Ingredients

Sponge biscuit
eggs
220g
7.70oz
1cup
14.74tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
vanilla sugar
20g
0.70oz
1.34tbsp
flour
120g
4.20oz
0.48cup
8tbsp
Soaking
milk
120g
4.06fl oz
condensed milk
80g
2.80oz
0.32cup
5.36tbsp
Filling
mango puree
350g
12.25oz
1.40cup
23.45tbsp
lemon juice
30g
1.01fl oz
sugar
90g
3.15oz
0.36cup
6tbsp
pectin NH
8g
0.28oz
0.54tbsp
Custard
cream (33-35%)
500g
16.90fl oz
mascarpone
500g
17.50oz
2cup
33.50tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
vanilla sugar
20g
0.70oz
1.34tbsp
Decoration
savoiardi cookies
200g
7oz
0.80cup
13.40tbsp
strawberries
200g
7oz
0.80cup
13.40tbsp
mango
200g
7oz
0.80cup
13.40tbsp

Method

Italian mascarpone cheese perfectly complements any dish and gives it a unique creamy taste. India is considered as the birthplace of mango, so this fruit is sunny, colorful and juicy. The combination of these two ingredients will amaze anyone and the author of the following recipe is not an exception.

Let’s give the floor to Vladimir: “My wife and I have an eternal confrontation. She likes the cakes with vanilla sponge biscuits and berries. I prefer cocoa desserts with lots of chocolate. Of course, it does not come to a fight, but we defend our interests till the last. Well, this time my wife's arguments were very convincing, so I had to give up and cook such a cake. It is surrounded by an army of staunch sugar soldiers from the outside (these are Savoiardi vanilla cookies soaked in a milk syrup and generously covered with the snow-white mascarpone custard). The juicy and unusually fragrant mango fits here perfectly, thus being the missing piece of this culinary puzzle. Today the rival turned out to be stronger, but I only lost the battle, not the war.”

Filling

First, let’s cook the filling:

  1. To do this, we need the mango puree. If there is none, then just mush the pulp of a ripe mango with a blender into a smooth mass.
  2. Mix the puree and the lemon juice in a saucepan, put on a medium heat and warm it.
  3. Meanwhile, mix the sugar with the pectin, and stir.
  4. Gradually add the sugar mixture into the hot puree, stirring the mass with a whisk.
  5. Bring the mixture to a boil, then boil for a few more minutes, and remove it from the heat. Let the filling cool completely.

Sponge biscuit

  1. First, divide the eggs into yolks and whites.
  2. Start whipping the whites. When you get a high foam, gradually add 70 g (2.45 oz) of sugar. Whip until steady peaks.
  3. Whisk the yolks with the remaining sugar (30 g | 1.05 oz) and vanilla sugar. The mass should thicken decently, brighten and increase in volume.
  4. Gently mix ¼ part of the egg whites into the yolks mass.
  5. Sift the flour from above. Mix it with a spatula.
  6. Add the remaining egg whites to the dough in several passes. Stir gently with a spatula to maintain airiness.
  7. Form 4 circles with a diameter of 20 cm (8 inch) on a sheet of parchment. Spread the dough evenly. Bake the sponge biscuits in the oven preheated to 200C (392F) for about 10 to 12 minutes.

Custard

Let’s cook the custard:

  1. While the cakes are cooling, whip the cold cream until stable peaks.
  2. Then add the powdered sugar, vanilla sugar and mascarpone. Keep whipping on a low speed until smooth.

To soak the cakes, whisk the milk with the condensed milk in a saucepan, and bring the mixture to a boil over a medium heat. Let it cool.

Cake assembling

  1. To assemble this cake, you will need a sliding ring-mold. Put one sponge cake on the bottom and soak it thoroughly.
  2. Cut one edge of the Savoiardi cookies to make them stable, and spread them around the perimeter of the ring, forming a side.
  3. Cover the cake evenly with some custard, and spread the mango filling on top. Cover it with the next sponge cake and repeat the order. Thus, assemble the whole cake. Place the finished cake in the fridge overnight.

Remove the ring and decorate the cake on your discretion. 

Bon Appetit!