Eggless Mango Cream Cake Box is a scrumptious dessert, with layers of cake, syrup and mango cream arranged in a cute box.
Mango is my most favourite fruit of all. Whenever the season begins, I start making cakes and desserts with mangoes. I have so many recipes in the blog all tried during mango seasons.
I am also adding some of my cake recipes at the bottom of this post. You can also check this Mango page to know what I am talking about. I am planning to add to the list this year too. Here is the very first recipe.
For sometime now, box cakes are quite sensational in the social media. So I went in search of those cute boxes to make some cakes. I found them at Bakekorner. They had so many different sizes made of acrylic. The 4″ box was my favourite. I immediately ordered for them.
As the dessert is assembled in box, you don’t have to worry about the cream setting firm. I just let it be very soft and it went so well with the cake soaked in syrup. Serve it chilled, straight out of the fridge for the best taste.
Mango Cake – Ingredients Used
The mango cake uses minimum amount of mango puree. That is the reason you get a soft and porous cake. If the amount of mango is increased, the cake would be denser and not suitable for this type of arrangement. But it can be served as a teacake.
Adding sugar in the mango puree is optional. As I tried it with the season’s first batch, the mangoes were bland. So I added sugar. Otherwise just skip it. You can also add mango essence to increase the flavour.
The cake is also oil based, which makes it the perfect choice for this dessert. Any cake made with butter will turn hard when refrigerated. So go for any neutral oil when making the cake.
I have used maida/ All purpose flour for the cake. If you prefer whole wheat flour, then use 150 gm of whole wheat flour instead of maida. Use Sharbati atta for the best results.
I have used white sugar, but you can also use any un refined sugar instead. Use same quantity as mentioned in the recipe.
When I churn butter, I use the leftover buttermilk in cakes or breads. If you don’t have buttermilk, you can use just plain milk instead.
Eggless Mango Cream Cake Box – Sugar Syrup
This is an important part of this dessert. When you chill the cake in fridge, it usually firms up and loses moisture. To prevent that, we soak the cakes in sugar syrup. The proportion of water and sugar is also an important factor to be considered. Using equal quantity of sugar and water will make the consistency perfect for soaking.
Make the syrup, cool it and store it for two or three days at room temperature.
Making the cream
To make the mango cream, you need whipping cream. It can be either dairy whipping cream or non dairy whipping cream. If using dairy whipping cream, you need to add icing sugar. But if using non dairy whipping cream, you don’t have to add extra sugar.
Beating the cream to soft peaks will keep your cream soft and creamy without drying out. And gently fold the mango puree into the cream without knocking out the air. This will keep your cream light and fluffy.
When slicing the cake, you need to use the box as the base to cut out the cake. Or you can make a paper pattern and use it to slice. As I used a square tin, I couldn’t get two 4″ squares. I had to improvise for the second box. As this is going to be layered, you can use pieces of cake to fill the box.
Check out this tiny video from my Instagram profile. It will show you the assembly of the cake box.
How cute is this! I really loved the look of this box cake. They are elegant, gorgeous and so practical to store in fridge or sending away as gift.
Serve it straight out of fridge for a divine experience!
Some of the mango cakes from the blog!
Eggless Mango Marble Cake – Click on Image for recipe
Eggless Mango Cream Cake Box
For the Mango Puree:
- 250 gm Mango
- 50 ml Milk
- 50 gm Sugar
For the Sugar Syrup:
- 50 gm Sugar
- 50 ml Water
For the Cake:
- 175 gm Maida/ All Purpose Flour
- 150 gm Sugar powdered
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 75 ml Oil
- 100 gm Mango Puree
- 150 ml Milk/ Buttermilk
For the Mango Cream
- 250 ml Whipping Cream
- 50 gm Icing Sugar
- 250 gm Mango Puree
- Grind together mango, sugar and milk until it resembles smooth paste.
- Set aside.
- Mix together sugar and water and bring to boil.
- Once it starts boiling, remove from flame and allow it to cool completely.
- Preheat oven to 160C.
- Mix together maida, powdered sugar, baking powder and baking soda.
- Whisk until all the ingredients are mixed well.
- In another bowl, combine together milk/ buttermilk, oil, mango puree and mix well.
- Add the dry ingredients and mix with a whisk until 80% combined.
- Using a spatula, fold the batter to incorporate everything to smooth batter.
- Transfer to a greased and lined 7” square tin and bake the cake for 30 minutes in the preheated oven.
- Check with a tooth pick to see if the cake is cooked properly.
- Cool the cake on a wire rack.
- Combine icing sugar and whipping cream and beat until soft peaks form.
- Take a portion of the whipped cream and mix with the mango puree to make it light.
- Then add it back to the whipped cream and gently fold the mixture, making sure to keep the air inside the cream intact.
- Once it is completely combined, it is time to assemble the dessert.
- Take two 4” by 4” by 2.5” acrylic cake boxes with lid.
- Level the top of the cake with a bread knife.
- Cut the cake into 4” by 4” squares.
- Place the cake square inside the box. This forms the first layer.
- Add half of the syrup into the each box. The cake will absorb the syrup immediately.
- Now divide the mango cream between the two boxes. Use a small spatula or a spoon to level the top.
- Add some chopped pistachios on top.
- Cover and refrigerate for two to three hours.
- Serve it chilled.