Name: Mango Cake with Curd recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 6 eggs separated; 250 g unsalted butter brought to room temperature; 8 tbs flour; 15 g baking powder; 8 g vanilla sugar; 1 kg milk curd (see notes); 825 g canned mango in syrup; 250 g icing sugar

by Mirka Last updated on 08/02/2019

A cake made from homemade sour milk curd. - Mirka

Ingredients

6 eggs separated
250 g unsalted butter brought to room temperature
8 tbs continental flour
15 g baking powder
8 g vanilla sugar
1 kg milk curd (see notes)
825 g canned mango in syrup
250 g icing sugar

Method

Step 1

Preheat fan forced oven to 170C degrees. Grease a 26cm round deep pan with extra butter and dust bottom and sides with extra flour.
Step 2

In a bowl, mix butter and sugar with electric mixer until fluffy. Add egg yolks one at the time. Add flour, curd or ricotta cheese, baking power, vanilla sugar and mix all well.
Step 3

In another bowl, mix egg whites with electric mixer until soft peaks form, then very gently fold into yolk mixture.
Step 4

Pour batter into prepared pan. Top with strained sliced mangoes. Press the fruit gently into batter with fork. Bake for about 1 hour, or when skewer comes out clean. Leave to cool, then sprinkle with icing sugar.

Recipe Notes

from Australia’s Best Recipes team

Continental flour is similar to plain flour, but less refined. You can find it in the baking section at your supermarket.

You can substitute homemade curd with ricotta.

I use a 26cm round baking dish and 7cm high.

To make homemade curd, leave 6L of milk on bench for 2 days at room temperature. Pour soured milk into large saucepan and add lemon juice and heat over medium heat, but don't boil it. Strain curd through clean and heavy duty cloth wipes (60cm x 40cm) over a big saucepan.