Mango Milk Cake
Equipment
Ingredients
Cake batter
egg whites (room_temperature)
6 piece
sugar
150 g
vinegar
7.5 ml
egg yolks (room_temperature)
6 piece
vanilla sugar
22.5 g
flour
225 g
baking powder
7.5 g
salt
4.5 g
oil
45 ml
milk
75 ml
Mango milk soak
milk
300 ml
condensed milk
190 g
mango purée (puréed)
75 g
Mango cream
heavy cream (chilled)
250 ml
cream cheese (chilled)
200 g
mango purée (puréed)
60 g
powdered sugar
25 g
Topping
fresh mango cubes (cubed)
200 g
extra mango purée (puréed)
50 g
Instructions
Prepare cake batter
Whip egg whites with sugar and vinegar, then fold in remaining ingredients.
Bake the cake
Bake at 160°C until fully baked and springy to touch.
Prepare mango milk soak
Mix milk, condensed milk and mango purée.
Soak the cake
Poke holes in warm cake and pour mango milk mixture over.
Cool the cake
Let cake cool completely before adding cream.
Make mango cream
Whip heavy cream, cream cheese, mango purée and powdered sugar until creamy.
Assemble and finish
Spread mango cream over cooled cake and top with fresh mango cubes.
Chill before serving
Refrigerate cake to set cream and enhance flavors.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 3 days.
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