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.
Equipment
- 1 Oven
- 1 Stand Mixer or electric hand beater
- 1 8" loose bottom round baking tins
- parchment paper
- 1 Flour sifter
- 1 Knife
- 1 spatula
- 1 Adjustable or 8" dessert ring
- 1 Bowl
- 1 Piping bag for chocolate collar
Ingredients
Sponge X 2
- 6 eggs
- 1 cup vanilla sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup all purpose flour, maida
- 1 tsp baking powder
- ¼ tsp salt
Filling
- 200 g whipping cream
- 50 g icing sugar
- ¼ 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
- ¼ 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}