- Aug 3, 2021
- 3 min read

Kifaya Cake

Kifaya Cake 🎂 for a fruit loving girl 👧 🍰🎂.

Kifaya is a pistachio flavored sponge cake layered with mango slices,mango jam in 2 layers and soaked in mango milk mixture,sandwiched with a blueberry jam layer ,along with whipped cream for the mousse taste and frosted with colored chocolate ganache and topped with mango flowers and chocolate leaves 🍃

For the Pistachio Sponge

1.Pistachio-1/4 cup +1 tbsp

Sugar-1 tsp

Pulse this together 2-3 short pulses,till grounded.Some small

nutty texture is ok.U don’t want the nuts to release it’s oil.This comes around 1/2 cup.

2.All purpose flour-3/4 cup

Cornflour-1 tbsp

Baking powder-1 tsp

Baking soda-1/4 tsp(optional)

Salt-1/4 tsp

Sieve together thrice and add in the ground nuts mixture and stir in.Set this aside.

3.Eggs-4 large

Granulated Sugar -1/2 cup

Vanilla essence-1 tsp

Green Gel color-1-2 drops (optional)

Powder the sugar . Beat the room temperature eggs by adding sugar till it attains thrice it’s original volume or the ribbon stage.Add in the vanilla essence and beat in.

Add in the gel color using a toothpick and stir in.Add the set aside flour mixture in 3 additions and gently fold in with a spatula.

Pour the batter into two 7” round cake pan lined with parchment paper and tap it on the counter to release any big air bubbles.

Bake in a preheated oven at 170 C for 15-25 minutes or a skewer inserted at the center comes out clean.Remove the cake from the tin and allow it to cool completely on a wire rack.

4.White Chocolate -75 gm

Green gel color-few drops

Melt the chocolate using double boiler method or in microwave.Take a butter/parchment paper and pour a tsp of melted chocolate each on it at 5 places leaving enough gaps between them.Add a drop of gel color on each and spread like leaves with the back of a spoon as in the video.Refrigerate it for harden and remove it from the butter paper when ready for decoration.

5.Mango-3 big

Sugar-3-4 tbsps

Water-1/4 cup

Grind to a smooth paste 1 1/2 cups mangoes and chop the remaining into small pieces and refrigerate until ready to use.

Transfer the mango purée,sugar and water to a vessel and cook it till thick.Mango jam is ready.

6.For the Soaking Syrup

Whipping cream-3-4 tbsps

Milk-3/4 cup

Sugar-2-4 tbsps

Take half of the mango jam and add all the above ingredients and blend it to a smooth paste.If this mixture is too thick u can add some more milk to loosen a bit.This is the soaking syrup.Refrigerate it for 10 minutes.

For Frosting

7.Whipping cream-2 cups (over 35 % fat content)

Sugar powder-5-6 tbsps (omit if your whipping cream is sweet)

Vanilla essence-1 tsp

Beat the whipping cream along with vanilla,till well whipped.Refrigerate till needed.

8.Blueberry jam/Compote-3-4 tbsps

Microwave the jam by adding a tbsp of water to dilute it.Let it cool.

Meanwhile slice each cake into 2 layers to get 4 cake layers.Soak the cake layers with the soaking syrup for 15-20 minutes.

Spread a thin layer of whipped cream on the cake board and place the first soaked cake layer on it.With a palate knife spread some whipped cream evenly over it.Add half of the remaining mango jam and chopped mango pieces over and spread evenly.

Place the second layer of soaked cake over this carefully and spread another layer of whipped cream over it.Spread the blueberry jam layer evenly and place the soaked third cake layer .Spread another layer of whipped cream,then the remaining mango jam and mango pieces and place the fourth layer of cake and apply some soaking syrup on top of the cake.

Crumb coat the sides of the cake with the whipped cream and refrigerate for 20-30 minutes.

Once cooled apply another layer of whipped cream over the sides and top of the cake .Spread it with a palate knife.

Refrigerate for 3-4 hours or overnight.

9.For the Colored Ganache

White Chocolate chopped-1 cup

Whipping cream-1/2 cup

Butter-2 tbsp

Microwave all the above ingredients together for 1 1/2 minutes,stirring after every 30 seconds,until melted through.Filter this and add green gel color few drops and stir in.Allow it to cool down.

Remove the cooled cake from the refrigerator and pour the colored ganache on the top and the sides to coat the cake

evenly.Remove the extra ganache that has settled on the cake boards with a knife carefully.Refrigerate for an hour or two.

Meanwhile make

mango roses by slicing half of a mango into thin slices and placing it as in the video.I made 3 mango roses and 5 chocolate leaves and some chocolate curls to decorate the cake.

After 2 hours,remove the cake from the refrigerator and place the chocolate leaves as desired.Place the mango flowers and decorate with chocolate curls as desired.Kifaya cake is ready .