Today am gonna show you How To Make Fresh Mango Milk Cake at home.
INGREDIENTS :
Eggs - 5
Sugar - 1 cup
Vanilla extract - 1 tsp
All Purpose Flour - 1& 1/2 cup, sifted
Baking powder - 1 tsp
Salt - a pinch
Milk Mixture:
Evaporated milk - 1 cups
Fresh pureed Mango Pulp -1/2 cup
Heavy Cream - ½ cup
Full Fat Milk - 1 cup
Topping:
Mango Puree 4 Tbsp.
Heavy Cream OR Whipping Cream - 2 cups
Sugar - 3 Tbsp
METHOD:
Preheat the oven to 180 degrees Centigrade./ pan on low flame for 15 minute
Grease and flour an 9×13 inch sheet pan OR ceramic dish.
Using a stand mixer OR hand held beater, whisk the eggs, vanilla extract and sugar until smooth and double in volume.
Transfer the mixture to a separate bowl.
Sift the flour, baking powder and salt together.
Fold this sifted mixture into the whipped egg mixture. Be gentle and make sure you do not over mix.
Gently fold in the eggs Mixture into flour.
Pour the batter into prepared pan and bake for 18-20 minutes or till the top is golden.
Let cool completely before proceeding with the milk mixture.
Milk Mixture
In a large bowl or jar, use a whisk to combine all the milk mixture ingredients together.
Add in the mango pulp and whisk again till it is smooth and no lumps remain.
Refrigerate until ready to use.
ASSEMBLY
Using a skewer OR a fork, poke ( a million!) holes into the top of the cake.
Set aside 1 cup of milk mixture.
Gently pour a part the remaining milk mixture on top of the cake.
Make sure you don’t miss the corners of the cake.
Wait for the surface to absorb it briefly.
Once it looks a bit dry (2 minutes), pour a little more of the milk mixture.
Continue this process for the remaining milk mixture.
Refrigerate covered for at least 2 hours.
Check if the milk has been absorbed completely.
If it has, you will be able to see the cake surface. Pour half of the milk mixture that was set aside.
If it has not been absorbed completely, you will see the liquid on the surface. DO NOT pour any additional milk mixture.
Refrigerate the covered cake overnight OR at least 10 hours.
INGREDIENTS :
Eggs - 5
Sugar - 1 cup
Vanilla extract - 1 tsp
All Purpose Flour - 1& 1/2 cup, sifted
Baking powder - 1 tsp
Salt - a pinch
Milk Mixture:
Evaporated milk - 1 cups
Fresh pureed Mango Pulp -1/2 cup
Heavy Cream - ½ cup
Full Fat Milk - 1 cup
Topping:
Mango Puree 4 Tbsp.
Heavy Cream OR Whipping Cream - 2 cups
Sugar - 3 Tbsp
METHOD:
Preheat the oven to 180 degrees Centigrade./ pan on low flame for 15 minute
Grease and flour an 9×13 inch sheet pan OR ceramic dish.
Using a stand mixer OR hand held beater, whisk the eggs, vanilla extract and sugar until smooth and double in volume.
Transfer the mixture to a separate bowl.
Sift the flour, baking powder and salt together.
Fold this sifted mixture into the whipped egg mixture. Be gentle and make sure you do not over mix.
Gently fold in the eggs Mixture into flour.
Pour the batter into prepared pan and bake for 18-20 minutes or till the top is golden.
Let cool completely before proceeding with the milk mixture.
Milk Mixture
In a large bowl or jar, use a whisk to combine all the milk mixture ingredients together.
Add in the mango pulp and whisk again till it is smooth and no lumps remain.
Refrigerate until ready to use.
ASSEMBLY
Using a skewer OR a fork, poke ( a million!) holes into the top of the cake.
Set aside 1 cup of milk mixture.
Gently pour a part the remaining milk mixture on top of the cake.
Make sure you don’t miss the corners of the cake.
Wait for the surface to absorb it briefly.
Once it looks a bit dry (2 minutes), pour a little more of the milk mixture.
Continue this process for the remaining milk mixture.
Refrigerate covered for at least 2 hours.
Check if the milk has been absorbed completely.
If it has, you will be able to see the cake surface. Pour half of the milk mixture that was set aside.
If it has not been absorbed completely, you will see the liquid on the surface. DO NOT pour any additional milk mixture.
Refrigerate the covered cake overnight OR at least 10 hours.
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