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Tropical Mango Bavarian Cake

Tropical Mango Bavarian Cake by Linda T.
PREPARATION: 300 minutes, COOKING: 20 minutes


  • Decorating paste:

  • 25g butter

  • 25g natvia

  • 25g egg whites

  • 21g self raising

  • 10g cocoa

  • Sponge:

  • 28g almond meal

  • 25g Natvia

  • 8g self raising flour

  • 50g beaten eggs

  • 30g egg whites

  • 5g Natvia

  • 10g butter melted

  • Mango mirror:

  • ¼ of a mango pureed

  • ¼ sheet of gelatin

  • 20ml of water

  • 1 Tablespoon Natvia

  • Garnish:

  • 2 strawberries

  • 2 cumquats


  • 1.

    Decorating paste:

  • 2.

    Cream butter and Natvia until fluffy.

  • 3.

    Egg whites and continue mixing.

  • 4.

    Fold in self raising flour.

  • 5.

    Add cocoa and continue folding until even.

  • 6.

    Spoon batter into piping bag. Snip of a 1mm hole and pipe even diagonal lines across a 29cmx17cm lined baking tray with waxed paper.

  • 7.

    Place in freezer to freeze ~20 mins.

  • 8.


  • 9.

    Sift almond meal, Natvia, and self raising flour. Gradually mix in the egg whites.

  • 10.

    In a separate bowl, beat egg whites and Natvia until stiff peaks.

  • 11.

    Fold in ¼ of whipped egg whites to almond mixture. Gradually fold in the rest of the egg whites

  • 12.

    Fold in melted butter.

  • 13.

    Remove the piped decorations from freezer. Pour the sponge batter over the piped decorations and bake 240 degrees celcius or until skewer comes out clean when inserted. ~15 minutes.

  • 14.

    Remove from oven and allow to cool.

  • 15.

    Invert cake onto waxed baking paper. The cake should be inverted with the decorated patterns facing upwards.

  • 16.

    Use a mousse mould or a cup. Line the bottom and sides with acetate sheets. Ensure that the sides of the acetate sheets are much higher than the mould itself. Measure the circumference of the mould with a thread and cut the sponge to the length to fit the mould. For the base of the of the sponge, use the mould/cup to cut out a circle from the sponge.

  • 17.

    Place the longer piece of sponge inside the mould. Curve it so it fits snugly in the mould. Cut the base circle so that it fits snugly into the bottom of the mould.

  • 18.

    Bavarian Crème:

  • 19.

    In a saucepan, heat gelatin, half of the Natvia, salt and milk and egg yolk. Stir continuously over low heat until mixture thickens. Remove from heat and stir in vanilla extract.

  • 20.

    In a separate bowl, beat egg whites with remaining Natvia until stiff peaks. Whip the cream in a separate bowl and gradually fold into pureed mango. Fold the egg whites into mixture and pour into the moulds that are lined with the sponge.

  • 21.

    Chill it for 3 hours.

  • 22.

    Mango Mirror:

  • 23.

    Heat all ingredients together in a saucepan, stirring con tenuously over low heat until gelatin has completely dissolved. Allow to cool to room temperature and then pour over the Bavarian layer in the mould.

  • 24.

    Chill for 2 hours.

  • 25.

    Remove from fridge and serve garnished with a strawberry and sliced cumquats.

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