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Mango Panna Cotta Cake

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A delightful layered dessert combining a tender vanilla sponge cake base with creamy panna cotta and a vibrant mango jelly topping.

Ingredients

Scale
  • For the cake base:
  • 1 cup (125 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60 ml) milk
  • ¼ cup (60 ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tbsp sour cream (optional)
  • For the panna cotta layer:
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 2 tsp (7 g) unflavored gelatin powder
  • ¼ cup (60 ml) cold water
  • 1 tsp vanilla extract
  • For the mango layer:
  • 1½ cups (340 g) fresh mango puree
  • 2 tbsp (25 g) granulated sugar
  • 1 tsp lemon juice
  • 1 tsp (3 g) unflavored gelatin powder
  • 2 tbsp (30 ml) cold water

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and line an 8-inch springform pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until pale. Add milk, oil, vanilla, and sour cream; mix until smooth.
  4. Gently fold dry ingredients into wet until just combined. Pour batter into prepared pan and bake 20–25 minutes, until a skewer comes out clean. Let cool completely.
  5. Sprinkle 2 tsp gelatin over ¼ cup cold water; let bloom 5 minutes. In a saucepan, heat cream, milk, and sugar until sugar dissolves and mixture is hot (do not boil). Remove from heat, stir in gelatin and vanilla until fully dissolved. Cool 10 minutes.
  6. Place cooled cake in springform pan. Pour panna cotta mixture over cake and refrigerate 2 hours, until set.
  7. Sprinkle 1 tsp gelatin over 2 tbsp cold water; let bloom 5 minutes. In a small pot, warm mango puree, sugar, and lemon juice until sugar dissolves. Remove from heat, stir in gelatin until dissolved. Let cool slightly.
  8. Pour mango mixture over set panna cotta layer. Chill an additional 2 hours, until firm.
  9. Run a knife around pan edge and release springform. Garnish with fresh mango slices or mint if desired. Slice and serve chilled.

Notes

  • Use fully ripe mangoes for the sweetest flavor.
  • Ensure each layer is cool and slightly set before adding the next to prevent blending.
  • Substitute coconut milk for dairy to make a dairy-free version.
  • For a smaller cake, halve the recipe and use a 6-inch pan.

Nutrition

Keywords: mango panna cotta cake, layered dessert, summer cake, mango cake, panna cotta

Find it online: https://zesticook.com/mango-panna-cotta-cake/