Friday, May 1, 2009

Mango Cream Cake - Part III (Recipe)

Since I am always short on time - I made the cake out of a cake mix and let it dry on the rack. The cake came out a bit dense and didn't rise much. You can either make a round cake or a square cake for the recipe.

Cake - Any kind of dense cake that is easy to roll - not a crumbly or light cake. I used a Pillsbury Moist Vanilla Cake Mix.

Custard Filling:
Milk - 1 Cup
Custard Powder (Vanilla Flavour) - 1.5 tbsp
Mango Puree - 3-4 tsp
Castor Sugar - 2tbsp

Boil the milk, add the custard powder and sugar and stir till you get a thick consistency. Leave in Fridge to cool. If you are running short on time - put the custard in the freezer but keep a check on it that it doesn't set like a pudding - should be easy to spread like a cheeze spread.
Once the custard is a bit cool add the mango puree and stir.

Cream Filling
Double Cream - 1 Cup
Castor Sugar - 2 tbsp
Mango Puree - 3-4 tsp

Whisk the cream and castor sugar till cream starts holding a slight shape. Add the mango puree and fold. Leave in fridge to chill.

While the filling is cooling - cut the cake into strips. Since I had a round cake - I cut it in circles starting from the outside in such a manner that you can make swiss rolls.
Then I folded the custard filling lightly into the cream filling and spread it on the cake strips. I lined a cake tin with foil. I took the biggest strip - made a swiss roll with the filling and put it in the center of the cake. The rest of the strips I the custard filling on it and wrapped it around the center swiss roll. Whatever filling was left I spread evenly on the remaining cake and put it in the freezer to chill.

After two hours - I put a mixture of finely smashed digestive biscuits mixed with a tablespoon of golden syrup and evenly spread it on the top of the cake and pressed it down with a flat spoon.

After another three hours (it's soo hot in Delhi it took extra time to set. If you are in a cool place you can follow the recipe as is. If you are working in a kitchen or with weather that is not quite cool you can use a bit of delatine so that your filling sets well.)

Double Cream - 1 cup
Icing Sugar - 4 tbsp
Mango Puree - 2-3 tsp

While the cake is setting in the freezer. Whisk the cream and icing sugar till slightly stiff. Fold in the puree and leave in the fridge to cool. Min. amount of time 40 mins.

Once the cake is set - invert it on a plate and remove the foil such that the biscuit layer is at the bottom. Ice the cake and leave in the freezer for another 20 minutes to set.

Put in the fridge for at least 30 minutes before setting so that the filling on the cake doest taste frozen.

I just used a bit of bitter chocolate shavings and small mango pieces to decorate the cake but you can beautify it as you want.

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