Mango Cream Cake

 

Ingredients

4 Eggs

1 cup sugar

1 cup of mango pulp

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preparation

Prepare mango pulp by grinding in mixer without water.

I took the pulp from one medium sized mango.

Preheat the oven to 180C.

Grease and dust the cake bowl with flour.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water 

for about 5 minutes till thick and mousse like.

Take off water and continue to beat till the mixture cools down, about 5-7 minutes.

Add 1/2 cup of mango pulp and beat in again for a minute.

Fold the flour through gently, in 3 goes, lightly till it’s mixed through well.

Be careful not to release the beaten in air.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.

Filling:

1/2 cup of mango pulp with 2 tbsp sugar

400ml low fat cream

Method:

Whip together till medium peaks form.

Brush each side of the cake with the mango pulp

Cut the cake to 2 pieces and sandwich with the filling.

Reserve any remaining cream for garnishing the top.

Topping:

For topping I took the remaining filling cream and decorated with fresh mango pieces