Recently, I had a discussion with a friend about portraying my life on social networking sites. That’s when I told her that although I do have social media profiles, it does not mean that I share everything about myself or my life on these platforms.
There are times when I write about my innermost feelings, about something that inspires me or something I feel strongly about. But, I don’t necessarily cover each and every event in my life. Like for instance, the day before yesterday I cooked a fabulous feast of 10 dishes for a gathering of eight people. And this did not make it to any of my social media profiles. Not that I didn’t want to, but simply because I couldn’t for paucity of time and ofcourse there can be several other reasons when I decide not to share certain aspects of my life.
However, one of the things that I do love to share are birthdays of my loved ones. And there are many posts here of the birthday cakes I have made for my loved ones. While it is a self imposed mandatory rule, for me to make a special post every year on my son Hari’s birthday, I go a bit easy on cataloguing other birthdays. And due to this, there have been times when some of the best cakes I have made have missed a chance to make an appearance here.
But, I simply couldn’t miss a chance to share this fabulous cake with you.
Every year, I try to make a special cake on Ro’s birthday. At times it is made of chocolate, nuts and dried fruit or fresh fruits. But, this time it was a pure mango cake.
This cake is bursting with mango flavour and this is because of the eight mangoes that went into its making.
Without any artificial flavourings, it is the mango that does its job here by contributing its special flavour and taste. And with this cake, I firmly believe that mangoes are worth cooking with. And this comes from someone, who used to proudly declare that mangoes are best eaten in their natural form.
It was a working birthday for Ro and I found it difficult to give him the surprise birthday that I had planned. But, I did manage a cake cutting with a few folks around.
I had just a few minutes to take pictures of this cake before it was cut, as after making the cake, I had to rush to Hari’s school to pick him up and head to the studio before Ro headed for another meeting that was lined up.
Undoubtedly, this is one of the BEST cakes that I have made. The cake is soft and bursting with the most amazing flavour of mango. And a hard core non vegetarian in the group could not believe that this cake was eggfree! The cream layer with fresh mangoes, sandwiched in between the two cake layers gives exceptional taste and texture with the most sublime aroma.
And one of the best aspects of this cake is the frosting. The combination of mango with yogurt and a hint of vanilla produces outstanding results!
I could go on raving about how marvelous this cake is, but I also need to tell you that everyone who ate this cake adored it to the core. And to see people enjoying the fruits of your labour is the real reward for a baker or a cook.
If you want to please your loved ones and make them happy, then this recipe is the ticket. And even if you are someone who is not into eggless baking, I hope you give this one a try! I’m sure you will be pleasantly rewarded with this gorgeous cake. This stunner, is undoubtedly one of the best to emerge from my kitchen and has rightfully entered the list of one of my prized creations. And now, it is all for you to recreate in your own kitchen.
Eggless Mango Cream Cake With Mango Yogurt Frosting Recipe
Alphonso mangoes have the best flavour and are less fibrous as well. Try and use Alphonso mangoes to make this cake.
For the Mango Cake:
250 gm plain flour
2 tsp baking powder
1 tsp baking soda
400 gm/1 tin condensed milk
100 gm (1/2 cup) butter, melted
60 ml (1/4 cup) water
60 ml (1/4 cup) milk
2 cups mango puree made from approximately 4 Alphonso mangoes
2 tsp vanilla extract
For the soaking syrup:
125 ml (1/2 cup) water
5 tbsp sugar
For the Mango Cream Layer:
200 ml (3/4th cup) cream*
2 tbsp castor or icing/confectioner’s sugar
2 Alphonso mangoes, peeled and chopped
For the Mango Yogurt Frosting:
200 gm thick yogurt with all the water drained out
6 tbsp icing sugar or confectioners sugar*
1 cup mango puree made with approx. 2 Alphonso mangoes
½ tsp vanilla extract
Grease and line the base of two 8” round cake tins with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble all the dry ingredients, the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven to 150 c/300F.
In another bowl, put in all the wet ingredients, the condensed milk, mango puree, melted butter, vanilla, milk and water. Beat with an electric hand mixer, whisk or spoon (or in a stand mixer), just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Mix in the dry ingredients into the wet ingredients, and beat foor 3 to 4 minutes more until the batter is well mixed.
Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
When the cakes are cooling, make the sugar syrup, mango cream and mango yogurt frosting.
The Sugar Syrup
In a small saucepan, heat the sugar with the water over a medium flame until the sugar dissolves and begins to boil. Turn off the heat and allow to cool.
The Mango Cream
Put a 200 ml pack of cream to chill in the refrigerator overnight. This separates the cream solids from the liquid. Scoop out the thick cream, mix in the sugar and whip until you get soft peaks. Mix in the cubed mango pieces.
The Mango Yogurt Frosting
In a bowl put in all the ingredients, the yogurt, icing sugar, mango puree, vanilla extract and mix with a whisk until there are no lumps.
Assembling the Cake
After the cakes are completely cool, pierce the cakes with a skewer or tooth pick and sprinkle half of the sugar syrup over one of the cakes. This will help to keep the cake moist.
Using a spoon, carefully spread the mango cream over the cake.
Place the other cake over the mango cream, and pierce the cake all over with a skewer or toothpick. Spoon the remaining sugar syrup over the cake.
With the help of a palette knife, spread the frosting all over the top and sides of the cake. With the help of a spoon, lightly lift the frosting, to create a beautiful pattern all over the cake.
*I used low fat cream
Makes one 2 layer 8" cake