About the Recipe
Sponge soaked in mango juice, with velvety mascarpone cream and juicy ripe mangoes in between the layers of sponge. The perfect balance of sweetness and creaminess.
Ingredients
For one sponge:
80g self-raising flour
80g caster sugar
2 large eggs
(In this recipe I use 3 sponges so make this sponge three times)
For the cream : this is for the 3 sponges
400g mascarpone
400ml double cream
60g of caster sugar
200g mango pulp (or fresh cured mango)
For the mango syrup :
100ml mango pulp
200ml hot water .
Decoration:
Fresh mango
Preparation
Step 1
Preheat the oven to 180°C. Line a cake tin with baking paper and grease the edges of the tin. In a standing mixer at high speed, beat the eggs with the sugar until fluffy and creamy. Take off the mixer and fold in the flour. For each sponge, bake for 15-20 minutes in the oven until golden. Pierce with a wooden tooth pick and if it comes out clean, the sponge is ready.
Step 2
Leave the sponges to cool down in the tins. Meanwhile prepare your cream and mango syrup. Pour the mango pulp, sugar and mascarpone into a bowl and mix well. Once combined, add the double cream and beat until it forms stiff peaks. For the syrup, mix the pulp with hot water.
Step 3
To assemble, brush the first sponge with mango syrup. Be generous with the syrup. Then pipe the cream all over the sponge. I add chopped fresh mango, to have chunks in every bite. Do the same with the next two sponges. Decorate the top with mango. I make a little rose out of mango, but it is up to you!
Special tip: Store in the fridge but serve at room temperature.
Bonus tip: You don’t have to bake the sponges, you van use finger sponges . It will do the same job. You can make it in a dish rather than make as a cake. This recipe is very adaptable.