An eggless mango cake crumb coated with mango whipped cream and topped with mango glaze. This is a perfect way to use seasonal mangoes.

I have had mango cake recipe bookmarked from Rajani’s My Kitchen Trials since she posted it on her blog. Finally, I got a chance to bake it when last month I had this carton of mangoes from India.

The day I baked the cake was a very busy day. When I was frosting the cake I accidentally put a layer of glaze in between the cakes and topped the glaze with whipped cream. After assembling the cake it started slipping because of the glaze in between the cakes. It was all real messy and all of my whipped cream got wasted.

Whenever I thought of making a well-frosted cake, something happens and the cakes always get messed up. However, the cake was really tasty and had a wonder flavours of mango and cardamom.

Blogging Marathon#77 Week4/Day3
Theme-Mega BM/Regular Bookmarks
Dish- Mango Cake
Source–My Kitchen Trials

Mango Cake with Cream and Mango Glaze

Sapana Behl

An eggless mango cake crumb coated with mango whipped cream and topped with mango glaze. This is a perfect way to use seasonal mangoes.

5 from 1 vote

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Course Cakes, Dessert

Cuisine Fusion, Indian

Servings People

Ingredients

1 1/2 cup all purpose flour
1 1/2 cup wheat flour
1/2 cup butter
1 1/2 cup sugar
1/2 cup milk
1/2 cup yougurt
1 1/2 cups mango puree, from three medium mangoes
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom

For cream frosting

2 cups heavy cream
1/4 cup icing sugar
1/4 cup mango puree

For mango glaze

1 cup mango puree
2 tablespoon sugar
3 teaspoon corn flour

Instructions

For Cake

Preheat oven to 350°F and line two 8" cake baking tins with butter or parchment paper.
In a mixing bowl sift together flours, baking powder and baking soda. Stir in cardamom powder and set aside.
In another bowl beat together butter and sugar until soft and creamy. Add in yoghurt and milk and mix to combine.
Add the flour into the wet mixture in two or three batches and gently fold in until combined.
Transfer the batter into the prepared pans. Bake in preheated oven for about 30 to 40 minutes or until a skewer inserted in centre of the cake comes out clean.
Remove the cake from oven, cool in pan for few minutes and then transfer to wire rack.

For cream

In a mixing bowl whip the heavy cream with icing sugar until soft. Add 1/4 cup of mango puree and whip again stiff peaks.

For glaze

In a saucepan add mango puree, corn starch and sugar. Mix well and let it cook on simmer until it starts thickening.
Let it cool in refrigerator to use on the cakes.

Assembling

Level one cake and place a generous amount of whipped cream on top of it. Sandwich it with the second layer of cake.
Either crumb coat the cake or decorate completely with cream frosting. Add a nice layer of mango glaze on top and decorate with remaining frosting.
Refrigerate the cake before serving. Slice and serve.