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Mango Stuffed Cake Recipe

Mango Stuffed Cake

Cakes, Pies & Tarts

Total Time : Serves 10

HOW TO PREPARE Mango Stuffed Cake Recipe

Grease and flour two 20cm round sandwich tins.

In an electric beater, beat the butter for 1 minute. Add the sugar and beat for 5 minutes or until fluffy.

Beat in the eggs, one at a time between each addition. Sift the flour again over the bowl. Using a metal spoon, gently fold the flour into the cream mixture.

Divide the mixture for each tin, smooth the surface and bake in a 180°C oven for 30-35 minutes or until golden brown. Turn onto wire rack to cool.

Whip the liquid cream until stiff. Gently fold in NESTLÉ Cream, dissolved gelatin and mango.

Cut each cake horizontally into 2 equal slices. Spread the filling evenly on 2 slices and cover with the 2 remaining slices.

Cover the cake with whipped cream if preferred and serve.

Nutritional Information For Mango Stuffed Cake Recipe

Per Portion of 300g

Energy : 566.00 Kcal
Protein : 7.50 g
Carbohydrate : 49.00 g
Fats : 38.00 g

Your Grocery List

  • 1¼ cups butter or 250 g, softened
  • 1¼ cups caster sugar or 250 g
  • 4 eggs, kept at room temperature
  • 1¾ cups white self-raising flour or 250 g, sifted twice
  • For filling:

  • 1½ cups whipping cream or 375 ml, liquid
  • 1 tin Nestlé® Cream Original or 170 g
  • 1 tablespoon gelatine powder, dissolved in 3 tablespoons hot water
  • 1 medium ripe mango, peeled and diced


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