Golden Mango Cream Cake
Bright, juicy mango takes center stage in this velvety layered cake, infused with real mango purée and paired with a lightly tangy Emborg Mascarpone cheese filling. It’s a tropical twist that feels both indulgent and uplifting.
2 hr
Instructions
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Preheat the oven to 180°C. Grease three 20 cm round cake pans and line them with parchment paper.
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In a bowl, combine the cake flour, baking soda, baking powder, and salt. Mix it well and set aside for later.
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In a stand mixer, mix the Emborg Unsalted Butter and sugar until light, pale, and fluffy.
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Add the eggs one at a time and mix well after each.
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Add the vanilla extract, mango puree and buttermilk. Mix until fully combined.
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Add half of the dry ingredients to the wet mixture and mix well. Add the remaining dry ingredients and mix just until combined. Do not overmix.
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Divide the batter evenly among the three prepared cake pans.
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Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 15 minutes, then remove and transfer to a wire rack to cool completely.
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In a stand mixer, whip Emborg Mascarpone until fluffy. Transfer to a piping bag and set aside.
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Whip the Emborg Natural Whipping Cream until it reaches stiff peaks. Set aside.
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Trim the tops of the cakes to make them flat.
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Place the first cake layer on a serving plate. Spread or pipe half of the whipped mascarpone evenly on top.
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Arrange the diced fresh mangoes over the filling. The more the better.
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Place the second cake layer on top, then repeat with the remaining mascarpone cheese filling and diced mangoes.
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Top with the third cake layer and decorate the entire cake with the whipped cream. Add any sprinkles, fruits or additional mangoes as you wish for a beautiful finish.
Weigh the batter in each pan so layers bake evenly. You’ll save time trimming later.
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