Member recipe by wildcard2011
- 5 medium free range egg yolks*
- 120g Billington's Golden Caster Sugar
- 750g Italian mascarpone
- Chai masala tea (can be found in any Asian supermarket)
- 200ml hot water
- 75ml Mauritian spiced rum
- 1 pod of vanilla de-seeded (you can add the pod to your Billington's Golden Caster Sugar
- to create a vanilla sugar)
- 200g Italian Savoiardi sponge fingers
- 100g good quality dark cocoa powder
- 100g pistachios, crushed
- *Substitute: Use double whipping cream instead of egg yolks if you are making this for a pregnant lady or if you prefer cream
- Pre heat the oven to 180C / 160C Fan / Gas 4 and grease and line 2 x 8" round cake tins.
- Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well!
- Add the eggs, one by one, beating well between each one.
- Carefully fold in the flour ensuring you don't lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
- Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.
- To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango puree.
- Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
- Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.