Lemon-Mango-Passion Fruit Cake

Lemon-Mango-Passion Fruit Cake

Cake

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Cook Time

2 h 30 min

Difficulty

Medium

Prep Time

60 Min

Description

This fruity lemon-mango-passion fruit cake, prepared in the Thermomix®, impresses with the fresh flavors of lemon and exotic fruits. The main ingredients are butter, eggs, lemon, sugar and flour. The preparation time is 150 minutes and yields one cake. Ideal as a summery dessert or festive sweet treat for the whole family.

Ingredients (24 ingredients)

  • 200 g Butter, soft
  • 1 Prise Salt
  • 200 g Sugar
  • 2 Stück Organic lemons, zest
  • 4 Stück Eggs, room temperature
  • 220 g Flour
  • 8 g Baking powder
  • 75 ml Lemon juice
  • 75 g Sugar
  • 300 g Greek yogurt
  • 350 g Mascarpone
  • 200 g Sour cream
  • 70 g Sugar
  • 1 Pck. Bourbon vanilla sugar
  • 1 TL Vanilla extract
  • 4 TL San-Apart
  • 375 ml Mango-passion fruit smoothie
  • 1 Stück Mango, fresh
  • 1 Stück Passion fruit
  • 45 g Cornstarch
  • 200 ml Passion fruit juice
  • 4 g Agar-agar
  • 150 g Coconut flakes
  • 100 g Blueberries

Preparation (13 steps)

1

Prepare Lemon Sponge Cake

Preheat the oven to 175°C (347°F) top/bottom heat. Line two springform pans (20 cm diameter) with parchment paper.

2

Prepare Lemon Sponge Cake in Thermomix

Thermomix® Setting
2 min/Speed 4

Place 200 g soft butter, 200 g sugar and zest of 2 organic lemons in the mixing bowl. Beat for 2 min/speed 4 until fluffy.

2 min
3

Add Eggs

Thermomix® Setting
1 min/Speed 3

Add 4 room temperature eggs individually through the lid opening and stir in for 1 min/speed 3.

1 min
4

Add Flour and Baking Powder

Thermomix® Setting
15 sec/Speed 3

Mix 220 g flour and 8 g baking powder and add through the lid opening. Stir in for 15 sec/speed 3.

15 sec
5

Bake Sponge Cake

Spread the batter onto the prepared springform pans and bake in the preheated oven at 175°C (347°F) top/bottom heat for 35 minutes.

6

Prepare Lemon Syrup

Thermomix® Setting
5 min/212°F/Speed 2 212°F

Place 75 ml lemon juice and 75 g sugar in the mixing bowl. Cook for 5 min/100°C/speed 2. Leave the measuring cup on.

5 min
7

Soak Sponge Cake Bases

Remove the sponge cake bases from the oven and soak them with the lemon syrup. Let cool.

8

Prepare Yogurt-Mascarpone Cream

Thermomix® Setting
2 min/Speed 3,5

Place 300 g Greek yogurt, 350 g mascarpone, 200 g sour cream, 70 g sugar, 1 packet bourbon vanilla sugar, 1 tsp vanilla extract and 4 tsp San-Apart in the mixing bowl. Beat for 2 min/speed 3.5. Insert butterfly whisk. Fill into a piping bag and refrigerate.

2 min
9

Prepare Mango-Passion Fruit Filling

Peel and dice the mango. Halve the passion fruit and scrape out the pulp.

10

Prepare Mango-Passion Fruit Filling

Thermomix® Setting
10 sec/Speed 5 & 5 min/212°F/Speed 2 212°F

Place 75 ml mango-passion fruit smoothie and 45 g cornstarch in the mixing bowl and stir for 10 sec/speed 5. Add remaining smoothie (300 ml) and passion fruit pulp. Cook for 5 min/100°C/speed 2. Leave the measuring cup on. Fold in diced mango and let cool.

10 sec & 5 min
11

Prepare Fruit Glaze

Thermomix® Setting
2 min/212°F/Speed 2 212°F

Place 200 ml passion fruit juice and 4 g agar-agar in the mixing bowl. Bring to a boil for 2 min/100°C/speed 2. Leave the measuring cup on. Let cool to 40°C.

2 min
12

Layer the Cake

Halve the sponge cake bases (4 layers). Layer the cake: sponge cake, cream, fruit filling, sponge cake, cream, sponge cake, cream, fruit filling, sponge cake, cream. Refrigerate.

13

Fruit Glaze and Decoration

Pour fruit glaze over the cake. Refrigerate for 1 hour. Remove the cake ring, spread the remaining cream, press 150 g coconut flakes onto the edge and decorate with 100 g blueberries.

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Created by

Lena Ludwig

Lena Ludwig

Community member

9

Rezepte

0

Kochbücher

Aktivität: Aktiv
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Tags

#Baking #Fruity #Summery #Festive #Dessert

Allergens

  • Gluten
  • Eggs
  • Milk

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