Mango cake with magic of Cream bell, a perfect dessert for a perfect dinner party.
Recipe Tags
Non-veg
Medium
Others
Fusion
Baking
Chilling
Dessert
Low Fat
Ingredients Serving: 5
For Mango Cake: All purpose Flour - 1 ½ cup
Baking Powder - 1 teaspoon
Unsalted Butter - 1 cup room temperature
sachh mucch aam ice cream- 2
Whole Milk - 1 cup room temperature
Sugar - ¾ cup
Eggs - 2 large
Salt - ¼ Teaspoon
Mango essence - ½ Teaspoon
For Mango cream: Sacch mucch aam ice cream-4
CREAM BELL Whipping cream - 300 ml, approx: 1 ¼ cup + 2 Tablespoons
Powdered Sugar - ½ cup,adjust according to the taste
Gelatin powder - 2 Tablespoon
Hot Water - ¼ cup
For Mango Jelly Glaze: 1 sacch mucch aam ice cream
Powdered sugar - 1 tablespoon
Gelatin powder - ½ Tablespoon
Hot water - ⅛ cup
Cherry for garnishing
Instructions
Mango Cake Preparation: Preheat oven to 350°F.
Grease and flour round cake pan and set aside.
In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
In a large mixing bowl add in the butter, mango essence and sugar; Beat in medium speed until creamy for about 3-4 minutes.
Now add in the eggs one at a time and beat until incorporated well.
Add in the melted sacch mucch aam ice cream and beat until combined well and creamy.
Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat.
Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes.
Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.
Mango Cream Preparation: In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
Once the gelatin is dissolved, add it in the melted Sacch mucch aam ice cream and mix well.
Then add the ice cream-gelatin mixture into the whipped cream and combine well using a spatula.
Cut the cake into 2equal halves.Pour this cream in between 2 halves.Refrigerate for 15 mins.
Again pour the cream on top of cake and level it using pallete knife.Refrigerate for 30mins.
Mango Jelly Glaze Preparation and Garnishing: In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
Once the gelatin is dissolved, add it in the melted Sacch mucch aam icecream and mix well.
Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.
Garnish with cherries and cream from top.
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In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
In a large mixing bowl add in the butter, mango essence and sugar; Beat in medium speed until creamy for about 3-4 minutes.
Now add in the eggs one at a time and beat until incorporated well.
Add in the melted sacch mucch aam ice cream and beat until combined well and creamy.
Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat.
Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes.
Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.
Mango Cream Preparation: In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
Once the gelatin is dissolved, add it in the melted Sacch mucch aam ice cream and mix well.
Then add the ice cream-gelatin mixture into the whipped cream and combine well using a spatula.
Cut the cake into 2equal halves.Pour this cream in between 2 halves.Refrigerate for 15 mins.
Again pour the cream on top of cake and level it using pallete knife.Refrigerate for 30mins.
Mango Jelly Glaze Preparation and Garnishing: In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
Once the gelatin is dissolved, add it in the melted Sacch mucch aam icecream and mix well.
Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.
Garnish with cherries and cream from top.
INGREDIENTS
SERVING: 5
For Mango Cake: All purpose Flour - 1 ½ cup
Baking Powder - 1 teaspoon
Unsalted Butter - 1 cup room temperature
sachh mucch aam ice cream- 2
Whole Milk - 1 cup room temperature
Sugar - ¾ cup
Eggs - 2 large
Salt - ¼ Teaspoon
Mango essence - ½ Teaspoon
For Mango cream: Sacch mucch aam ice cream-4
CREAM BELL Whipping cream - 300 ml, approx: 1 ¼ cup + 2 Tablespoons
Powdered Sugar - ½ cup,adjust according to the taste
Gelatin powder - 2 Tablespoon
Hot Water - ¼ cup
For Mango Jelly Glaze: 1 sacch mucch aam ice cream
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