Delight in the sumptuous layers of fresh mango cream cake: a dairy- and egg-free culinary marvel

Discover the essence of tropical delights with our Mango Creme Fraiche Cake, where fluffy sponge cake layers are generously filled with homemade mango curd and enveloped in luscious vanilla whipped cream. Made entirely without eggs or dairy, this cake not only caters to a variety of dietary preferences, but also maintains a light and irresistibly tempting profile, making it a standout dessert for any occasion.

Why you'll love it: If you love the sweet and aromatic appeal of mangoes, this cake is a true celebration of that love. Homemade mango curd delivers a burst of fresh mango flavor, which perfectly complements the airy, vanilla-infused whipped cream. The sponge cake itself is a pastry marvel, achieving an enviable softness without the use of traditional dairy or eggs, proving that indulgence can be both delicious and inclusive.

Perfect occasion: This cake is a perfect centerpiece for summer gatherings, whether it's a family reunion, a casual barbecue, or a sophisticated garden party. It also makes a great choice for birthdays and celebrations for those who prefer vegan or egg-free options. Its vibrant appearance and refreshing taste make it a delicious treat for warm-weather festivities.

Decorating Tips: Decorate the top layer of your cake with thin slices of fresh mango arranged in a circle for a visually striking effect. Consider adding edible flowers such as pansies or marigolds to enhance the tropical theme. For a touch of elegance, lightly sprinkle with powdered sugar just before serving, or drizzle a little mango puree around the plate for an extra touch of flavor and color.

Sponge cake ingredients:

• 200 ml of milk (almond or choice)
• 1/2 teaspoon white vinegar
• 20 ml of unsweetened natural yogurt (almond or choice)
• 140g caster sugar
• 60 ml oil (sunflower or grapeseed)
• 2 teaspoons of vanilla extract
• 10g cornstarch
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Optional: 1/2 teaspoon cardamom powder
• 150 g all-purpose flour
• 1/8 teaspoon salt

Method for sponge cake:

1. Preheat the oven to 177°C (350°F) and prepare two 6-inch cake pans, oiled and lined with parchment paper.
2. In a bowl, mix the milk, vinegar and yogurt. Let sit for 5 minutes before adding the sugar, oil and vanilla extract. Stir until the sugar dissolves.
3. Sift together all the dry ingredients and gradually incorporate them into the liquid mixture. Divide the batter evenly between the prepared pans.
4. Bake for 25 to 30 minutes or until cakes are set.

Mango Curd Ingredients:

• 120 g of mango puree
• 30 ml of milk
• 30 ml of water
• 35g caster sugar
• 10g cornstarch
• 25g soft butter

Preparation of mango curd:

1. Combine milk, mango puree, water, sugar and cornstarch in a saucepan over medium heat. Whisk continuously until boiling.
2. Remove from heat, add butter and mix until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for 1 to 2 hours.

Vanilla Whipped Cream Ingredients:

• 360 ml whipped cream (dairy-free)
• 90g powdered sugar
• 2 teaspoons of vanilla extract

Preparation of the whipped cream:

1. In a mixing bowl, whisk together all ingredients until stiff peaks form. Store in the refrigerator until needed.

Assembling the cake:

1. Place a sponge cake on a plate, add and smooth the whipped cream, then draw a border around the edges. Fill the center with mango cream.
2. Add the second layer of sponge cake, cover lightly with whipped cream and finish with a final layer around the cake.
3. Decorate with fresh mango and additional mango curd if desired.

Store the cake in the refrigerator until ready to serve. Appreciate!