This week I’ll continue with a cake recipe based on Antigone’s birthday wishes.
Last week we looked at the visible mangos on top of the Pavlova and today I’ll give you the recipe for her mango birthday cake and the sprinkles.
The cake was made with a mascarpone cheese icing so I could write on the cake and spread the hundreds and thousands on it.
Normally I would make the icing with fresh cream and fresh mangos on top. The recipe is for a large quantity as it is meant to be two cakes cut horizontally and layered with cream and mangos and passionfruit filling in four layers.
I put all the mixture in a 30 cm cake tin to make it wide but the height of a normal sized cake. This allowed us to create portions which are easy for children to handle and to have sufficient pieces for children and parents alike.
This cake serves about 16 to 20 depending on the size of the slices. Ingredients I made it with gluten free flour but ordinary flour can be used.
If using wheat flour use only one teaspoon of bi-carbonate soda. 2 cups of gluten free self-raising flour 1½ cups of gluten free plain flour 2 heaped teaspoon bi-carbonated soda 2 teaspoons cinnamon (or nutmeg) 2 cups castor sugar 11/4 cups of canola oil 6 medium sized eggs lightly beaten 2 tins mangos made into pulp in the blender (will give you about 2 cups of mango pulp)
METHOD
Preheat oven to 170°C In a large mixing bowl combine all dry ingredients In a second bowl combine all wet ingredients along with the mango pulp.
Pour wet ingredients in with dry ingredients and stir until well combined. To make a layered cake, line two x 20 cm cake tins with baking paper.
If one layer is desired place mixture in a 30 cm cake tin. Bake single cake for 1 hour and two cakes for 1 hour and 10 minutes, test with a skewer, making sure it comes out dry.
Mascarpone icing Ingredients 500 grams mascarpone cheese left out of the fridge about an hour ahead to soften it. 1 cup sifted icing sugar Method Allow the cake/cakes to cool completely .
On the single cake spread the cheese mixture evenly starting from the centre spreading outwards.
Decorate with hundreds and thousands and/or smarties. If making the layered version you could also cut each cake in two therefore creating four layers of fresh cream and mangos.
This can be finished off with a topping of cream and decorated with sliced mangos. Keep both versions in the fridge removing 15 minutes ahead of serving.
Kali Orexi