Mango & lime cake

Ingredients

Sponge Biscuit (18 cm | 7 inch)

4 large eggs

pinch of salt

pinch of lemon acid

pinch of vanillin

140 grams (5 ounces) sugar

40 grams (1.4 ounces) vegetable oil (olive/sunflower)

50 grams (1.8 ounces) Schweppes (mojito taste)

140 grams (5 ounces) all-purpose flour

0.5 teaspoon baking powder

Confit

180 grams (6.35 ounces) mango puree

3 grams (0.11 ounces) gelatin

18 grams (0.63 ounces) water

20 grams (0.7 ounces) sugar

30 grams (1.1 ounces) lime juice

zest of 1 lime

Souffle

90 grams (3.2 ounces) cream (33-35%)

3 grams (0.11 ounces) gelatin

18 grams (0.63 ounces) ice water

130 grams (4.6 ounces) mango yoghurt

25 grams (0.88 ounces) white chocolate

5 grams (0.18 ounces) limoncello liquor

Custard

270 grams (9.5 ounces) cream cheese

50 grams (1.8 ounces) mango puree

40 grams (1.4 ounces) cream (33-35%)

40 grams (1.4 ounces) powdered sugar

Soaking

100 grams (3.5 ounces) syrup

50 grams (1.8 ounces) Schweppes (mojito taste)

Finishing Custard

400 grams (14 ounces) cream cheese

50 grams (1.8 ounces) powdered sugar

50 grams (1.8 ounces) cream

5 grams (0.18 ounces) limoncello liquor

zest of 1 lime

Instructions

Step 1

Mango and lime make a unique combination of flavors that gives the cake some exotic flavor. You can enjoy not only the taste of the dessert, but also its aesthetic appearance. This bright and juicy dessert will amaze you with its gentle and fluffy texture. The tropical taste and the delicate flavor of the cake will be the perfect addition to any dinner! For best results, make sure all ingredients are at room temperature unless otherwise specified.

Step 2

Let's give the floor to Svetlana: 'I offer my own recipe for a delicious and flavorous summer cake!' Reading through the entire recipe before starting can help to ensure you understand all the steps and have all the necessary ingredients.

Step 3

The final cake weight will be approximately 2.1 kg (74 oz).

Step 4

Sponge Biscuit: Preheat your oven to 170C (338F). Whip the egg whites with a pinch of salt and lemon acid until fluffy. Gradually add sugar and vanillin, continuing to whip until firm peaks form. Carefully add the yolks, vegetable oil, and Schweppes, and gently fold them in with a spatula. Sift the flour with the baking powder and fold it into the mixture. Pour the batter into a high ring-mold and bake for 35 minutes, or until a skewer inserted comes out clean. Let the sponge cool completely, then wrap it in foil and refrigerate for at least 24 hours. Cooling the biscuit overnight helps with slicing it neatly the next day.

Step 5

Confit: Soak the gelatin in ice water for 5 to 10 minutes. In a saucepan, combine the mango puree, lime juice, sugar, and lime zest and bring to a boil, stirring occasionally. Remove from heat and add the soaked gelatin, stirring well until dissolved. Pour the mixture into a 16 cm (6.3 inch) ring-mold and freeze. Using a silicon mold can make it easier to remove the frozen confit later.

Step 6

Souffle: Soak the gelatin in ice water. Heat the cream but do not bring it to a boil. Remove from heat and dissolve the gelatin in the hot cream. Add the white chocolate, stirring until melted, or whisk it with a blender for a smoother texture. Stir in the mango yoghurt and limoncello liquor. Pour the soufflé mixture over the frozen confit and freeze again. Ensure the soufflé mixture is well combined for a uniform texture.

Step 7

Custard: Whip the cream cheese, mango puree, cream, and powdered sugar until fluffy and stable. All ingredients should be well-cooled before whipping. Chilling your mixing bowl and beaters can help the cream whip up more quickly.

Step 8

Soaking: Mix together the syrup and the Schweppes mojito. Use a brush to evenly soak the layers.

