MANGO ALMOND ICEBOX CAKE
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.
Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
MANGO-ALMOND CAKE
Make and share this Mango-Almond Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Puree mangoes till smooth and you have about 2 cups of puree.
- Place almonds, sugar and baking powder into food processor.
- Combine well then pour in puree, blend well.
- Add eggs one at a time.
- Pour batter into greased 20 cm cake tin.
- Bake 180 C for 1 hour.
- Cool in tin for 10 minutes.
Nutrition Facts : Calories 224.2, Fat 12, SaturatedFat 1.6, Cholesterol 93, Sodium 72.8, Carbohydrate 24.5, Fiber 3.4, Sugar 20, Protein 7.7
ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM
Make and share this Almond Sponge Cake Filled With Almond Cream recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
- Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
- Increase the oven temperature to 450°F.
- Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
- While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
- To the two yolks, add the additional yolk, and the two remaining eggs.
- Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
- Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
- Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
- Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
- In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Beat in one tablespoon sugar and beat until stiff peaks form.
- Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
- Bake for 7 minutes or until golden brown.
- Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
- Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
- Place on a wire rack to cool.
- To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
- Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- Fold in 1/3 cup toasted ground almonds.
- When ready to fill, unroll the sponge, spread with the filling, and reroll.
- Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
- Just before serving, dust with icing sugar.
Nutrition Facts : Calories 277.9, Fat 19.1, SaturatedFat 8.2, Cholesterol 172.7, Sodium 67, Carbohydrate 21.2, Fiber 1.2, Sugar 16.4, Protein 6.5
MANGO ALMOND SPONGE CAKE
Make and share this Mango Almond Sponge Cake recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Beat egg yolks, sugar and lemon juice until light and lemon colored.
- Beat egg whites with cream of tartar and salt until soft peaks form.
- Stir 1/4 egg whites into yolks. Fold in remaining whites and the flour.
- Spoon batter into buttered 9" spring form pan.
- Bake at 350' for 35-40 minutes. Remove side of pan. Cut out a 6" round from center of cake, leaving sponge shell with a 3/4" thick bottom.
- In a blender, make crumbs with the removed cake pieces, then toast them in a 350' oven for 10 minutes until golden.
- Combine chopped mango, pureed mango, sugar and orange liqueur. Spoon into sponge shell. Whip cream with sugar.
- Spoon over entire top of cake. Sprinkle with almonds and about 1/2 cup toasted crumbs.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 324.7, Fat 14.6, SaturatedFat 6.7, Cholesterol 144.2, Sodium 68.1, Carbohydrate 43.2, Fiber 1.5, Sugar 31.4, Protein 7
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