How To: Mango Cake with Caramel Latte Frosting

Happy Easter Nibblers!

       I have an excess of mangoes at home at the moment. I knew I wanted to make a mango cake but, could not decide on which type of sponge or frosting. I was in a tickle for days. But then, I was out looking at the easter eggs range and those Caramello eggs just caught my eyes. So I decided to put the two together and make a cake out of it. I loved how moist this cake was and the sweetness that the mango brought to the cake. Add the caramel latte frosting and it is a match made in heaven.

How To: Mango Cake with Caramel Latte Frosting
What you’ll need:
Makes 3 layer 20cm cake
The Cake:
– 2 medium mango
– 200g unsalted butter softened
– 200g sugar
– 310g self raising flour
– 250mL of milk
– 2 tsp. vanilla extract
– 4 eggs 
Caramel Latte Frosting
– 300g softened butter
– 5 tsp. instant coffee mixed with 1Tbs. warm water
– 100g icing sugar (sifted)
– 1/2 tsp. vanilla extract
– 2 Tbs. milk
– 3 drops of green food colouring
– Caramello eggs to decorate
Caramel Sauce
– 50g of sugar
– 40g unsalted butter 
– 1/4 cup thickened cream

How To:
For Caramel Component

Mango slices
Tin lined with mango

1. Heat sugar in a saucepan over medium heat, stirring constantly
2. Mix until the sugar melts into a brown- amber liquid and then immediately add butter then stir
3. Stir until butter is completely melted (Takes 2-4 minutes)
4. Pour thickened cream into the caramel, stirring continuously
5. Leave to boil for a minute
6. Remove from heat and sieve the caramel through a sift to ensure a smooth consistency
7. Set aside until needed


For Cake Component
1. Pre-heat oven to 160 degrees Celcius / 320 degrees Farenheit
2. Peel mango and slice into 0.5cm slices, should get about 10 slices each mango
3. Grease three 20cm circular cake tins and line two cake tins with mango slices, making sure theres no spaces then set aside
4. Beat butter and sugar until light and fluffy
5. Add egg in one at a time
6. Combine vanilla extract 
7. Add flour and milk alternatively until well combined
8. Divide cake batter into the three greased cake tins

Baked Mango Sponges

9. Pop into the oven and bake for 25- 30 minutes until cooked then leave to cool
Caramel Latte Frosting
1. Beat butter until yellow butter turns to a pale, white colour (Takes approx. 10 minutes)
2. Add vanilla extract and milk and beat until well combined
3. Add icing sugar and coffee mixture and 5 Tbs. of the caramel sauce and mix for at least 5 minutes until well combined
When all components are ready, it’s assemble time!
1. Place one mango sponge on a cake board
2. Add about 1/2 cup of the caramel latte frosting on top the the mango layer and spread an even layer on top of the mango
3. Add the other mango sponge directly on top of the first layer and add same amount of frosting to second layer
4. Add last sponge on top 
5. Using  a large round tip and piping bag, pipe along each layer to fill the gaps and make the edges of the cake more uniform
6. Add green food colouring to remaining frosting and using a large closed star tip, pipe around the top layer of the cake to act as the grass
7. Decorate with Caramello eggs and serve!

 

Cake layers

I hope you’re all having a lovely Easter break with family and friends. Be sure to leave me a comment if you do give this one a go!

Nibble Away,

Jo

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