John Myers
Marbled Mango Yogurt Cake
The perfect marbled mango yogurt cake recipe with a picture and simple step-by-step instructions.
- 1 medium sized Springform pan spread with oil
- 125 g Butter
- 250 g Sponge fingers made from sponge cake
- 1 Can Mango (425 ml)
- 13 leaf White gelatin
- 600 g Whole milk yogurt
- 100 g Sugar + 1 tsp
- 1 packet Vanilla sugar
- 1 tbsp Lemon juice
- 1 size Freeze bag
- 1 bag Flaked almonds
- Melt the butter over a mild heat. Put the ladyfingers in the freezer bag, close and finely crumble with a cake roll. Mix the crumbs and melted butter. Press down on a lightly oiled base of the springform pan to form a smooth base. Cover and chill for approx. 60 minutes.
- Puree the mango together with the juice. Soak 8 sheets of gelatine and 5 sheets of gelatine separately. Squeeze out 5 sheets of gelatine and dissolve. First stir in 4 – 5 tablespoons of puree, then stir into the rest of the puree, do not refrigerate.
- Mix whole milk yoghurt, 100 g sugar, vanilla sugar and lemon juice. Whip 300 g cream until stiff. Squeeze out 8 sheets of gelatine, dissolve. First mix with 3 – 4 tablespoons of yoghurt cream and then stir into the rest of the cream, fold in the cream.
- Place half of the yoghurt cream on the bottom and half of the mango puree. Pull through with a fork and marble. Spread the rest of the yoghurt cream on top and pour the rest of the puree on top. Marble with a fork, then cover and chill for about 5 hours.
- Whip 5,100 g whipped cream until stiff, pour in 1 teaspoon of sugar. Remove the cake from the mold and place on a cake plate. Pour the cream into a piping bag with a perforated nozzle. Decorate the cake with tuffs and mango.
- Or as shown in my picture, brush all over with cream and decorate with flaked almonds.
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