Ingredients
Scale
For the cake
- 5.3 oz. (150g) sour cream (Saure Sahne)
- 2 tbsp. milk
- 1/2 cup (120g) butter, softened
- 3/4 cups (150g) sugar
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups (200g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 mango, finely chopped
For the frosting & decoration
- 7 oz. (200g) cream cheese
- 3.5 oz. (100g) confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1/2 fresh mango
Instructions
- Preheat the oven to 325°F (160°C). Line a tall 7 inch (18cm) springform tin with baking parchment and grease lightly. Set aside. You can also use a regular 9 inch (23cm) springform tin for a less tall cake.
- Mix the sour cream and milk in a small bowl and set aside. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the sugar and mix for another 2-3 minutes. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder and salt and add this mixture alternating with the sour cream mix in three batches to the bowl – mix until just combined. Fold in the chopped mango, then pour the batter into the prepared tin and smooth out the top. Bake for 110-120 minutes or until a skewer inserted into the center comes out clean (if you make the lager, but flatter version, check after 90 minutes). Take out of the oven and let cool down in the tin for 15 minuts, then remove and let cool down completely on a wire rack.
- For the frosting add the cream cheese with confectioner’s sugar and vanilla extract to a bowl and mix until combined. Set aside. Peel the mango (you need about half of the mango) and cut into thin slices.
- To finish the cake spread the frosting on the cake and decorate with the mango slices. To get a flower, roll up a slice and place in the middle of the cake, then arrange the remaining mango slices in shape of a flower accordingly. Serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8