Step 9

Assembly: Slice the sponge biscuit into 3 layers, each about 2 cm (0.8 inch) thick. Lightly grease a plate with custard and place the first biscuit layer on it. Soak the biscuit with the syrup mixture and spread a thin layer of custard over it. Follow with the confit and souffle. Form a custard border and spread another thin layer of custard over the filling. Place the second biscuit layer, soak it, and spread another souffle layer. Top with the third biscuit layer and soak again. Align the sides with the remaining souffle and refrigerate the cake for at least 6 hours. Chilling helps the cake set and enhances the flavor meld.

Step 10

Finishing: Prepare the finishing custard by whipping together the cream cheese, powdered sugar, cream, limoncello liquor, and lime zest until smooth. Cover the cake with this final layer of custard and decorate with canned mango slices. For a glossy finish, you can brush the mango slices with a little apricot jam.

Servings

🎉 **Elevate Your Summer Parties:** This Mango Lime Summer Cake is a showstopper at any summer BBQ or garden party. Its vivid colors and tantalizing flavors make it the centerpiece of any dessert table. Slice it up and watch your guests' faces light up.

🍹 **Pair with a Cocktail:** Why not serve with a hint of sophistication? A refreshing mojito or a glass of sparkling wine pairs perfectly with the citrusy notes of the cake. Add a sprig of mint or a slice of lime to the cocktail for that extra flair.

🌴 **Tropical Picnic:** Imagine indulging in a slice under the shade of a large tree. Pack the cake in an insulated cooler to keep it fresh and make your next picnic a tropical getaway. Don't forget the tropical fruit salad to complement the cake!

✨ **A Sweet Ending:** This cake rounds off any dinner with a burst of light, fruity flavor. It's elegant enough to impress your dinner guests yet easy enough to make it a regular in your dessert rotation. Garnish with some finely chopped mint leaves for an extra pop of color!

Equipment

Mixer

Essential for whipping the egg whites to firm peaks and creating a fluffy custard. TIP: Use a stand mixer for best, hands-free results.

High Ring Mold (18 cm | 7 inch)

This will give your sponge biscuit its perfect shape. TIP: Grease it lightly to ensure easy release.

Saucepan

For heating the mango puree and lime mixture. TIP: Stir occasionally to prevent sticking or burning.

Blender

Useful for achieving a smooth consistency in the soufflé mix. TIP: A hand blender can also do the trick in small batches.

Freezer

To freeze the confit layer. TIP: Ensure there's enough space to fit the ring mold flat.

Spatula

For gently folding ingredients together. TIP: Use a silicone spatula to scrape all the goodness from the bowl.

Variations

🌾 **Gluten-Free Version:** Swap the regular flour with a 1:1 gluten-free baking mix. Ensure your baking powder is gluten-free too. These substitutions will keep the cake's fluffy texture while making it suitable for those avoiding gluten.

🌱 **Vegan Delight:** Replace eggs with a combination of apple sauce and a flaxseed meal mix (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Opt for dairy-free cream and yoghurt options, and use agar-agar in place of gelatin. Don’t forget to select a vegan-friendly white chocolate!

Faq

Q: Why is my sponge biscuit not rising?
A: Ensure your eggs are whipped to firm peaks and gently fold in the flour to retain the air bubbles.
Q: Can I use store-bought mango puree?
A: Absolutely! Make sure it's pure mango with no added sugar or preservatives.
Q: How do I make my soufflé layer smooth?
A: Using a blender to mix your soufflé ingredients helps achieve that ultra-smooth consistency.
Q: Can I prepare parts of the cake in advance?
A: Yes, you can prepare the confit and sponge biscuit a day ahead to save time on the assembly day.
Q: How do I prevent the mango puree from burning?
A: Stir the puree mixture occasionally while heating and keep an eye on the temperature to prevent it from sticking to the bottom of the pan.
Q: What's the best way to decorate this cake?
A: Use thin slices of fresh or canned mango, a sprinkle of lime zest, and mint leaves for a fresh, vibrant look.