Yellow Cake soaked with Mango syrup, filled with Mango Rabdi fresh cream and frosted with whipped cream, topped by a Mango glaze
For the Cake
Ingredients:
170 g plain flour
65 g custard powder
1 tsp baking powder
1/2 tsp baking soda
250 ml (1 cups) milk + 1 tbsp vinegar
220 gm (1 cup) granulated sugar*
125 ml (1/2 cup) vegetable oil (preferably rice bran)
1 tsp vanilla extract
1 tbsp water
Method:
Grease and flour 3 7" pans
In a bowl assemble all the dry ingredients the plain flour, corn starch, baking powder and soda together and sieve together once.
Pre heat the oven to 175 C/350 F.
In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the vanilla extract.
Now put in the sieved dry ingredients into the liquid ingredients, add the additonal 2 tbsp water and blend with a blender until well mixed about 3 to 4 minutes.
Put the batter into 3 7" pans; weigh the batter to be sure of even layers
Soaking syrup:
To be mixed into a soaking syrup
1/2 cup water
2 tbsp sugar
2 tbsp mango puree
Mix all ingredients to make the soaking syrup
For the mango rabdi filling
3/4 ltr milk
8 tbsp sugar
1/2 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
3/4 cup cream, chilled
3/4 cup mango puree
Simmer the milk in a broad non-stick pan till it reduces to one third. Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside. Whisk the cream till soft peaks form. Add the rabdi and the mango puree and mix well. Chill and keep aside.
For the whipped cream
5 g agar agar
1 cup fresh cream
3 tbsp sugar
1/4 tsp vanilla essence
Heat a 1/4 cup of the fresh cream, add agar agar flakes to it and then cool until it is warm.
Strain it to remove any flakes
Chill the bowl and the beater blades.
Put the sugar, vanilla and cold fresh cream into a bowl and beat to stiff peaks.
Fold the agar-agar cream mixture into the whipped cream
Mango Glaze
For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it.
Assembly:
1. Layer one sponge, sprinkle with mango soaking syrup
2. spread 1/2 cup of rabdi cream generously on it
3. second sponge, sprinkle with mango soaking syrup
4. spead remaining cup of rabdi cream generously on it
5. third sponge, sprinkle with mango soaking syrup
6. cover sides and top with whipped cream
7. chill for a couple of hours
8. make the mango glaze and cool to a pouring consistency
9. pour the mango glaze over the cool cake
10. pipe a star border on the top and bottom of the cake
11. use melted compound chocolate to pipe a happy birthday on top of the cake
For the Cake
Ingredients:
170 g plain flour
65 g custard powder
1 tsp baking powder
1/2 tsp baking soda
250 ml (1 cups) milk + 1 tbsp vinegar
220 gm (1 cup) granulated sugar*
125 ml (1/2 cup) vegetable oil (preferably rice bran)
1 tsp vanilla extract
1 tbsp water
Method:
Grease and flour 3 7" pans
In a bowl assemble all the dry ingredients the plain flour, corn starch, baking powder and soda together and sieve together once.
Pre heat the oven to 175 C/350 F.
In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the vanilla extract.
Now put in the sieved dry ingredients into the liquid ingredients, add the additonal 2 tbsp water and blend with a blender until well mixed about 3 to 4 minutes.
Put the batter into 3 7" pans; weigh the batter to be sure of even layers
Soaking syrup:
To be mixed into a soaking syrup
1/2 cup water
2 tbsp sugar
2 tbsp mango puree
Mix all ingredients to make the soaking syrup
For the mango rabdi filling
3/4 ltr milk
8 tbsp sugar
1/2 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
3/4 cup cream, chilled
3/4 cup mango puree
Simmer the milk in a broad non-stick pan till it reduces to one third. Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside. Whisk the cream till soft peaks form. Add the rabdi and the mango puree and mix well. Chill and keep aside.
For the whipped cream
5 g agar agar
1 cup fresh cream
3 tbsp sugar
1/4 tsp vanilla essence
Heat a 1/4 cup of the fresh cream, add agar agar flakes to it and then cool until it is warm.
Strain it to remove any flakes
Chill the bowl and the beater blades.
Put the sugar, vanilla and cold fresh cream into a bowl and beat to stiff peaks.
Fold the agar-agar cream mixture into the whipped cream
Mango Glaze
For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it.
Assembly:
1. Layer one sponge, sprinkle with mango soaking syrup
2. spread 1/2 cup of rabdi cream generously on it
3. second sponge, sprinkle with mango soaking syrup
4. spead remaining cup of rabdi cream generously on it
5. third sponge, sprinkle with mango soaking syrup
6. cover sides and top with whipped cream
7. chill for a couple of hours
8. make the mango glaze and cool to a pouring consistency
9. pour the mango glaze over the cool cake
10. pipe a star border on the top and bottom of the cake
11. use melted compound chocolate to pipe a happy birthday on top of the cake
