Dieser Beitrag ist auch verfügbar auf:
Deutsch
This summery cake consists of airy bases, a light yogurt cream frosting and fruity lime and mango fillings. It tastes delicate, sweet sour and incredibly delicious. With its numerous thin, colorful layers, it is an eye-catcher on the coffee table. You can find a detailed recipe for the lime mango layer cake with yogurt with the exact quantities and step-by-step instructions below.
With yogurt frosting and yogurt bases
The dough for this lime mango layer cake is made with yogurt. It is made without eggs, just like the dough for the raspberry cream cheese cake. This makes the cake bases particularly fluffy and soft.
The cake frosting also contains yogurt in addition to the cream, just like the filling for my peaches cream cake. It tastes light airy and combines perfectly with the cake bases.
Colorful, refreshing, tart fruit filling
This yogurt layer cake is filled with mango and lime. The two fruit fillings add color to the layers and give them a summery taste.
The lime filling has a tart and refreshing note. The mango filling makes the cake even fruitier.
Quicker version of the lime mango layer cake with yogurt
If you want to make things a little easier for yourself, you can use ready-made fruit jellies or jams to fill this yogurt layer cake. It’s best to use ones with a high fruit content and less sugar. For example, homemade mango jam works well for this.
Experiment with fruits
You can fill this yogurt layer cake with more than just mango and lime. It is also delicious with other fruits, similar to the raspberry meringue roulade.
Raspberries and lemon are a great combination. You may already know it from my lemon raspberry cupcakes recipe. You can also make a delicious fruity cake with strawberries or blackberries.
This lime mango layer cake is
- airy,
- light,
- fruity,
- creamy,
- soft,
- tender,
- sweet sour,
- refreshing,
- heavenly delicious,
- aromatic,
- summery,
- with yogurt frosting and yogurt bases,
- with two fruit fillings,
- a green, yellow and white eye-catcher on the coffee table,
- easy to make with a certain amount of time,
- ideal for a tea round with the family or a celebration.
How to make lime mango layer cake with yogurt: tips and tricks
- You can adjust the amount of sugar for the lime and mango filling to taste.
- Instead of cornstarch, you can use agar-agar or apple pectin to thicken the fruit fillings. Adjust the amount according to the packet instructions.
- The amount of flour specified for the dough may vary. Add enough of the last portion of flour until you have a soft, somewhat sticky dough.
- Do not knead the dough for too long, but only briefly until it has a homogeneous consistency.
- The yogurt and cream for the frosting must be cold.
- You can adjust the amount of powdered sugar for the frosting as required.
Video recipe for lime mango layer cake
You can find a short video for the lime mango layer cake with yogurt on my Youtube channel. You can see exactly how to make it at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the lime mango layer cake with yogurt using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Try out these other summery recipes with mango:
- Mango tiramisu – a summery dessert recipe
- Mango sorbet with basil – sugar free 3 ingredient recipe
- Mango lemonade – sugar free recipe with basil
Lime mango layer cake with yogurt
Ingredients
for the dough
- 180 g natural yogurt
- 70 g butter room warm
- 120 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- approx. 350 g flour
- 4 g baking soda
- flour for the work surface
for the frosting
- 400 g cream cold
- 80 g powdered sugar
- 200 g natural yogurt cold
for the lime filling
- 60 ml water cold
- 15 g cornstarch
- 100 ml lime juice freshly squeezed
- zest of 2 organic limes
- 50 g sugar
for the mango filling
- 200 g mango pulp
- 20 g sugar
- 40 ml lemon juice freshly squeezed
- 15 g cornstarch
Instructions
Preparation of the lime filling
- Dissolve cornstarch in cold water.
- Mix lime juice, lime zest and sugar in a very small saucepan.
- Pour in the cornstarch mixture and stir.
- Bring the lime mixture to the boil, stirring constantly, and simmer for approx. 1 - 2 minutes until it thickens.
- Allow the lime filling to cool completely, it will become firmer.
Preparation of the mango filling
- Cut mango pulp into very small cubes and place in a small saucepan.
- Add sugar and stir.
- Dissolve cornstarch in lemon juice.
- Pour the cornstarch mixture into the mango mixture and stir thoroughly.
- Bring the mango mixture to the boil, stirring constantly, and simmer for approx. 1 - 2 minutes until it thickens.
- Allow the mango filling to cool completely, it will become firmer.
Preparation of the dough
- Mix yogurt, softened butter, sugar, vanilla and salt.
- Mix 300 g flour with baking soda.
- Add the flour mixture to the yogurt mixture in portions and knead briefly to form a soft, slightly sticky dough, adding the remaining 50 g flour as required.
- Divide the dough on a floured work surface into 8 equal pieces (in my case approx. 89 g each).
- Dust the first dough piece with flour, roll it out thinly into a rough circle on a sheet of baking paper, cut out a Ø 20 cm circle from it, for example using a cake ring, and place the baking paper with the dough circle on a baking tray. Roll out the cut-off dough scraps thinly and place them on the baking paper next to the dough circle. Prick the cake base and the dough scraps several times with a fork.
- Bake the cake base together with the leftover dough in a preheated oven at 356 °F (180 °C) for approx. 5 - 6 minutes.
- Roll out the remaining dough pieces in the same way, cut out circles and bake the cake bases one after the other together with the leftover dough.
- Leave the cake bases and the leftover pastry to cool. Then finely crumble the leftover pastry.
Preparation of the frosting
- Whip cream and powdered sugar until stiff.
- Add spoonful by spoonful natural yogurt and whip briefly each time to form a homogeneous frosting.
Preparation of the cake
- Spread the frosting on the first cake base and spread several small dollops of mango filling on top. Place the second cake base on top, spread it with the frosting and spread several small dollops of lime filling on top. Repeat the process with the remaining cake bases, except for the last one, alternating the mango and lime filling on top of the frosting. Spread only the frosting on the last top cake base. Spread the sides of the cake with the frosting.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the lime mango layer cake for at least 5 hours or overnight.
Notes
- You can adjust the amount of sugar for the lime and mango filling to taste.
- Instead of cornstarch, you can use agar-agar or apple pectin to thicken the fruit fillings. Adjust the amount according to the packet instructions.
- The amount of flour specified for the dough may vary. Add enough of the last portion of flour until you have a soft, somewhat sticky dough.
- Do not knead the dough for too long, but only briefly until it has a homogeneous consistency.
- The yogurt and cream for the frosting must be cold.
- You can adjust the amount of powdered sugar for the frosting as required.
- Take note of the detailed tips and tricks for making the lime mango layer cake with yogurt at the top of the article.
If you are using Pinterest, you can pin the following picture:
