Fresh Mango Cherry Layered Cake … #makeitnow

Fresh Mango Cherry Layered Cake … with a white chocolate lace collar, one of my favourite ways to dress up a cake. Simplest too! Light, refreshing, creamy and so satisfying, one of those ‘you must make at least once in a season’ cakes! Also a mango cake, one of my favourite fruit for dessert.

It was my dad’s’ birthday today. A few days ago he fell off the ladder while picking mangoes off his tree. Regular drama followed, an emergency hospital trip, stitches etc since he fell on his head. He’s a soldier and didn’t complain even once; that’s just how he is. Also fit as a fiddle again!

His tree bore him over 300 beautiful mangoes this year. Luscious, juicy and so satisfying. I’ve had my fair share of them from the ones that were raw and green, to baskets full of ripe ones now. Did I say I love this season?

I love using fresh seasonal produce in my desserts. It just makes me so happy. Also keeps monotony at bay! So much to look forward to.

A few days ago a reader asked me why I bake only eggless bakes now. It was just a choice I made for a bit, and now this cake has made me very happy!

I thought it fit to make a mango cake for today given all the mango drama that happened the last moth. I added some cherries too since I had really nice ones on hand. I’m back with a regular cake, eggs flour & cream, loaded with summer fruit. It was most delicious, and as you can imagine, it disappeared really soon!

Also back with a chocolate lace collar that inspired so many of you since I last shared a video of the same on Instagram. It got viewed 572K times! It’s something so simple, yet it really steps up the look of a cake, makes it special. There’s a peep into how I piped the collar on Reels on Instagram, so do take a look if you like.

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Fresh Mango Cherry Layered Cake ... with a white chocolate lace collar.

Light, refreshing, creamy and so satisfying, one of those must make at least once in a season cakes! Makes 1 8" layered cake Best consumed within 24 hours since it has fresh fruit.

Keyword baking, dessert, homemade, sweet

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 8 people

Ingredients

Sponge X 2

• 6 eggs
• 1 cup vanilla sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup all purpose flour, maida
• 1 tsp baking powder
• 1/4 tsp salt

Filling

• 200 g whipping cream
• 50 g icing sugar
• 1/4 tsp almond extract
• 1 large mango diced small
• 1 cup cherries pitted, chopped

Frosting

• 200 g whipping cream
• 250 g mascarpone
• 100 g icing sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Topping

• Fresh fruit - diced mangoes, fresh cherries, mint

Instructions

Sponge

• Preheat oven to 190C. Line the bases and sides of 2 X 8" round tins with parchment paper.
• Sift the flour, baking powder and salt. Reserve in a bowl.
• Place eggs and sugar in the bowl of a stand mixer. Whisk for 7-8 minutes on high speed until mousse like and tripled in volume.
• Sift in 1/3 of the flour mix and fold in gently in figure 8 movements. Repeat twice, folding in carefully so as not to release the whipped in air.
• Divide between the two tins and bake for 10 minutes at 190C.
• Reduce the temperature to 180C, and continue to bake for another 20 minutes approximately until light golden brown and risen, and the tester comes out clean.
• Remove to cooling racks. Stand for 5 minutes, then take out of tins, gently remove parchment paper, and leave to cool completely.
• Divide into 2 horizontal slices each if you like.

Filling

• Whip the cream with the icing sugar and extracts until firm. Sandwich the layers with the cream scattering fruit over the cream, then layering again.
• I placed the layers in an adjustable dessert ring, covered and left it clingwrapped overnight. An hour is good too. I just like to divide the steps.

Frosting

• Whip the whipping cream, mascarpone, icing sugar and extracts until firm.
• Frost the cake with the cream.
• Top the cake with fresh mangoes, cherries and mint leaves.
• Decorate with a white chocolate collar if desired. {100g melted white chocolate. How to pipe the collar in 'Reels' on @passionateaboutbaking}