Prosecco Mango Cake
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp (cup size 150 ml)
- 1 Lemon
- 3 cup(s) (300 g) Flour
- 1/2 package Baking Powder
- 2 cup(s) (300 g) Sugar
- 4 Eggs (size M)
- 1 cup(s) (150 ml) neutral cooking oil
- 1 cup(s) (150 ml) Prosecco
- 1 can(s) (425 ml) Mango
- 3 1/2 cup(s) (250 g) Icing sugar
- 7-10 Tbsp green, red, blue and yellow food colouring
- baking paper
- 4 Disposable piping bag
Directions
- 1
Wash the lemon and grate the peel. Halve lemon, squeeze juice. Sieve flour and baking powder into a mixing bowl. Add sugar, lemon zest, eggs, oil and Prosecco and mix well. Drain the mango, cut into small cubes and fold into the dough.
- 2
Line the fat pan of the oven (32 x 39 cm) with baking paper. Put the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take the cake out of the oven, pull it off the baking tray with the baking paper and let it cool down on a cake rack. Sift icing sugar into a bowl. Mix icing sugar and lemon juice. Remove 6 tablespoons of icing, put 2 tablespoons in each small bowl and colour them light green, pink and lilac. Colour the remaining icing light yellow. Pour coloured glazes into 1 piping bag each and cut off a small corner. Cut out large (10 x 8 cm) and small (5 x 7 cm) Easter eggs from the cake.
- 3
Remove 6 tablespoons of icing, put 2 tablespoons in each small bowl and colour them light green, pink and lilac. Colour the remaining icing light yellow. Pour coloured glazes into 1 piping bag each and cut off a small corner. Cut out large (10 x 8 cm) and small (5 x 7 cm) Easter eggs from the cake. Cover each egg with yellow icing and draw longitudinal stripes with pink, lilac and green icing. With a toothpick, pull through the longitudinal stripes alternately from right and left to get the pattern. Finally draw a coloured border around the eggs
Nutrition Facts
220 kcal
34 g
8 g
3 g
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