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Eggless Mango Cream Cake Box

Gayathri Kumar
Eggless Mango Cream Cake Box is a scrumptious dessert, with layers of cake, syrup and mango cream arranged in a cute box.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Course Cakes, Desserts
Cuisine Indian
Servings 2 Boxes

Ingredients
  

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

Instructions
 

Mango Puree:

  • Grind together mango, sugar and milk until it resembles smooth paste.
  • Set aside.

Sugar Syrup:

  • Mix together sugar and water and bring to boil.
  • Once it starts boiling, remove from flame and allow it to cool completely.

Mango Cake:

  • 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.

Mango Cream:

  • 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.

Assembly:

  • 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.
Keyword Eggless Mango Cream Cake Box