Name: Mango White Chocolate Cakesicle recipe by Ritisha Modi at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: Maida 1 1/4 cups; Baking powder 1 tsp; Baking soda 1/2 tsp; Powdered sugar 2 tbsp; Soft Butter 100 gms; Condensed milk 200 ml; Vanilla essence 1 tsp; Milk 100 ml; Juice of 1/2 lemon; White chocolate 2 cups; Whipping cream 1/2 cup; Mango puree 1 cup; Sprinkler 1/2 cup

Ingredients Serving: 8

Maida 1 1/4 cups
Baking powder 1 tsp
Baking soda 1/2 tsp
Powdered sugar 2 tbsp
Soft Butter 100 gms
Condensed milk 200 ml
Vanilla essence 1 tsp
Milk 100 ml
Juice of 1/2 lemon
White chocolate 2 cups
Whipping cream 1/2 cup
Mango puree 1 cup
Sprinkler 1/2 cup

Instructions

Preheat the oven at 180 deg C.Grease the cake tin with butter and line with parchment paper. Sieve maida, baking powder, baking soda in a bowl. Keep it aside.
Blend powdered sugar, butter, condensed milk until it becomes light and fluffy.
Add vanilla essence, lemon and blend well. Add the dry ingredients to wet ingredients and mix well
Add milk and fold in to form ribbon consistency batter
Transfer the batter into cake tin and level evenly. Bake for 25-30 minutes.
Allow the cake to cool and crumble the cake
Reserve melted white chocolate aside and mix remaining white chocolate and cake crumbs to form a dough
Divide cake dough into equal portions and add it to Popsicle mold. Insert candy stick into it.
Freeze it for 10-15 minutes.
Carefully unmould the cakesicle and dip it in melted reserved white chocolate. Let it dry at room temperature and double coat it.
Set it in freezer for 2 hours.
Beat the whipping cream to form smooth peaks. Add mango puree and blend well.
Dip the chilled cakesicle into mango cream and decorate it with sprinkler.
Serve the chilled mango cakesicles.

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