TROPICAL MANGO PUDDING CAKE

The weather is so good right now in Minneapolis. It's perfectly warm during the day and cool during night.The Spring has sprung all over and we are enjoying this beautiful weather before Summer hits here. We get extreme temperatures so we are really not sure which season are we actually looking forward to! Anyhow, when I decided to make this dessert, I thought of sticking to one of my current favourite colours, Yellow!

So for the pudding cake, I stuck to mango as  it is definately the top choice at the moment for colour & taste and since I had a big can of puree with me, I did not see a reason why I shouldn't be using it! Plus, it's the best thing to use when you are not sure about the sweeteness of the mangoes you get in stores in Spring.That way you are sure to have a consistency for your recipes every time you need to make one!

This was meant to be a birthday cake for my relative who is also a grown up like us. So I made it less fancy and kept it simple. The cake was baked in a jiffy with the recipe that's engraved on my brain which is also the same recipe I used for the Mixed fruit Swiss Roll,Coffee - Chocolate Triangle Cake,Checkerboard Cake etc. The pudding hardly took any time to make and once it was layered up, I left them in the fridge to set. It's a quick cake - dessert if you have things handy.

I baked this cake having a totally different plan in mind but in the end, it was cut out into circles and got stuffed into my little cake rings. I love using cake rings because it gives you  your personal share of the dessert which clearly means...no sharing! It was a birthday gift  from Jobin 2 years ago and I've not been using it much as he would love me to. Mocha Marble Cheesecaklets were baked in it but other than that, none of them have appeared on the blog :-)

If you don't have the puree, you can always use the fresh ripe mangoes and puree them with sugar to taste. I usually use that but this time,like how I mentioned before I had a tin full of pulp with me which I bought a while back to make some Mango Lassi. Talk about that lassi,it's the most popular flavour in stores here and I love it!

TROPICAL MANGO PUDDING  CAKE
Recipe source for the cake : Amma
Ingredients for the cake:
1 c flour minus 2 tbsp
2 tbsp cornstarch
1 c sugar
5 eggs
1 1/2 tsp vanilla

Method: Pre-heat the oven to 180C/350F and line a jelly roll pan.
In a clean, dry bowl beat the sugar and eggs on high for 12 mins. Add the vanilla and beat for 10 secs. Fold in the flour and cornstarch, carefully without deflating it. Pour the batter into the cake pan and bake for 15-18 mins or until the top is pale brown and is springy to touch.
As soon as it is out of the oven, loosen the sides if need be and invert the cake onto a kitchen towel which was sprinkled with some sugar before. Remove the parchment and let the cake cool.Brush the cake with some water just to moisten it. Cut out rounds to fit your small cake rings.

Ingredients for the Eggless Mango Pudding
My own recipe
1 1/2 c heavy whipping cream
1  c sweetened mango puree
4 tbsp sugar or to taste
1 tbsp gelatin dissolved in 3 tbsp water

Method: Whip the cream to stiff peaks along with sugar and then fold the puree in. Melt the gelatin, cool it for a minute and then fold  it into the pudding / mousse.

Assembly: Place a round of the moistened cake in the cake ring and pour some mousse over it, cover it with another piece of cake and repeat. The top layer should be the mousse.Decorate as you wish. Refrigerate till set, for about 4-5 hours. Serve cold.

After the circles were cut up, there were some odd shapes left behind. So Jobin & I slathered some pudding over it and popped them into our mouths. It was seriously yummy! Infact I do it all the time to know how the end product would taste like :-) Try this quick dessert for your next party and make sure you eat the scraps too!