Delicious Mango Meringue Cake Recipe

Begin by whisking the eggs with sugar until you achieve a very light and fluffy mixture. Reduce the mixer speed to low and gently fold in the sifted flour.

In a small saucepan, melt the butter in the hot milk and gradually incorporate it into the batter. Add the lemon juice and mix until smooth. Line a baking tray with parchment paper, pour the batter in, and level it off.

Bake in a preheated oven at 180°C (356°F) for about 10 minutes.

While the sponge is baking, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue to beat until you achieve stiff peaks.

Once the sponge is done, remove it from the oven and spread a thin layer of the meringue over the top. Use the remaining meringue to create meringue strips spaced about 2 centimeters (1 inch) apart. Return to the oven and bake for an additional 30 minutes.

In a bowl, mix the egg yolks with sugar, then add cornstarch and vanilla sugar. Gradually pour in the hot milk while stirring constantly until thickened. Cover directly with plastic wrap to prevent a skin from forming and let it cool completely.

Combine the mango and passion fruit purées with sugar and heat until the sugar has dissolved.

Mix a teaspoon of sugar with pectin and gradually sprinkle into the purée while stirring. Cook for an additional 2 minutes and let cool.

Finally, mix the cooled mango purée with the prepared cream and blend until smooth.

Slice the sponge cake into three equal sections. Fill the gaps between the layers of meringue with the mango cream, add another layer of sponge, and repeat.

For decoration, top the cake with fresh berries and refrigerate for at least 2-3 hours before serving to allow the flavors to meld.