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Recipes in English >> Dessert / Meetha Recipes >> Mango Yogurt Cake

Deliciously sweet mangoes blended with yoghurt and cream make this cake a perfect summer delight.

	100 g fine sugar and
	4 egg yolks place into a bowl and beat until mixture is creamy
	4 egg whites beat until stiff
	1 tablespoon fine sugar add and mix a few seconds longer
	100 g sifted flour fold into the mixture, alternately with the egg whites.
	Spoon the dough into the baking tin.

Filling

	400 g mango cuts and
	1 teaspoon lime juice blend together
	200 ml water heat up to near boiling
	5 teaspoons gelatine dissolve in the hot water, add to the mangoes and refrigerate until mixture is about to set.
	250 g package yoghurt and
	100 g fine sugar mix and add to the half-set mango mixture
	200 ml cream beat until stiff
	2 tablespoons fine sugar mix with cream, then fold into mango mixture
	2 egg whites beat until stiff
	2 tablespoons fine sugar add to the beaten egg whites, then fold into mango mixture.
	100 ml Mango juice ("Tops" or similar brand) sprinkle over biscuit sponge.

Topping

	Slices of Mangoes decoratively arrange them over the filling, then return to refrigerator.
	200 ml Mango juice ("Tops" or similar brand) bring to near boiling point
	2 teaspoons gelatine mix with juice until dissolved and cool.

• Line and grease the base of a springform, about 23 cm in diameter, with aluminium foil, and dust it with flour. Keep ready. Preheat the oven. Bake for approx. 20 minutes in medium hot oven or until top is firm. Cool the sponge and then remove from the baking tin. Make a fresh lining for the base and sprinkle with sugar. Place the sponge back into the baking tin. Line the rim of the springform with a double layer of butter paper and adjust it to the base again.
• Filling: Spoon the filling over the sponge and place into the refrigerator to set for minimum 6 hours or over night.
• Topping: Place the cake into the freezer for 1/2 hour. When the gelatine is about to set, spoon it over the cake, to give it a glaze.