Mango Milk Cake (6x4-inch Box)

Prep: 30 min | Chill: 4+ hours | Serves: 4  

Ingredients

*Sponge Layer:*  

- 100g all-purpose flour  

- 3 eggs  

- 80g sugar  

- ½ tsp baking powder  

*Mango Milk Cream:*  

- 250ml cold milk  

- 200ml heavy cream  

- 50g powdered sugar  

- 100g mango puree  

- 7g gelatin + 30ml water  

*Assembly:*  

- 200g fresh mango cubes  

- Extra mango puree for soaking  

Instructions

1. *Sponge:*  

   - Beat eggs and sugar until pale. Fold in flour and baking powder.  

   - Bake in 6x4-inch pan at 180°C (350°F) for 15 min. Cool and slice horizontally.  

2. *Milk Cream:*  

   - Bloom gelatin in water; microwave 10 sec to dissolve.  

   - Whip cream with sugar. Mix in milk, mango puree and cooled gelatin.  

3. *Assemble:*  

   - Place sponge layer in box; soak with mango puree.  

   - Add milk cream, then mango cubes. Repeat layers.  

   - Top with mango decor.  

4. *Chill:*  

   - Refrigerate 4+ hours until set.

Tip: Use ripe Alphonso mangoes for best flavor.