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Recipe Ingredient
- Sponge Layer:
- 5 eggs (grade B)
- 75g flour
- 25g corn flour
- 1/4 tsp baking powder
- 100g sugar
- 1 tbsp ovalette or Quick 75
- 50ml water
- 60g melted butter
- Filling:
- 250g cream cheese (thawed to room temperature)
- 100g sugar
- 2 gelatine sheets or 1 tbsp gelatine powder
- 100ml fresh milk
- 150ml yoghurt
- 2 tsp lemon juice
- 1 mango, just ripened
Instructions
- Preheat oven to 180 ºC. Lightly grease and line and a 23cm round cake tin.
- Whisk all the sponge layer ingredients except the butter in a cake mixer at maximum speed until thick and fluffy. Add in the melted butter at a slow speed until well blended.
- Pour batter into the prepared tin. Bake in the preheated oven for 45 minutes.
- Slice mango thinly and arrange on the base of a loose-bottomed ring pan. Chop the rest of the mango into small cubes and leave aside.
- Bring milk and sugar to a low boil, then leave aside to cool completely. Soak the gelatine sheets in just enough cold water to cover the sheets or sprinkle the gelatine powder over two tablespoons of cold water. Leave aside to expand.
- Beat cream cheese until creamy. Add the cooled milk and continue to beat. Mix in yoghurt and soaked gelatine/gelatine powder mixture and blend well. Stir in the chopped mango and lemon juice and fold evenly.
- Slice the sponge cake into two. Place one layer over the assembled mango slices. Pour the filling over; smoothen the surface.
- Place the second sponge layer over this. Press lightly and chill the cake in the refrigerator for one to one and a half hours, or preferably overnight.
- Turn the cake over on a cake board. The mango slices should appear on the top.
- Heat up apricot gel until it is warm and well dissolved. Spread apricot gel over to glaze the cake.
- Spread whipped cream on the sides and sprinkle toasted, chopped almonds all round.
- Put one tablespoon of apricot jam in a small saucepan with one tablespoon water.
- Bring to the boil, then remove from heat and brush over the cake while it is still warm.
To make the sponge layer:
To make the filling:
Assembling the cake:
To decorate the cake:
To make apricot gel glaze: