Mango and passion fruit heart cake

Mango and passion fruit heart cake

Magic Cakes
30 mins
Cooking time
50 mins
Valéry Guédes


Quantity Ingredient
3 eggs, separated
75g caster sugar
90g butter
95g plain flour
pinch salt
320ml milk, at room temperature
180g passion fruits
1 ripe mango, peeled


Quantity Ingredient
24 cm heart-shaped cake tin, silicone or greased with butter and lined with baking parchment


  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Cut the passion fruits in half and scoop them into a fine sieve over a bowl. Press the fruit against the sides of the sieve with a flexible spatula to extract the juice. You should be able to extract 40 ml of liquid. Pour this juice into the batter.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  5. Set aside a quarter of the mango for decoration and cut the rest of the flesh into small dice. Scatter the pieces into the cake tin. Pour the batter on top, then smooth the surface with the blade of a knife. Bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
  6. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef ’s tip

  • Decorate with passion fruit and strips of mango. You can also make a topping by melting 100 g white chocolate in 50 ml whipping cream in a bain-marie with a little orange food colouring.
simple cakes
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