mango yogurt jelly cake

It's kind of hot to turn on the oven, I know that! But, me one, I have a long list of cake recipes to try and put into practice and just looking at it makes me want to instantly! 😀 So, no matter how hot I keep opening the oven at least a little, half an hour while baking a cake top is no big deal :))

The mango jelly cake that I propose to you today is very easy to make and after it stays in the fridge and cools down enough it is absolutely delicious and you will definitely forget the hardened heat from the oven :))

mango yogurt jelly cake


  • For the countertop:
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1 tablespoon oil
  • vanilla essence
  • For mango jelly:
  • 1 mango
  • 1 tablespoon sugar
  • 1 teaspoon jelly
  • For cream cheese:
  • 150 g Almette cream cheese
  • 100 g butter
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon

Preparation Mango Jelly Cake:


Whisk the egg whites with a pinch of salt. Gradually add the sugar and mix until you get a firm and glossy meringue. Rub the yolks with oil and vanilla essence over the meringue and mix gently. At the end, incorporate the flour, mixing gently with a spatula with movements from bottom to top.

The composition is poured into a tray (22 cm in diameter) lined with baking paper and put in the oven for about 30 minutes, until the top becomes firm and lightly browned on top. Remove to a grill and leave to cool.

Mango jelly:

We hydrate the gelatin in a few tablespoons of cold water, so that it is well covered by water.

Mango is cut on both sides of the seed. Grow the fruit horizontally and vertically, as if we were making a grid, then press the peel down. Peel the mango cubes from the peel and place them in a bowl where we will pass them well with the vertical mixer. Add the sugar, mix and boil over low heat until the juice decreases and reaches the desired consistency. Set aside, let cool slightly, then incorporate hydrated gelatin, mixing well.

Let cool until the composition cools very well and begins to thicken. Then put it over the well-cooled countertop and put it back in the fridge until we prepare the cream cheese.

Cheese cream:

Put in a bowl Almette cream cheese, soft butter that I left at room temperature and sugar. Mix everything very well until you get a homogeneous cream. At the end we flavor with cinnamon. Let it cool for a few minutes to harden a little, then put it over the mango jelly layer.

Let cool until ready to serve.

Good appetite! 😉

mango yogurt jelly cake

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