Better Together – Mango Cheesecake Layered Sponge
Valentine’s Day is just around the corner and for me, the day is all about celebrating the things in your life that make you better. Whether it’s with your significant other, best friend, or family – these relationships all have the power to amplify your best qualities. Together we can create something greater than what we could achieve alone. The support, companionship, and love that come from these relationships make life’s ups and downs easier to bear and the joys sweeter.
This notion of “better together” is especially true in cooking as well. Just like how two people can complement each other and make a relationship stronger, two flavors can do the same. For example, in this recipe – the sweet and tangy taste of mango balances out the richness of the cheesecake, creating a delightful taste that is hard to resist. These flavours are truly Better Together.
But it’s not just about the flavor combinations in this recipe, it’s also about the texture. The smooth and creamy cheesecake icing pairs perfectly with the fluffy and light texture of sponge cake. The combination of the two creates a unique and memorable dessert experience.
The same concept can be applied to the act cooking. When we come together in the kitchen with friends and family, not only do we create delicious meals, but we also create memories that will last a lifetime. Cooking together allows us to bond over a shared interest and create something special, just like how two flavors can complement each other in a dish.
Valentine’s Day is the perfect occasion to celebrate this idea of “better together”. It’s a day to show your appreciation for the special people in your life and to create memories that will last a lifetime. Whether it’s a candlelit dinner, a surprise picnic, or a homemade gift, it’s the little things that count on this special day.
So, why not embrace this idea of “better together” this Valentine’s Day by treating your loved one to a delicious mango cheesecake and sponge cake dessert? Not only will it make for a memorable dessert experience, but it will also bring a touch of sweetness to your already sweet relationship.
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Mango Cheesecake Layered Sponge
Preheat Oven to 180°C and line 2 x 8" (20cm) cake tins with baking paper
In a stand mixer, whip the egg whites until stiff peaks just form.
Add the Castor sugar gently and continue to whisk until the mixture is thick and glossy. The mixture shouldn't be grainy.
Add the egg yolks and whisk until just combined.
Remove the bowl from the stand mixture and sift in the flour. Use a rubber spatula to fold the flour into your light egg mix. Ensure this is well combined while being careful not to overwork. Moving the spatula in a combination of S, M & O patterns can be helpful to make sure you're combining everthing without mixing too hard.
Add the melted butter and hot water, and fold in lightly. (This step seems weird, but is important for the cake's texture)
Divide the batter between your two prepared pans and bake in your preheated oven for 20 minutes.
Turn out onto a wire rack, peel off any remaining paper and allow to cool fully (upside down cooling helps the cake be more level)
Slice the cheeks and sides off one large (2 small) mango and scoop the flesh into a blender. Puree until thick and smooth.
Combine softened Cream Cheese & Butter in the clean bowl of your stand mixer and beat until well combined.
Add icing mixture and rum, start the mixer off slow so the powdered sugar doesnt fly everywhere and gradually increase speed until the mixture is all combined, light and silky.
Fill a piping bag with your frosting, fitted with a decorative star tip or round tip depending on preference. Set aside for assembling the cooled cake.
Slice each cooled cake in half with a serrated knife (Bread Knife).
spread a small amount of frosting on your cake plate / decorating board. Place the bottom layer of cake down and spread with a layer of frosting.
Pipe a ring of frosting around the cake at this step to create a dam to keep the mango filling in as you add more layers. Spoon in just enough mango filling to cover the layer, spreading out to the sides where you've piped the frosting - be careful not to over-fill. (Don't use more than 1/3 of your filling)
Repeat the layering process with the next two layers of cake. With the final layer, spread the top with frosting before placing on top of your cake stack so you don't have to press down too hard on everything.
Frost the sides of the cake using an offset spatula or spoon. Use the remaining frosting in your piping bag to pipe a decorative border around the top of the cake. A rope pattern is formed by tight, slanted "o" spirals - like an oval coil. This border will be a dam to hold the mango slices in as well.
If you have leftover frosting you can use this to pipe a decorative border around the base of the cake as well.
Slice your fresh mango into thin strips. (Cut off and and peel the two cheeks and then sides. Placing the mango cheeks flat side down on your cutting board, then slice from here.)
