Vanilla Cake with Mango Buttercream frosting and Mango glaze.....made for the son who wanted some fruit flavors in his birthday cake
For the cake I used my Vanilla Cake with oil recipe
Vanilla Cake (with oil)
1.All purpose flour-3 cups
Baking powder-2 1/2 tsp
Salt-1/2 tsp
Sieve together all the above ingredients and set aside .
2.Eggs—4
Granulated Sugar-2 cup
Vanilla essence-1 1/2 tsp
Nutmeg-1 tsp
Lemon/Orange zest-1 tsp
Powder the sugar .Beat all the above ingredients together till sugar is dissolved.
3.Milk-160 ml
Canola/Vegetable oil-160 ml
Fold in the flour mixture in 3 additions and milk & oil mixture in 2 additions-starting and ending with flour mixture.
Transfer the batter into two 8” round pans and bake in a preheated oven at 180 C for 22-25 minutes until a skewer inserted at the center comes out clean.Mine was done in exactly 24 minutes.
Mango Buttercream frosting recipe
1.Unsalted Butter-210 gm
Sugar powder-1 +1/4 cup
Mango purée -1/4 cup (thick purée from one mango)
Mango Essence-1 tbsp
Water-4 tbsps
Beat the room temperature butter till light & smooth.Add 1/2 cup of the sugar powder & 2 tbsps water and beat it until smooth and creamy.Now add the remaining 1/2 cup sugar powder and 2 tbsps water and beat again till smooth and creamy.
Add 1 tbsp of the thick mango purée at a time,beating well after each addition till you get the taste of mango you want .Do not add too much purée at once as it will thin out your Buttercream.Add the mango essence to get the color and extra flavor . I added extra 1/4 cup sugar powder since my mango wasn’t sweet.
Slice each of the cooled vanilla cake into 2 horizontal layers .U will get 4 layers. I used only 3 layers for this cake.Apply a tbsp of the frosting on the cake board and place the first layer of cake .Apply sugar syrup (or juice)to the cake layer and spread a thin layer of the mango butter cream frosting over this.
Repeat with the two layers making sure you place the bottom layer of the cake on top to get a smooth top.Cut off the sides if it’s not even.Spread the remaining mango butter cream frosting all over the cake and smoothen .
Place the cake refrigerated for 1/2-1 hour so that the frosting gets cooled.Meanwhile make the mango glaze
Mango Glaze Recipe
2.Mango purée-1/4 cup (thick purée from one medium mango)
Sugar powder-5-6 tbsps (as required to make the mixture spreadable)
Mango essence-1 tsp
Lime juice-1 tsp
In a bowl mix together the mango purée,lime juice and essence.Add the sugar powder 1-2 tbsps at a time and whisk in with a spoon .Continue adding sugar powder and whisking in till you get the desired thickness.The glaze should be thick but pourable.
Remove the chilled cake from fridge and smoothen the sides and top with the palate knife.Pour the mango glaze on top and spread evenly with the palate knife,making sure it doesn’t pour down to the sides.
I decorated the sides with some chocolate sprinkles.Refrigerate the cake.Make sure to keep this cake out half an hour before u decide to cut ,for the cake to come to room temperature.
Comentários