Ladyfinger cake with mascarpone cream, tangerines, and mango

Sponge Cake with Mascarpone Cream, Mandarins, and Mango

Holidays are not just about gifts and parties, but also about the moments we gather with our loved ones, sharing joys and delicious flavors. That’s why today I propose a quick sponge cake recipe that will impress without consuming too much of your time. This cake, with a velvety mascarpone cream and tropical flavors, is perfect for birthdays or any special occasion.

Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10-12

Ingredients:
- 1 large package of sponge biscuits
- 1 can of mango (approximately 400-500 g)
- 4 egg yolks
- 150 g sugar (or depending on how sweet the mandarins are)
- 150 ml mandarin juice
- Zest from 2-3 mandarins
- 1 packet of gelatin (10 g)
- 250 g mascarpone cream
- 200 ml whipped cream
- For the jelly:
- Fruits from the mango can
- 100 ml mandarin juice (from the 150 ml used earlier)
- 1 packet of gelatin

Preparation:

1. Preparing the cake mold:
Start by preparing the cake mold. Place plastic wrap on the bottom and sides of the mold to facilitate removing the cake after cooling. Use a mold with a diameter of about 24 cm to achieve a tall and generous cake.

2. Preparing the biscuits:
Drain the mango can and keep both the fruits and the juice. Quickly dip each sponge biscuit in the juice from the can, then place them on the bottom and sides of the prepared mold. Make sure the biscuits are well covered, but do not leave them too long in the juice to avoid disintegration.

3. Preparing the cream:
In a bowl, whisk the egg yolks with the sugar until frothy. Add 150 ml of mandarin juice and the zest, then place the mixture over a double boiler. Stir constantly until the cream thickens, about 8-10 minutes.

4. Hydrating the gelatin:
In another bowl, hydrate the gelatin in the remaining mandarin juice. Gradually add some of the hot cream to the hydrated gelatin, stirring vigorously to avoid lumps. Then pour the gelatin into the warm cream and mix well.

5. Adding mascarpone and whipped cream:
Let the cream cool slightly, then fold in the mascarpone cream, mixing gently with a spatula. Once everything is well combined, add the whipped cream and mix carefully to maintain the fluffiness of the cream.

6. Assembling the cake:
Pour half of the prepared cream over the biscuits, then add another layer of soaked biscuits. Top with the remaining cream and smooth the surface. Cover the cake with plastic wrap and refrigerate for at least 2 hours.

7. Preparing the jelly:
In a saucepan, mix the fruits from the mango can with 100 ml of mandarin juice and bring to a boil. When the mixture is hot, add the hydrated gelatin and mix well. Let the jelly cool slightly.

8. Finalizing the cake:
After the cream has set in the refrigerator, pour the mango jelly over the cake, ensuring it is evenly distributed. Allow the cake to chill for another hour before serving.

9. Serving:
Remove the cake from the mold using the plastic wrap and cut it into slices. You can decorate each slice with a few fresh mandarin slices or mint leaves for an elegant touch.

Practical tips:
- Make sure all ingredients are at room temperature before starting preparation to facilitate homogenization.
- Gelatin can be replaced with alternative thickening agents, such as agar-agar, for a vegetarian version.
- If you want a more aromatic cake, add a few drops of vanilla essence to the mascarpone cream.

Nutritional benefits:
This cake is a lighter choice, considering it uses simple and natural ingredients. Mango fruits are rich in vitamins A and C, while mandarins provide antioxidants. Additionally, mascarpone cream offers a dose of calcium and proteins, and the whipped cream adds a fluffy and delicious texture.

Frequently asked questions:
- Can I use other fruits instead of mango?
Yes, you can experiment with peaches, strawberries, or pineapple, depending on your preferences.

- Is this cake suitable for vegans?
With a few modifications, such as using tofu instead of mascarpone and plant-based whipped cream, you can adapt the recipe.

- How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

This sponge cake with mascarpone cream, mandarins, and mango is not just a simple recipe, but also an opportunity to create sweet memories with loved ones. Enjoy every slice and cherish every moment!