|Who wants a slice?|
This cake is special for a lot of reasons: One, because I made this exclusively for my mom(in-law) for her birthday and two, because this is the first Mango fresh cream cake I’ve made. Now birthdays, no matter how old or young you are, have to be special and I was cooking up a lot of favourites for the in-laws when they came down to visit. I played around with a lot of ideas for dessert, I knew it had to be something with mangoes because they were in season, I thought of doing a Mango mousse, a mango ice cream, a layered dessert with mangoes, cream and liqueur, even a mango cheesecake, which the fiance promptly rejected because he wanted that when he came down a month later. So I went back and forth with this and couldn’t really make up my mind. With not too much of time on hand I decided that since we were to celebrate a birthday, the best thing would be to have something to cut into. Now I know that my mom(in-law) isn’t too fond of cakes that are doused in cream or covered with layers of fondant (hooray for good ol’ fashioned cakes!) so I knew I was going to have to keep it simple.
This cake isn’t like the Mango fresh cream that you might find in a bakery or an uptown pastry shop, the cream here is really light and I’ve just used it to glaze the cake. Instead, the crowning glory of this cake is the slices of fresh Banganapalli mangoes that I soaked with a touch of honey. What I’ve essentially done is made a sponge cake, filled it with some cream and fruit, topped it with cake, a light brush of cream and lots of mangoes. Really, it is that simple! Even for a non-mango fan like me, this cake was good enough to go in for seconds.
Mango fresh cream cake
For the cake
Adapted from Rosemarie Emro’s Bakin’ Without Eggs
1 1/2 cups of all-purpose flour
1tsp of baking soda
1/4 tsp of baking powder
1/2 cup of fresh curds
1/2 cup of vegetable oil
1 cup of demerara sugar
1 tsp of vanilla essence
3/4 to 1 cup of cold water
Sift the flour, baking powder and baking soda together and then keep it aside.
In a mixing bowl put the sugar, curds, oil and vanilla essence and mix it all together until the sugar has dissolved. Now add the flour mixture to this and fold well to ensure that all the ingredients are mixed without any lumps. If the mixture is dry, gradually add the cold water to smoothen the batter.
Pour the batter into a greased baking tin and bake for 35-40 minutes until it is done. Remove from the oven and allow the cake to cool down completely before proceeding.
To prep the mangoes
1 large Banganpalli mango, peeled and cut into long strips – chop some of these, say 1/2 cup, into small pieces
1 tbsp of honey
Drizzle the honey over the mango slices, cover with cling film and place in the fridge until you are ready to proceed.
For the cream
1 cup of fresh cream (I used Amul)
2 tbsp of icing sugar
1/2 tsp of vanilla essence
Place the cream and essence in the fridge before you proceed. It is also a good idea to keep your beater and mixing bowl in the freezer for about 2 hours in the freezer before beating the cream.
Put the fresh cream in the chilled mixing bowl along with the other ingredients and beat well until it has formed soft peaks.
Take about 3/4 cup of the cream and mix with the finely chopped mango. Place this and the other portion of the cream in the fridge.
To assemble the cake
Carefully slice the cake into two by cutting it horizontally.
Moisten both the halves of the cake with some milk or sugar syrup, I used the former.
Spread the fresh cream-mango mixture over the bottom half of the cake.
Place the other half over this and use the rest of the cream to spread a thin layer on the top and the sides of the cake.
Now place the mango slices all over the surface of the cake, I did this in a haphazard manner because I wanted that rustic effect but you can let your imagination run!
Place the cake in the fridge until you are ready to serve.
*For a kick of flavours, add 1/4 tsp of cardamom powder when you mix the fresh cream and mango pieces.
* You can also use rum syrup to moisten the cake, this goes very well with the mango.
* Use this as a base and change the fruits according to season, I’ve done it with strawberries and it was just ‘wow!’.