Mango and Nutella Cake with Marzipan Flowers


for sponge cake

1 cup egg whites and ½ cup yolks, about 6 small eggs
1 cup golden caster sugar
1 cup plain flour
pinch of salt
1¼ tsp baking powder
1 tbs unsalted butter (softened)

for layers

700g ripe mangoes – 2 medium ones (peeled and sliced)
350g Nutella
600 ml whipping cream
¾ cup fine white sugar
150g marzipan
food colouring (I used green, pink and blue)
silver sugar balls

9” (22,8 cm) round non stick cake tin with removable bottom or even better 3 of them
food processor to beat eggs and whip the cream
cake stand or disposable cake base
small cookie / vegetable cutters


First make marzipan decorations, even the day before.
Combine marzipan with food colouring and knead until colur is even. Then using cutters, knife and hands create desired decorations. Place on the plate or tray and leave aside until cake is ready.

To prepare sponge cake beat in a food processor egg whites with salt until stiff, add sugar and beat some more. Stir in also yolks. In a small bowl combine baking powder and flour and gradually add it to the egg mixture only until well mixed. Pour it into buttered cake tin (if you are using 3 tins make sure that you put even amount of cake dough in each of them) and bake in preheated oven to 180°C (356°F) for about 25-30 minutes, until golden. Remove from the tin and let it cool down.

Peel and slice mangoes, leave aside.

To make whipped cream mix cream and sugar, using food processor, until thick.

When sponge cake is cooled down completely, cut it into 3 layers if you used 1 tin, using very sharp knife.

Place first layer (top one) upside down on the cake stand or cake base. Spread half of Nutella on it with spatula, arrange half of sliced mangoes on the top and cover with ¼ of the whipped cream.
Place another layer of sponge cake (middle one) on the top of it, spread the rest of Nutella, arrange the rest of sliced mangoes and top with ¼ of the whipped cream. Cover with the last layer (bottom one) of sponge cake, turn it upside down so the hard part is on the top. Spread left whipped cream on the top and sides of the cake. Now decorate cake with prepared previously marzipan decorations.
Place in a fridge and let it cool down for about 2 hours.

Make about 8-10 servings.

  • I made this cake today for my daughter 3rd birthday.

Your thoughts…

  1. Mango and nutella sounds like a great combo!

  2. Hhmm… the cake looks beautiful, Margot. I love Nutella, Mango and Marzipan and all in one cake. Thanks so much for the recipe.

  3. Lovely looking cake – happy birthday to your daughter!

  4. Happy belated birthday to Marissa! Lovely cake, Margot, well done. :-)

    x nora

  5. happy birthday to the cutest baby in the UK!! i was just showing her pic to someone yesterday!! i love the look of this!!! great fun and kudos to you!

  6. WOW Margot…I love the look of your beautiful cake. A much too belated happy birthday to your sweet Marissa. Yes, you are quite right…our marzipan flowers look quite similar. Great minds think alike I guess…LOL!!! It’s a gorgeous cake! Lov n hugs

  7. Wow, this sounds divine! A question — how do marzipan flowers store? And do you find that they dry out too much if made ahead of time? I used some recently for some cakes but made them just before the party and they were eaten immediately. Thanks!

  8. Thank you for all the comments and wishes ;)

    Little Miss Cupcake
    – marzipan flowers dry out quite quickly but they are still good to use. I made too many flowers and forgot about them… I found them almost half a year later and they were still good, completely dry but good… Just like dry cake decorations you can buy in the shop.

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