AuthorChef Edward Mateo
RatingDifficultyBeginner
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Yields4 Servings
Prep Time20 minsCook Time1 hr 25 minsTotal Time1 hr 45 mins
 240 g egg whites
 3 g Cream of Tartar
 240 g caster sugar
 5 ml Vanilla extract
 40 g All Purpose Flour
For buttercream:
 171 g Sugar, white
 1 cup Water
 160 g Egg yolk
 289 g Butter, unsalted
 2 ml Vanilla extract
 170 g mango sauce
for the filling:
 as needed ripe mango
for the topping:
 Ripe Mango
 0.5 cup Cashew Nuts
1

Preheat the Breville Smart Oven for 120 deg C under Bake Function.

2

Line two baking sheets, 40cm x 30cm, with wax paper. Using a pencil and an 8-inch round cake board as a guide, draw four 20-cm circles on each paper-lined baking sheet. Turn the sheets of paper over.

3

Whip egg whites and cream of tartar using the Breville Stand Mixer until soft peak stage.

4

Gradually whip in caster sugar. Continue whipping until mixture reaches the stiff peak stage. Add flour then fold in pistachio nuts and pure vanilla extract.

5

Scale meringue into four 125-gram portions. Spread each portion quickly inside the circles on prepared baking sheets.

6

Bake for 1 hour and 15 minutes, or until meringue layers are golden.

7

Cool meringue layers completely. Using a paring knife and a 8 inch cake board as a guide, trim meringue layers to make perfect 8 inch circles.

8

To make the buttercream:

9

In a heavy saucepan, combine water and sugar then boil it for 5 minutes or until it reaches 220 deg F.

10

While your sugar is boiling, start beating the egg yolk while slowly adding the hot sugar syrup to the mixture.

11

One by one, add cubed butter until smooth, creamy and fluffy mixture is achieved.

12

Finish mixing when mango sauce is combined.

13

To assemble:

14

Place one layer on a cake board. Layer with buttercream and cubed fresh mangoes. Repeat for other layers.

15

Pipe remaining buttercream all around the cake on top to cover.

16

Cover cake with cashew nuts then pipe whipped cream on top. Finish off by adding mangoes.

17

Serve cold.

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Ingredients

 240 g egg whites
 3 g Cream of Tartar
 240 g caster sugar
 5 ml Vanilla extract
 40 g All Purpose Flour
For buttercream:
 171 g Sugar, white
 1 cup Water
 160 g Egg yolk
 289 g Butter, unsalted
 2 ml Vanilla extract
 170 g mango sauce
for the filling:
 as needed ripe mango
for the topping:
 Ripe Mango
 0.5 cup Cashew Nuts

Directions

1

Preheat the Breville Smart Oven for 120 deg C under Bake Function.

2

Line two baking sheets, 40cm x 30cm, with wax paper. Using a pencil and an 8-inch round cake board as a guide, draw four 20-cm circles on each paper-lined baking sheet. Turn the sheets of paper over.

3

Whip egg whites and cream of tartar using the Breville Stand Mixer until soft peak stage.

4

Gradually whip in caster sugar. Continue whipping until mixture reaches the stiff peak stage. Add flour then fold in pistachio nuts and pure vanilla extract.

5

Scale meringue into four 125-gram portions. Spread each portion quickly inside the circles on prepared baking sheets.

6

Bake for 1 hour and 15 minutes, or until meringue layers are golden.

7

Cool meringue layers completely. Using a paring knife and a 8 inch cake board as a guide, trim meringue layers to make perfect 8 inch circles.

8

To make the buttercream:

9

In a heavy saucepan, combine water and sugar then boil it for 5 minutes or until it reaches 220 deg F.

10

While your sugar is boiling, start beating the egg yolk while slowly adding the hot sugar syrup to the mixture.

11

One by one, add cubed butter until smooth, creamy and fluffy mixture is achieved.

12

Finish mixing when mango sauce is combined.

13

To assemble:

14

Place one layer on a cake board. Layer with buttercream and cubed fresh mangoes. Repeat for other layers.

15

Pipe remaining buttercream all around the cake on top to cover.

16

Cover cake with cashew nuts then pipe whipped cream on top. Finish off by adding mangoes.

17

Serve cold.

Mango Sansrival
IngredientsDirections