Mango Flan Cake

24 Oct

Have been reading a couple of baking blogs for so long. Always dream of baking fancy cake or something a bit different from what I always baked (chocolate, cupcakes..).

With Mama’s birthday coming up (Oct 10), I was searching for ideas. Intend to bake cakes for everyone’s birthday if time permits. I know it had to be something fruity cause that’s so Mama. I thought of strawberry or blueberry but Mun gave me the idea of mango cake. Think mixed fruit cake at Polar or Prima Deli.

Baked two 9″ vanilla cakes. Recipe from Sweetapolita’s blog. (I read “An Epic Tale of Vanilla Cake” and choose from there.


Whipped up the “whipped” cream. Almost failed and Mama saved the day! Note: Always whip at the highest speed! Put towel over the mixer to avoid the splashes of cream.

I added in chopped mangoes for more mango taste of course!


Crumb coat the cake. I can still see the crumbs and the cream wasn’t listening to me. So I put it in the fridge and this made the next step easier.


Afterwhich I added and smoothen up more cream. I still can’t get the smooth look but by then I realised the smooth look is not necessary.


Added in almond slice all around the cake. I think the right word will be “throw” almond slice. So darn hard!


Slice mango thinly and spread it on top of the cake. Mama gave the idea of dipping the strawberry with chocolate! Even mango with chocolate taste awesome! My mistake was putting the chopped mango in between but so difficult to take it out once I added it in.

Brush up or glaze jelly mixture on the fruits for shiny apperance and ta-dah!


I amazed myself. 😛

Overall, I love the cake! Though I think the vanilla cake is not suitable for a Mango Flan Cake. The cake was a little dense. I should have used sponge cake recipe. Also, the cream in between was too little! Must double up the recipe!

Here goes whipped cream recipe (adapted from Joy of Baking):-


  1. 1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
  2. 1/2 teaspoon pure vanilla extract
  3. 1 tablespoon (15 grams) granulated white sugar (I used more than 15 grams but I don’t have the exact figure because I tasted after each addition.)


I added everything together and whipped them in high speed till it hold a soft peak. It depends on individual actually.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: