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

This Thermomix® recipe for Lemon-Mango-Passion Fruit Cake is ready in 2 h 30 min. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

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

Ingredients (24 ingredients)

  • 200 g Butter, soft
  • 1 pinch Salt
  • 200 g Sugar
  • 2 piece Organic lemons, zest
  • 4 piece 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 tsp Vanilla extract
  • 4 tsp San-Apart
  • 375 ml Mango-passion fruit smoothie
  • 1 piece Mango, fresh
  • 1 piece 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 oven to 175°C top/bottom heat. Line two springform pans (20 cm diameter) with baking paper.

2

Prepare lemon sponge cake in Thermomix

Thermomix® Setting
2 min/Speed 4

Put 200 g soft butter, 200 g sugar and zest of 2 organic lemons into 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 batter onto the prepared springform pans and bake in the preheated oven at 175°C top/bottom heat for 35 minutes.

6

Prepare lemon syrup

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

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

5 min
7

Soak sponge cake bases

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

8

Prepare yogurt-mascarpone cream

Thermomix® Setting
2 min/Speed 3,5

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

2 min
9

Prepare mango-passion fruit filling

Peel and dice mango. Halve 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

Put 75 ml mango-passion fruit smoothie and 45 g cornstarch into 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 measuring cup on. Fold in mango cubes and let cool.

10 sec & 5 min
11

Prepare fruit mirror

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

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

2 min
12

Layer cake

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

13

Fruit mirror and decoration

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

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About this recipe

This lemon-mango-passion fruit cake is a tribute to sunny days and exotic aromas. The idea came from the desire to combine the refreshing acidity of lemons with the sweetness of mango and the slightly sour note of passion fruit. I still remember my first attempt when the fruit filling turned out a bit too liquid – but practice makes perfect! The ingredients all play an important role. The soft butter in the sponge cake ensures a delicate texture, while the lemon zest and juice provide a pleasant freshness. The eggs bind the ingredients and give the sponge cake structure. The flour and baking powder provide the necessary lightness. For the cream, I use Greek yogurt, mascarpone and sour cream to achieve a creamy but not too heavy consistency. San-Apart stabilizes the cream and prevents it from soaking through. The mango-passion fruit smoothie forms the basis for the fruit filling, which is complemented by fresh mango and passion fruit. Agar-agar ensures the firmness of the fruit mirror. Coconut flakes and blueberries serve as decoration and bring additional texture and flavor into play. When preparing in the Thermomix®, it is important to use the butter really soft so that it mixes well with the sugar. The eggs should be at room temperature so that they can be incorporated into the dough better. When cooking the lemon syrup and the fruit filling, be sure to put on the measuring cup to avoid splashing. The cream should not be beaten for too long, otherwise it may curdle. The fruit filling must cool well before being layered onto the cake so that the cream does not melt. For a vegetarian version, you can use gelatin instead of agar-agar. For a vegan version, you would have to replace the butter with a vegetable alternative, the eggs with an egg substitute and the dairy products with vegan alternatives. You could also add other spices such as ginger or cardamom to give the cake a special touch. Serve the cake well chilled. A glass of chilled white wine or a fruity cocktail goes well with it. You can also garnish the cake with fresh fruit or a dollop of cream. The cake will keep in the refrigerator for about 2-3 days. You can also prepare and freeze the sponge cake bases. However, the cream should be freshly prepared. The fruit filling can also be prepared and stored in the refrigerator.

Created by

Lena Ludwig

Lena Ludwig

Community member

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11 Recipes

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Activity: Active
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Tags

#Baking #Fruity #Summerly #Festive #Sweet dish

Allergens

  • Gluten
  • Eggs
  • Milk

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