Name: Mango Mastani cake (eggless) recipe by Krupa Shah at BetterButter
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 2 & 1/2 cup all purpose flour; 1 tsp baking soda; 2 tsp baking powder; 400 g condensed milk; 200 g melted butter; 2 tbsp Sugar; 1 Cup water; 1 tbsp vanilla essence; Sugar syrup as required; 1 cup whipping cream; Fresh mango pulp of 1 & 1/2 Alphanso mango; Other ingredients used in layers-; 3-4 tbsp of tutti frutti of red, yellow and green colour; 2 TBSP MIXED FRUIT JAM; 4 tbsp fresh fruits cut into pieces (banana, pineapple, mango, kiwi fruit); Ingredients for decorating-; Thin Mango slices (as required) for making roses:rose:; 6 cherries; Tutti frutti as required; Mango slices and kiwi piece as required

Ingredients Serving: 8

2 & 1/2 cup all purpose flour
1 tsp baking soda
2 tsp baking powder
400 g condensed milk
200 g melted butter
2 tbsp Sugar
1 Cup water
1 tbsp vanilla essence
Sugar syrup as required
1 cup whipping cream
Fresh mango pulp of 1 & 1/2 Alphanso mango
Other ingredients used in layers-
3-4 tbsp of tutti frutti of red, yellow and green colour
2 TBSP MIXED FRUIT JAM
4 tbsp fresh fruits cut into pieces (banana, pineapple, mango, kiwi fruit)
Ingredients for decorating-
Thin Mango slices (as required) for making roses:rose:
6 cherries
Tutti frutti as required
Mango slices and kiwi piece as required

Instructions

Pre-heat oven for 10 minutes at 180°C
Sift all the dry ingredients (All purpose flour, baking powder and baking soda) 3-4 times.
In another container add condensed milk, butter, water and essence. Microwave this mixture on high for a minute.
Add sugar to it and mix it well.
Add dry ingredients mixture slowly to the wet mixture in three parts.
Mix slowly to get smooth batter but don't over mix.
Pour the batter into a greased vessels and bake it for approximately 50 minutes.
If cake is not baked properly then bake for 5 - 10 mins more till the toothpick inserted comes out clean.
After it is baked cool it on wire rack.
Keep a vessel, in which whipped cream is to be whipped, in the freezer for an hour.
Also keep the rods, used for whipping, of hand beater in the freezer for an hour.
Now take the whipping cream in the vessel kept in the freezer. Keep a ice bath below the vessel.
Whip for about 2 mins and then add some mango pulp to the cream and whip again for some time.
Add the pulp little by little and keep whipping.
Initially whip at slow speed till soft peaks are formed.
After the soft peaks are formed whip at highest speed till stiff peaks are formed.
Now cut the two cakes sponges into halves horizontally. Cut the bumps formed on the top .
Have used only three pieces of the cake sponge from the four parts.
Take cake board and spread some whipped cream on it and place one of pieces of the sponge on it.
Soak the sponge cake properly with sugar syrup.
Now apply whipped cream layer and sprinkle the tutti frutti on it.
Now cover this with other pieces of sponge cake. Soak this layer with sugar syrup properly.
Spread mixed fruit jam layer over it. Now spread the fruits evenly on the jam.
Cover this with the last piece of cake sponge and soak it with sugar syrup. Now give a crumb coating with whipped cream and keep it in the fridge for an hour.
Now finally coat the cake with whipped cream fully.
Now make whipped cream rossettes and top with green coloured tutti frutti.
Keep cherries in between the rossettes.
Using thin mango slices make three roses from it and keep it in the centre of the cake. Keep kiwi fruit pieces near the mango roses.
On the sides of the cake make a small layer of tutti frutti and the layer of mango slices and kiwi pieces.
Yummy mango mastani cake is ready to eat.

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