Lemon-Mango-Passion Fruit Cake
Cake
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Cook Time
2 h 30 min
Difficulty
Medium
Prep Time
60 Min
Ingredients (24 ingredients)
-
200 g Butter, soft
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1 Prise Salt
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200 g Sugar
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2 Stück Organic lemons, zest
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4 Stück Eggs, room temperature
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220 g Flour
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8 g Baking powder
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75 ml Lemon juice
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75 g Sugar
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300 g Greek yogurt
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350 g Mascarpone
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200 g Sour cream
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70 g Sugar
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1 Pck. Bourbon vanilla sugar
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1 TL Vanilla extract
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4 TL San-Apart
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375 ml Mango-passion fruit smoothie
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1 Stück Mango, fresh
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1 Stück Passion fruit
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45 g Cornstarch
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200 ml Passion fruit juice
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4 g Agar-Agar
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150 g Coconut flakes
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100 g Blueberries
Preparation (13 steps)
Prepare lemon sponge cake
Preheat oven to 175°C top/bottom heat. Line two springform pans (20 cm diameter) with baking paper.
Prepare lemon sponge cake in the Thermomix
Put 200 g soft butter, 200 g sugar and zest of 2 organic lemons into the mixing bowl. Beat until fluffy for 2 min/speed 4.
Add eggs
Add 4 room temperature eggs one at a time through the lid opening and stir in for 1 min/speed 3.
Add flour and baking powder
Mix 220 g flour and 8 g baking powder and add through the lid opening. Stir in for 15 sec/speed 3.
Bake sponge cake
Spread the dough on the prepared springform pans and bake in the preheated oven at 175°C top/bottom heat for 35 minutes.
Prepare lemon syrup
Put 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.
Soak sponge cake bases
Remove the sponge cake bases from the oven and soak with the lemon syrup. Let cool.
Prepare yogurt-mascarpone cream
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. Whisk for 2 min/speed 3.5. Insert butterfly. Fill into a piping bag and refrigerate.
Prepare mango-passion fruit filling
Peel and dice mango. Halve passion fruit and scrape out the pulp.
Prepare mango-passion fruit filling
Put 75 ml mango-passion fruit smoothie and 45 g cornstarch into the mixing bowl and mix 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 mango cubes and let cool.
Prepare fruit glaze
Put 200 ml passion fruit juice and 4 g Agar-Agar into the mixing bowl. Bring to boil for 2 min/100°C/speed 2. Leave the measuring cup on. Let cool to 40°C.
Layer cake
Halve 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.
Fruit glaze and decoration
Pour fruit glaze over the cake. Refrigerate for 1 hour. Remove cake ring, spread remaining cream, press 150 g coconut flakes to the edge and decorate with 100 g blueberries.
Finished cooking? Great! 🎉
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