Home-style Mango Cream Cake Recipe

This egg muffin was made for my father's birthday, as his sister intended to bring it to her colleagues at work, so we made two cakes simultaneously, this one being a 6-inch size.

The cake layer is full of mangoes, the surface decorated with mango and small red seedless grapes, simple yet delicious.

　　Ingredients Main ingredients

6 inches sponge cake 1 piece,light cream 300g, sugar powder 30g, one large mango, a few red seedless grapes, heat-resistant chocolate beans in small amount.

Steps

1. Divide the 6-inch sponge cake into three layers.

2. Wash and de-seed the mango.

3. Cut most of it into cubes for later use.

4. Cut a small part into slices to make a mango flower.

5. Whip the light cream with sugar powder until piping consistency is reached.

6. Spread cream on the first cake layer and add mango pieces.

7. Place the second cake layer over it, spread cream again, and add more mango pieces.

8. Cover with the final cake layer.

9. Spread cream evenly on top and sides of the cake.

10. Place the mango flower in the center and arrange the mango cubes neatly around it.

11. Arrange the grapes decoratively along the edges, creating different piping patterns at the top and bottom.

12. Insert chocolate beans into the center of the cream flower.

Tips

1. You can use dragon fruit or kiwi passionfruit or mango, depending on your preference, mix and match freely.

2. Choose fruits with less moisture; make sure to drain any excess juice from the fruits before using them.