MA-MA cake

Ingredients

Sponge Biscuit

220 grams (7.75 ounces) eggs
100 grams (3.5 ounces) sugar
20 grams (0.7 ounces) vanilla sugar
120 grams (4.25 ounces) flour

Soaking

120 grams (4.25 ounces) milk
80 grams (2.8 ounces) condensed milk

Filling

350 grams (12.35 ounces) mango puree
30 grams (1.05 ounces) lemon juice
90 grams (3.15 ounces) sugar
8 grams (0.3 ounces) pectin NH

Custard

500 grams (17.65 ounces) cream (33-35%)
500 grams (17.65 ounces) mascarpone
150 grams (5.3 ounces) powdered sugar
20 grams (0.7 ounces) vanilla sugar

Decoration

200 grams (7 ounces) Savoiardi cookies
200 grams (7 ounces) strawberries
200 grams (7 ounces) mango

Equipment

Blender
To puree the mangoes smoothly. Tip: Clean immediately after use to avoid sticky residue.
Saucepan
For cooking the mango filling and soaking mixture. Tip: Use non-stick to make cleaning easier.
Mixing Bowls
Multiple sizes for whisking eggs, mixing batter, and whipping cream. Tip: Stainless steel bowls can help keep ingredients cool.
Whisk
Essential for combining ingredients smoothly. Tip: Use a balloon whisk for better aeration.
Electric Mixer
Useful for whipping cream and mixing dense batters. Tip: Start on a low speed to avoid splattering.
Parchment Paper
To line baking sheets and prevent sticking. Tip: Cut the paper to the exact size needed for a clean fit.
Sliding Ring-Mold
For assembling the cake and maintaining shape. Tip: Grease lightly to make removal easier.

Instructions

Step 1

Italian mascarpone cheese perfectly complements any dish and gives it a unique creamy taste. India is the birthplace of mango, a fruit that is sunny, colorful, and juicy. The combination of these two ingredients will amaze anyone, and this recipe is no exception. Let's give the floor to Vladimir: “My wife and I have an eternal confrontation. She likes cakes with vanilla sponge biscuits and berries, while I prefer cocoa desserts with lots of chocolate. Although we never come to a real fight, we each defend our preferences to the end. This time, however, my wife's arguments were very convincing, so I had to give in and make this cake. It is surrounded by an army of staunch sugar soldiers from the outside (Savoiardi vanilla cookies soaked in a milk syrup and generously covered with snow-white mascarpone custard). The juicy and unusually fragrant mango fits perfectly, completing this culinary puzzle. Today, the rival turned out to be stronger, but I only lost the battle, not the war.”

Step 2

First, let’s cook the filling: If you don't have mango puree, simply blend the pulp of a ripe mango into a smooth mass. Ensure the mango is fully ripe for the best flavor. Mix the puree and the lemon juice in a saucepan, and heat on medium. Meanwhile, mix the sugar with the pectin and stir. Gradually add the sugar mixture to the hot puree, stirring consistently with a whisk. Bring the mixture to a boil, then simmer for a few more minutes before removing from heat. Let the filling cool completely. Stir occasionally to prevent a skin from forming.

Step 3

Next, prepare the sponge biscuit: Separate the eggs into yolks and whites. Start whipping the whites until they form a high foam, then gradually add 70 grams (2.45 oz) of sugar. Continue whipping until stiff peaks form. Whisk the yolks with the remaining sugar (30 grams | 1.05 oz) and vanilla sugar until the mixture thickens, lightens, and increases in volume. Gently fold ¼ of the egg whites into the yolk mixture. Sift the flour over the mixture and gently fold in with a spatula, then add the remaining egg whites in several batches, folding gently to maintain airiness. Form 4 circles with a diameter of 20 cm (8 inches) on a sheet of parchment paper. Spread the dough evenly into the circles. Bake in an oven preheated to 200°C (392°F) for 10-12 minutes. Check for doneness by inserting a toothpick; it should come out clean.

Step 4

Prepare the custard: While the sponge cakes cool, whip the cold cream until stiff peaks form. Then add the powdered sugar, vanilla sugar, and mascarpone, and continue whipping on low speed until the mixture is smooth. Ensure all ingredients are well-chilled for best results.

Step 5

Soak the cakes: Whisk the milk with the condensed milk in a saucepan and bring the mixture to a boil over medium heat. Allow to cool. Cool completely before using to avoid sogginess.

Step 6

Assemble the cake: Using a sliding ring mold, place one sponge cake at the bottom and soak it thoroughly. Cut one edge of the Savoiardi cookies to make them stable, and place them around the perimeter of the ring, forming a side. Cover the cake evenly with some custard, and spread the mango filling on top. Repeat with the next sponge cake, custard, and mango filling until all layers are assembled. Place the finished cake in the fridge overnight to set. Remove the ring and decorate with strawberries and mango slices as desired. Bon Appetit! For best flavor, allow the cake to sit out for a few minutes before serving.

Servings

Ready to serve your masterpiece? Here are a few fun ideas:

Fancy Dinner Party: 🎩✨ Place each slice on a stylish dessert plate, and drizzle with a bit of extra mango puree for a zesty finishing touch.

Family Get-Together: 👨‍👩‍👧‍👦🍴 Serve generous slices with a side of fresh berries and a dollop of whipped cream for a homey yet elevated experience.

Outdoor Picnic: 🌳🥳 Pack pre-cut slices into individual containers and bring along some sparkling water or a chilled bottle of bubbly. Your picnic just got a whole lot sweeter!

Brunch Highlight: ☕🍽 Pair your cake with a hot cup of coffee or a refreshing mimosa. It’s sure to be the talk of the table.

However you choose to serve it, remember: presentation matters. 🍰 A sprinkle of confectioners' sugar or a few decorative mint leaves can make your dessert look straight out of a magazine!

Variations

Looking for special dietary options? We've got you covered. 🌱💡

Gluten-Free Version: 🌾❌ Swap out the regular flour for a gluten-free baking blend. Ensure your baking powder and other ingredients are certified gluten-free as well. 🍰

Vegan Delight: 🥛✌ Replace eggs with a flaxseed or chia seed mixture (1 tbsp ground seeds + 3 tbsp water = 1 egg). Use coconut cream instead of heavy cream, and opt for a plant-based mascarpone or a homemade cashew cream. Remember to check that all sugars and other ingredients are vegan-friendly. 🥥🍋

Faq

Why isn't my whipped cream forming stiff peaks?
Ensure your cream is cold and that you're whipping it at a high speed. Sometimes, using a chilled bowl can also help!
How do I know if my sponge cake is baked through?
Insert a toothpick in the center. If it comes out clean or with just a few crumbs, it's ready!
Can I make the cake ahead of time?
Absolutely! This cake can be refrigerated for up to two days. In fact, it tastes even better after the flavors meld together overnight.
How can I make my cake layers more even?
Use a cake leveler or a serrated knife to trim after baking if the layers seem uneven.
What's the best way to cut the cake without making a mess?
Use a long, sharp knife that's been warmed in hot water (and then wiped dry). Wipe the knife clean between slices for neat pieces.
How can I store leftover cake?
Store any leftovers in an airtight container in the refrigerator. This helps the cake stay moist and fresh for up to 3 days.