A 2-tier Mango Cake layered with some Chantilly cream and a lot of lovely decorations.
Prep Time 3hrs
Baking Time (each) 20mins
Total Time 3hrs20mins
Category Cakes
Difficulty Medium
Servings 1Huge glaze cake
Calories 5.5kcal
Ingredients
For Cake
125gmsUnsalted Butter(1 Cup)
180gmsPowdered sugar(1 ½ Cup)
1/2CupMango Puree
265gmsRefined Flour(2 X ¼ Cup)
125gmsMilk powder(1 Cup)
9gmsBaking powder(2 X ¼ tsp)
2gmsBaking soda(1/2 tsp)
200mlMilk(As Needed)
For Glaze
120gmsCondensed Milk
165gmsGrabulated Sugar
150mlWater
10gmsAgar Agar
180gmsWhite Chocolate
Extras
150mlWhipping/Topping Cream
30gmsMango Jelly
25gmsMango Pieces
Flowers, Mint leaves and cookie crumbles
Instructions
For Cake
Start by creaming butter and Powdered sugar together. Once soft add in the mango puree and mix.
Sift in the dry ingredients- Refined flour, Milk Powder, Baking powder& Baking Soda.
Add milk and fold the batter till well combined. Your batter is ready.
Transfer batter into 2 cake moulds- 6 inches and 8 inches. Bake at 170degrees for 20-22 Mins.
Cut Cake into layers, add whipped cream and mango pieces in between. Give a crumb coat and refrigerate it overnight or till it is chilled.
For Glaze
Start by adding some water into agar agar and let it sit for 5 Mins.
In a pan, take Condensed milk, Granulated Sugar and water. Heat till sugar melts.
Now add Agar Agar into the pan. Once it boils, take it off the heat and add in the chopped white chocolate. Mix.
Divide into 3 parts and add Yellow and orange colours in them. And pour it on top.
Notes
You can add the decoration of your choice around the cake. I have added mango spheres which I cut from a fresh mango fruit using a fruit scooper, some cookie crumbs, Mango jelly, Mint leaves, edible flowers, whipped cream dollops and some white chocolate honeycomb pieces.