A gorgeous tropical creation, mango meringue cream cake is just bursting with flavours. Celebrate the return of the warm season with this fruity delight. Why not host an Easter garden party with this dessert as the star guest?
Mango meringue cream cake
- 700 g castor sugar
- 500g butter, softened
- 8 large eggs
- 10ml (2 tsp) vanilla extract
- 630g cake flour
- 20ml (4 tsp) baking powder
- 180g cornflour
- 10ml (2 tsp) salt
- 500ml (2 cups) buttermilk
- 4 mangoes, peeled and sliced
- 1 litre water
- 350g sugar
- 1 vanilla pod, sliced lengthways
- 500ml (2 cups) cream
- 8 small white meringues, broken into pieces
Preheat the oven to 180°C. Grease and line 2 x 18cm-diameter cake tins.
For the cake, cream the sugar and butter until light and fluffy. Add the eggs one by one, beating after each addition. Mix in the vanilla.
Sift the flour, baking powder, cornflour and salt into a large bowl.
Alternately mix small amounts of the buttermilk and the flour mixture into the butter mixture until you have a smooth batter. Stir in three quarters of the mango slices, then spoon the batter into the cake tins.
Bake until a skewer comes out clean, about 40 – 50 minutes. Place on a rack to cool.
For the filling, boil the water, sugar and vanilla pod together in a pot until you have a thick syrup. Set aside to cool a little before removing the pod.
Beat the cream until stiff peaks form. Fold in the broken meringues and remaining mango slices.
Spread the meringue cream between the two cake layers to sandwich them together. Pour the syrup over the cake and serve immediately.