Fruity sweetness in the cake for golden moments of indulgence.
mango cake
Juicy, aromatic, and fruity. Our mango cake brings tropical enjoyment to the coffee break and adds a summery flair.
approximately 60 minutes
12 pieces
Medium
Ingredients
2 ripe mangos
250 g flour
150 g sugar
3 eggs
120 g butter (soft)
1 packet of baking powder
100 ml milk
1 tsp vanilla sugar
1 pinch of salt
Powdered sugar for dusting
Preparation
Peel the mangoes, cut the flesh into cubes and set aside.
Cream together the butter, sugar, and vanilla sugar.
Gradually stir in the eggs.
Mix the flour, baking powder, and salt, and alternately stir into the batter with the milk.
Gently fold in the mango cubes.
Pour the batter into a greased springform pan (26 cm) and smooth it out.
Bake at 180 °C (top/bottom heat) for about 40–45 minutes.
Let cool, dust with powdered sugar, and serve.
💡 Tip: For an exotic note, add a bit of grated coconut to the batter.
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