Mango Milk Cake
Recipe by Corporate Chef Ajay Thakur
Ingredients
For Mango milk
For Cake sponge
Baking powder 1gm
Sugar castor 376gm
Salad oil 7gm
For Pista caramelized
For Mango cake assembly
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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