Mango Fiesta special at Bayroute

Mango Milk Cake

Recipe by Corporate Chef Ajay Thakur

Ingredients

For Mango milk

• Fresh mango pulp 80gm
• Milk 130gm
• Sugar 10gm

For Cake sponge

• Refine flour 375gm
• Egg 15
• Essence paste 15gm

Baking powder 1gm

Sugar castor 376gm

Salad oil 7gm

For Pista caramelized

• Pistachio 104gm
• Water 7gm
• Sugar 24gm
• Butter 4gm

For Mango cake assembly

• Milk cake sponge 60gm
• Aamras milk 80gm
• Pista caramelized 10gm
• Mango burfi 15gm
• Fresh mango 70gm
• Cream cheese 50gm

Method

- Remove The Pulp From Fresh Mango

- Add Milk And Sugar In Mango Pulp And Blend It.

- Store In Refrigerator - Whisk Egg To Soft Peak Add Sugar In It.

- Sieve Flour And Baking Powder Together And Keep It Ready To Mix In The Egg Mixture.

- Once Egg Is Whipped Start Adding Flour And Mix It With Cut And Fold Method.

- Add Oil And Vanilla Paste In End And Fold. - Use Baking Tray With Butter Paper For Baking.

- Bake The Cake Sponge At 170 Degree C For 14 Mins( Please Note Time Will Change According To Quantity You Are Aking).

- Once Baked Cool It Down Cut It Into Desire Shape

- Roast The Nuts @160 - In Pan Add Water And Sugar Brings It To 117 Degree C.

- Add Roasted Nuts And Start Mixing With Wooden Spoon Till Golden Caramelized Colour.

- Add Butter Cool It On Table And Store In Air Tight Container.

- Soak The Sponge In Mango Milk

- Layer The Cake Sponge With Mango Burfi Or Mango Indian Milk Cake.

- Pour Mango Milk On Top Of The Cake And Cake Should Half Sink In Mango Milk.

- Pipe Cream Cheese Using Fancy Nozzle And Piping Bag

- Garnish With Fresh Cut Mangos, Silver Leaf And Caramelized Pistachios.

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