos (2 medium) 1 1/2 cups puréed
• 1 to 4 Tbsp sugar if needed

For the Cream Cheese Frosting:

• 16 oz cream cheese 2 packages, softened
• 1 cup unsalted butter (16 Tbsp), softened
• 2 1/2 cups powdered sugar
• 2 tsp vanilla extract

Instructions
How to Make the Sponge Cake:

1. Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9" cake pans with parchment (do not grease).
2. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
3. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
4. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
5. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

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