Arrange the mango slices around the outside, layering each slice just over the last one and work your way around the cake in a spiral. Layer the slices from the outside in, propping them up on the previous row just slightly to form a rosette pattern.
Serve with friends, family & loved ones!
Ingredients
Directions
Preheat Oven to 180°C and line 2 x 8" (20cm) cake tins with baking paper
In a stand mixer, whip the egg whites until stiff peaks just form.
Add the Castor sugar gently and continue to whisk until the mixture is thick and glossy. The mixture shouldn't be grainy.
Add the egg yolks and whisk until just combined.
Remove the bowl from the stand mixture and sift in the flour. Use a rubber spatula to fold the flour into your light egg mix. Ensure this is well combined while being careful not to overwork. Moving the spatula in a combination of S, M & O patterns can be helpful to make sure you're combining everthing without mixing too hard.
Add the melted butter and hot water, and fold in lightly. (This step seems weird, but is important for the cake's texture)
Divide the batter between your two prepared pans and bake in your preheated oven for 20 minutes.
Turn out onto a wire rack, peel off any remaining paper and allow to cool fully (upside down cooling helps the cake be more level)
Slice the cheeks and sides off one large (2 small) mango and scoop the flesh into a blender. Puree until thick and smooth.
Combine softened Cream Cheese & Butter in the clean bowl of your stand mixer and beat until well combined.
Add icing mixture and rum, start the mixer off slow so the powdered sugar doesnt fly everywhere and gradually increase speed until the mixture is all combined, light and silky.
Fill a piping bag with your frosting, fitted with a decorative star tip or round tip depending on preference. Set aside for assembling the cooled cake.
Slice each cooled cake in half with a serrated knife (Bread Knife).
spread a small amount of frosting on your cake plate / decorating board. Place the bottom layer of cake down and spread with a layer of frosting.
Pipe a ring of frosting around the cake at this step to create a dam to keep the mango filling in as you add more layers. Spoon in just enough mango filling to cover the layer, spreading out to the sides where you've piped the frosting - be careful not to over-fill. (Don't use more than 1/3 of your filling)
Repeat the layering process with the next two layers of cake. With the final layer, spread the top with frosting before placing on top of your cake stack so you don't have to press down too hard on everything.
Frost the sides of the cake using an offset spatula or spoon. Use the remaining frosting in your piping bag to pipe a decorative border around the top of the cake. A rope pattern is formed by tight, slanted "o" spirals - like an oval coil. This border will be a dam to hold the mango slices in as well.
If you have leftover frosting you can use this to pipe a decorative border around the base of the cake as well.
Slice your fresh mango into thin strips. (Cut off and and peel the two cheeks and then sides. Placing the mango cheeks flat side down on your cutting board, then slice from here.)
Arrange the mango slices around the outside, layering each slice just over the last one and work your way around the cake in a spiral. Layer the slices from the outside in, propping them up on the previous row just slightly to form a rosette pattern.
Serve with friends, family & loved ones!
Notes
Recipe Notes
If fresh mango isn’t available, you can use one can of tinned mango slices in syrup for the filling. Just drain the slices and puree – straining out excess pulp/fibre with a fine mesh sieve.
The topping decoration really does need to be firm fresh mango – but the cake will be perfectly fine if you have to exclude this layer.
Other sweet, tart, fruit fillings would be successfull – especially raspberries or cherries
In Australia, Icicng mixture is popular in comparison to Pure Icing Sugar, as due to the humidity – powdered sugar often becomes a hard unusable lump in no time.
The mixture has extra starches adding to keep the powdered sugar as lump-free as possible. Adding some hot water or other liquid in the mixing process helps the starches dissolve and leaves you with a silky, creamy frosting.
If you’ve gotten an average tasting mango you can tweak the flavour with a bit of sugar or lemon juice to taste.
You can use 2tsp vanilla essence or 1tsp vanilla paste.
For an alcohol free option, replace with 2tsp hot water.
Key Ingredients
This looks incredible! Can’t wait to try making it myself one day. Just have to perfect my sponge technique XD
Give this one a go – even if you fill it with something else like jam and cream, it’s been pretty reliable!