Mango season is at its peak now and I wanted to make all types of desserts when the mangoes are sweeter. This mango fresh cream cake has been in my mind for long. I wanted to take a video while doing it and so I kept postponing. Finally I made it three days back. For the cake, I used my best eggless vanilla cake recipe and for the cream, I used Rich’s non dairy whipping cream. If you get good quality high fat dairy whipping cream, then use it as nothing can beat the taste of dairy whipped cream.
The recipe is very simple to put together but what catches the eye is the mango rose on top. Even after baking the cake, I had no idea about how I was going to decorate it. This rose was the idea which I got just before I started with the frosting. This is how all my cakes turn out. I never start with a proper plan but some how, they end with good results.Even after making 33 videos, I still find shooting, editing and uploading a huge task. I don’t know when I am going to get used to it. But looking at the video and the expression on my daughter’s face while tasting the cake, I find it worth. Watch the video and enjoy!
I know I haven’t been very good at frosting the cake. As the mango rose is meant to steal the show, I kept all the other decorations simple. As this is fresh cream cake, and needs to be served chilled, I used my oil based cake as the base. Oil based cakes doesn’t go hard in fridge whereas butter based cakes go dry. Butter based ones are meant to be relished at room temperature. So If you are not using my recipe for the cake, use any oil based cake instead. And avoid butter based cakes. The other important factor in assembling a fresh cream cake is the soaking syrup used. Always use generous amounts of soaking syrup to keep the cake moist even after refrigeration. I have experimented with different amounts of syrup, and the most favoured was the cake with lots of syrup. So do not skimp on it.
For the vanilla cake base:
Makes two 6″ cakes
All Purpose Flour-1 1/3 cups
Granulated Sugar-3/4 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Curd/ Yoghurt-1/2 cup
Vanilla Essence-1 tsp
For The Simple Syrup:
Water- 1/4 cup
For The Assembling:
Non Dairy Whipping Cream – 1 cup
Mango – 1
For The Cake:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the curd, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.
For The Sugar Syrup:
Let them boil until sugar dissolves completely. Remove from flame and once cool, store in a bottle in refrigerator.
You can add any essence to flavour the syrup.
Assembling The Cake:
Trim the top of the cake.
Whip one cup of non dairy whipping cream until soft peaks form.
Add vanilla essence and whip until stiff peaks form.
Add a little bit of the whipped cream on a plate or cake board and place one cake on it.
Drizzle generous amounts of the simple syrup and let the cake soak it up.
Now add some cubed mango on it.
Add whipped cream and with an offset spatula spread it evenly.
Place the other cake on top.
Drizzle again with syrup.
Frost the cake with whipped cream.
Slice the mango into thin slices and arrange them on the cake to form a rose.
Serve it chilled.
A warm knife slices the cake perfectly. Dip the knife in hot water and wipe it clean with a towel. Then use the knife to slice the cake immediately. Dip and wipe for each cut. This is the secret of getting a perfect slice of cake. This works for all types of cakes.
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