FRESH & LIGHT MANGO SHORTCAKE

Did you like my strawberry shortcake recipe? Well, here is my take on another fruit - MANGOS! I love mangos, when they are perfectly ripened, they are so juicy, sweet and soft in texture, So, I had to share this with you guys!

This is another fresh light cake to add to your summer afternoons where you can certainly impress your friends/family for its beautiful design & aesthetics.

The recipe is the same as the strawberry shortcake that I recently posted. Here, I will show you how I decorated those mangos!

I hope you enjoy!

-Ari Yori

FRESH & LIGHT MANGO SHORTCAKE RECIPE

prep time: 30 minutes

baking time: 25 minutes

portion: 6-8 slices (20cm round baking form)

The photo uses 14cm, half of the recipe)

---

INGREDIENTS

For cake batter:

3 eggs

100g sugar

1 pinch salt

100g baking flour (all purpose-flour is also ok), 405 flour

1 teaspoon baking powder

for the quark filling:

500g of magerquark (greek yogurt, skyr substitute)

200g whipped cream

1-2 tbsp sugar

2 packages of whipping cream stabilizer or 1 tbsp cornstarch

1 mango, peeled and diced into 1cm cubes

for garnishing:

1 mango, cut into long thin slices

fresh mint leaves

DIRECTIONS

for the cake:

1. Preheat the oven to 356°F/180°C.

2. Grease your 20cm round baking form using butter

3. Using a hand mixer at the highest setting or a whisk, beat the eggs, sugar, and a pinch of salt until it becomes foamy and light in colour. This should take about 4-5 minutes.

4. Add sifted flour and baking powder to the wet foamy mixture and mix well by folding (gently mixing from outside in). We are aiming to bake a fluffy cake so you don’t want to deflate the foam by mixing to aggressively.

5. Pour the cake batter into the baking form and bake for 20-25 minutes. Prick with a toothpick to check it comes out comes clean. If you see wet batter on your toothpick, bake for additional couple of minutes. Take it out of the oven and let it completely cool on a rack.

for quark/greek yogurt filling:

1. In a mixing bowl, mix quark/greek yogurt/skyr with sugar.

2. In a separate mixing bowl, whip the whipped cream using a hand-mixer until you reach stiff peak then add your stabiliser and mix gently by folding.

3. Add the strawberry cubes and mix gently. You don’t want to deflate your whipped quark/yogurt cream mixture.

for cake preparation:

1. Slice your cooled cake in half horizontally. You want to have 2 evenly sliced cake rounds.

2. Place one of the cake slice on your cake stand. Before, add a tablespoon of whipped quark on the cake stand so the cake stays put. Using a icing spatula, add about half of the strawberry whipped quark.

3. Lay your second cake layer and spread the rest of the whipped quark.

For cake decoration/garnishing:

1. Fold your long thinly cut mangos and place them one by one starting from the outer edge of the cake and inwards to the centre of the cake. Use the largest size mango for the outer edge and smaller size as you move to the centre.

2. For the centre, you place lightly rolled mango slice to create a spiral so it looks like a rose petal.

3. If you have left over mango slices, place it on the sides of the quark/greek yogurt layer.

4. Decorate by placing small mint leaves in between some mango slices.

PRO TIP

• Because you are using fresh mangos, they will turn brown over time. So, it’s best to make it at least 1-2 hours before you serve. The longest you can keep them in the fridge fully covered is up to a day.

I hope you enjoy. Share your comments below!