Mango jelly cake recipe

Recipe for a light cake layered with jelly and mango.

5 z 2 ocen

Prep Time 30

Cook Time 30

Total Time 1

Course Cakes

Servings 13

Calories 154 kcal

Blend the eggs with sugar until very thick, fluffy and light.
4 eggs, 100 g sugar
Sift the flour through a sieve together with the baking powder.
225 g wheat flour - all-purpose, 1.5 teaspoons baking powder
To the beaten eggs, alternately add flour and milk - mix on low speed just until combined.
120 ml milk
Grease a 30 cm long loaf pan with butter and dust with flour.
Pour the batter, place in an oven preheated to 180 degrees (top-bottom mode) and bake for about 30 minutes - until a dry stick comes out.
After baking, cool the cake, then cut it lengthwise in half.

Dissolve the jelly in 300 ml of hot water and mix thoroughly.
1 package jelly
Add mango pulp to the jelly and blend thoroughly with a blender.
200 g Mango & Apple in Jelly
Set the jelly aside to thicken slightly.
Transfer the bottom part of the cake to the pan in which it was baked.
Pour the thickening jelly onto the cake and cover with the second piece of cake.
Place in the refrigerator for several hours - so that the jelly completely sets.
Before serving, sprinkle the cake with powdered sugar.

You can also use ripe mango here - cut it into small pieces, then blend it with the jelly.

Servings: 100gCalories: 154kcalCarbohydrates: 27gProtein: 6gFat: 3g

Keyword mango cake

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