Mango Jelly Layered Cake

Mango Jelly Layered Cake

Mango Jelly Layered Cake

INGREDIENTS

Syrup:
¾ cup sugar
1 cup water
1 tablespoon light corn syrup
2 tablespoons lemon juice
1 teaspoon orange extract
2 tablespoons orange liqueur
Mango Cake:
½ cup butter, softened
2 eggs
½ cup mango puree
¼ cup water
1 pack MAYA Oven Toaster Butter Cake Mix 200 g
Mango Jelly:
2 tablespoons cold water
2 tablespoons unflavored gelatin powder
4 tablespoons hot water
200 ml mango yogurt drink
½ cup mango puree
¼ cup all-purpose cream
whipped cream, as needed
sliced ripe mangoes, as needed

PROCEDURE

Prepare syrup. Combine all ingredients in a saucepan and cook over medium heat. Stir until sugar is dissolved and syrup slightly thickens. Set aside to cool. 

Prepare mango cake.
Preheat oven to 350?F/177?C. Grease and line the bottom of an 8-inch square pan. Set aside. 
In a bowl, combine all ingredients and mix until well combined. Pour into the prepared pan and bake for 30-35 minutes or until done. Brush with prepared syrup while still hot. Set aside to cool. Once cooled, use a 3-inch round cutter to make 4 cake cut-outs. 

Prepare mango jelly.
Put cold water in a bowl. Sprinkle gelatin over the water and let stand for 1 minute. Add hot water and stir until gelatin is completely dissolved and mixture is clear. Add the rest of the ingredients and mix using a whisk.

To assemble.
Wrap acetate film tightly around each cake cut-out, about 3 inches high from the bottom. Pour mango jelly mixture over the cake. Refrigerate until the jelly is set. Top with whipped cream and ripe mangoes.

YIELD

4 servings

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