Mangoes and Cream Cake by @millsandbuns

27 min

3 servings

🍬

40 g

Caster sugar

🧈

25 g

Butter

🥣

20 g

Yogurt

🌾

45 g

Flour

🫙

1 g

Baking powder

🫙

0.6 g

Baking soda

🥛

40 ml

Milk

🥭

90 g

Mango puree

🥛

60 g

Whipped cream

🥭

Fresh mango

  1. Preheat

    Preheat the oven to 180°C / 356°F. Place 3 small cake rings or muffin liners on a baking tray.

  2. Whisk
    • caster sugar
    • butter
    • yogurt

    Whisk 40 g caster sugar, 25 g softened butter, and 20 g yogurt in a mixing bowl until combined and creamy.

  3. Sift
    • all-purpose flour
    • Butter

    Sift 45 g all-purpose flour, 1/4 tsp baking powder, and 1/8 tsp baking soda into the butter mixture.

  4. Purée
    • milk
    • mango puree

    Add 40 ml milk and 30 g mango puree. Fold gently until the batter is smooth and free of lumps.

  5. Divide

    Divide the batter evenly among the 3 prepared rings or liners. Bake for 12 minutes at 180°C / 356°F.

  6. Cool

    Remove the cakes from the oven and cool on a wire rack. Demould them once cool enough to handle.

  7. Purée
    • mango puree
    • whipped cream

    Sandwich the cooled mango cakes with mango puree and 60 g whipped cream. Use an offset spatula to spread the filling evenly.

  8. Slice
    • fresh mango

    Slice 60 g fresh mango and arrange it over the top of the assembled mini cake. Serve immediately or chill before serving.

Mangoes and Cream Cake by @millsandbuns

27 min

3 servings

🍬

40 g

Caster sugar

🧈

25 g

Butter

🥣

20 g

Yogurt

🌾

45 g

Flour

🫙

1 g

Baking powder

🫙

0.6 g

Baking soda

🥛

40 ml

Milk

🥭

90 g

Mango puree

🥛

60 g

Whipped cream

🥭

Fresh mango

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C / 356°F. Place 3 small cake rings or muffin liners on a baking tray.

    🍰small cake rings
    🧁muffin liners
    🍳baking tray

  2. Step 2/8

    Whisk 40 g caster sugar, 25 g softened butter, and 20 g yogurt in a mixing bowl until combined and creamy.

    🍬caster sugar
    🧈butter
    🥣yogurt
    🥣mixing bowl
    🥄balloon whisk
    ⚖️kitchen scale

  3. Step 3/8

    Sift 45 g all-purpose flour, 1/4 tsp baking powder, and 1/8 tsp baking soda into the butter mixture.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🧺fine-mesh sieve
    🥣mixing bowl
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/8

    Add 40 ml milk and 30 g mango puree. Fold gently until the batter is smooth and free of lumps.

    🥛milk
    🥭mango puree
    🥣mixing bowl
    🥄silicone spatula
    ⚖️kitchen scale

  5. Step 5/8

    Divide the batter evenly among the 3 prepared rings or liners. Bake for 12 minutes at 180°C / 356°F.

    🍰small cake rings
    🧁muffin liners
    🍳baking tray
    🥄silicone spatula

  6. Step 6/8

    Remove the cakes from the oven and cool on a wire rack. Demould them once cool enough to handle.

    ✨wire rack
    🍰small cake rings
    🧁muffin liners

  7. Step 7/8

    Sandwich the cooled mango cakes with mango puree and 60 g whipped cream. Use an offset spatula to spread the filling evenly.

    🥭mango puree
    🥛whipped cream
    🥄offset spatula

  8. Step 8/8

    Slice 60 g fresh mango and arrange it over the top of the assembled mini cake. Serve immediately or chill before serving.

    🥭fresh mango
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Baking, Fruit

Ingredients

Caster sugar, Butter, Yogurt, Flour, Baking powder, Baking soda, Milk, Mango puree, Whipped cream, Fresh mango

Notes

Mango puree (for the batter, for sandwiching the layers, amount not given), Whipped cream (for sandwiching the layers, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

565 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 76g, Sugars: 55g, Fat: 26g, Saturated fat: 16g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 310mg, Iron: 1.5mg, Sodium: 260mg

Vitamins

Vitamin A: 190µg, Vitamin C: 22mg, Vitamin D: 0.8µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

12 minutes

Overall

27 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, balloon whisk, fine-mesh sieve, silicone spatula, measuring spoons, kitchen scale, small cake rings, muffin liners, baking tray, wire rack, offset spatula, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Tea, Birthday, Celebration, Summer, Dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Moist, Creamy, Light

Flavors

Sweet, Fruity, Tropical, Creamy, Buttery, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep in a cool room,Do not leave out longer because of whipped cream), fridge : 2 days (Store in an airtight container,Keep below 4°C / 40°F,Add fresh mango shortly before serving for best texture), freezer : 30 days (Freeze unfrosted sponge layers in an airtight container,Do not freeze assembled cake with whipped cream and fresh mango)