Mango and Strawberry Cream Cake

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Mango and Strawberry Cream Cake
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4 h. 45 min.


For the crust
Sponge cake base (prepared)
For the mango cream
500 grams
Mango (fresh or canned)
100 grams
1 ½ packets
Gelatin (white, ground)
150 milliliters
150 grams
400 grams
For the strawberry cream
700 grams
70 grams
250 grams
1 tablespoon
200 grams
1 package
1 package
1 tablespoon
chopped Pistachios
Mint leaf (for garnish)

Preparation steps


For the mango cream: Peel, core and slice mangoes. Sprinkle with 2 tablespoons sugar and lemon juice. Combine gelatin and juice mix, let soak for 10 minutes. Heat mangoes in a saucepan for 2 minutes, let cool slightly. Put 12 pieces of fruit aside, stir gelatin into remaining mango mixture and cool for about 1 hour. Beat creme fraiche, cream and 70 grams (approximately 2 1/2 ounces) of sugar until creamy. If the fruit mixture starts to gel, fold in 3 tablespoons of the cream mixture. Stir in remaining cream.


Put a cake ring around the crust. Pour mango cream onto the crust and chill for at least 2-3 hours.

For the strawberry cream: Rinse strawberries and puree 300 grams (approximately 10 1/2 ounces). Combine puree with powdered sugar, mascarpone and lemon juice. Whip cream with stabilizer until stiff, stir in vanilla. Fold into mascarpone cream. Spread strawberry cream on top of cooled mango cream. Garnish the cake with remaining strawberries and mangoes. Sprinkle with pistachios and mint leaves and serve.