Ingredients:
For Sponge:
• 200 g bakery cream
• 200 g breakfast sugar
• 250 g flour
• 150 ml refined oil
• ½ tsp baking powder
• ½ tsp baking soda
• 60 g yoghurt
• 5 ml mango essence
• 500 g mango
For mango cream:
• 500 g whipped cream
• A few drops of mango essence
• 75 ml mango puree
• 200 ml milk
• 200 g custard powder
• 50 g sugar
• 250 g chopped mango
Method:
For Sponge:
• Set the oven at 180 degree celsius.
• Prepare a baking tray with butter paper and keep aside.
• Take all ingredients in a mixing bowl and mix well to obtain a smooth batter.
• Pour the batter in the prepared baking tray and level with the spatula knife.
• Put the tray in pre-heated oven for about 30-35 minutes.
• When baking is complete, take out the tray from the oven and leave it to cool at room temperature.
For the mango cream:
• Dissolve the sugar, custard powder and little milk together and mix till it becomes a smooth paste.
• Boil the rest of the milk in a sauce pan on slow fire, pour the prepared custard paste in it and start mixing frequently till it comes to a thick consistency.
• Remove from fire and let it cool down for about 30 minutes; now keep the cooked custard in the freezer for about one hour.
• Now, add the whipped cream mango essence and mango puree in the prepared custard paste and mix well.
Final preparation:
• Slice the baked cake sponge in three equal thin sheets and layer with prepared mango cream and chopped mango.
• Keep the prepared pastry layer in the freezer for about 2 hours
to set.
• Now cut the pastry layer in desired shapes and cover with thin cream and decorate with thin sliced mango.
• Serve cold.
