Mango Temptation
Hello there !! Today I am posting the recipe for my mango temptation cake. This cake was made for a dear friend's birthday . Its a very refreshing cake made with fresh mangoes. Mangoes are considered the king of fruits. They are extremely rich in Vitamin A, Vitamin C and Potassium.
Ingredients for the cake :
1 1/2 cups All purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cardamom powder
1 1/2 cups mango puree
1/3 cup oil
2/3 cup sugar
1 tsp vanilla essence
Method :
First mix all the dry ingredients together. Mix the wet ingredients next. Now add the dry ingredients to the wet and mix gently. This requires no beating , no mixer etc. Once smoothly incorporated, bake it in a preheated oven at 180 deg Celsius for about 20 minutes. Let the cake cool and then slice it neatly into two rounds.
Ingredients for jelly:
1 cup mango puree
2 tsp corn flour
For the jelly, I mixed mango puree with about 2 tsp corn flour slurry and heated it. This mixture was cooled. This jelly was used to sandwich the two layers of cake and also for the top decoration.
Butter cream icing :
1 1/3 cup confectioners sugar
2/3 cup unsalted butter
1 1/2 tsp vanilla extract
Method : Beat the butter till the fluffy and white. Add the sugar slowly and keep beating in low speed. Add the vanilla extract. Adjust the thickness of the icing by adding milk a teaspoon at a time.
Arranging the cake : Place the bottom half of the cake on a cake board. Add about 2-3 tablespoons of mango jelly on it and spread it all over the top of the cake. Place the other slice over it . Make sure the jelly is not too much that it spills over. Once the top layer is placed , put some butter cream icing and do a neat layer of crumb coating. Place this in the fridge till the icing hardens a bit. Take out the cake and make a ring of icing at the edge of the top . Fill the center with jelly and decorate with cut slices of fresh mango. Around the sides of the cake sprinkle almond slivers. Garnish with a sprig of mint.
1 1/2 cups All purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cardamom powder
1 1/2 cups mango puree
1/3 cup oil
2/3 cup sugar
1 tsp vanilla essence
Method :
First mix all the dry ingredients together. Mix the wet ingredients next. Now add the dry ingredients to the wet and mix gently. This requires no beating , no mixer etc. Once smoothly incorporated, bake it in a preheated oven at 180 deg Celsius for about 20 minutes. Let the cake cool and then slice it neatly into two rounds.
Ingredients for jelly:
1 cup mango puree
2 tsp corn flour
For the jelly, I mixed mango puree with about 2 tsp corn flour slurry and heated it. This mixture was cooled. This jelly was used to sandwich the two layers of cake and also for the top decoration.
Butter cream icing :
1 1/3 cup confectioners sugar
2/3 cup unsalted butter
1 1/2 tsp vanilla extract
Method : Beat the butter till the fluffy and white. Add the sugar slowly and keep beating in low speed. Add the vanilla extract. Adjust the thickness of the icing by adding milk a teaspoon at a time.
Arranging the cake : Place the bottom half of the cake on a cake board. Add about 2-3 tablespoons of mango jelly on it and spread it all over the top of the cake. Place the other slice over it . Make sure the jelly is not too much that it spills over. Once the top layer is placed , put some butter cream icing and do a neat layer of crumb coating. Place this in the fridge till the icing hardens a bit. Take out the cake and make a ring of icing at the edge of the top . Fill the center with jelly and decorate with cut slices of fresh mango. Around the sides of the cake sprinkle almond slivers. Garnish with a sprig of mint.
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