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
1 Sponge cake base (prepared)
For the mango cream
500 grams Mangoes (fresh or canned)
100 grams powdered sugar
1 ½ packets gelatin (white, ground)
150 milliliters multivitamin juice
150 grams Whipped cream
400 grams Crème fraiche
For the strawberry cream
700 grams Strawberries
70 grams sugar
250 grams Mascarpone
1 Tbsp lemon juice
200 grams Whipped cream
1 pkg whipped cream stabilizer
1 pkg Vanilla sugar
1 Tbsp chopped Pistachio
mint (for garnish)
How healthy are the main ingredients?
StrawberryMangoMascarponeWhipped creamWhipped creamsugar

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.