Mango Orange Eggless Pastry

Name: Mango Orange Eggless Pastry
Total time: 10800 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1/2 cup refined oil (sunflower or similar); 1/4 cup condensed milk; 1 cup all-purpose flour or maida; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup buttermilk; 1/2 cup mango pulp; 1 tsp orange essence; as needed Sugar Syrup; 1 cup whipping cream; 2 tbsp sugar; 1/2 tsp Mango essence; 1/4 cup White chocolate; 1/4 cup whipping cream; 2 tbsp Mango pulp; 1 pinch orange food colour

Ashwini Shaha @cook2020

Bangalore

#mania
Mango Orange eggless Pastry is a popular, aromatic and delicious dish.

Ashwini Shaha @cook2020

Bangalore

#mania
Mango Orange eggless Pastry is a popular, aromatic and delicious dish.

Saved

Ingredients

2-3 hours

4-6 servings

For Base cake
1/2 cuprefined oil (sunflower or similar)
1/4 cupcondensed milk
1 cupall-purpose flour or maida
1 tspbaking powder
1/2 tspbaking soda
1/2 cupbuttermilk
1/2 cupmango pulp
1 tsporange essence
For icing:
as neededSugar Syrup
1 cupwhipping cream
2 tbspsugar
1/2 tspMango essence
For Pastry glaze
1/4 cupWhite chocolate
1/4 cupwhipping cream
2 tbspMango pulp
1 pinchorange food colour

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Steps

2-3 hours

1

1. In a large bowl, strain the maida or all-purpose flour and add dry ingredients to make base cake.
2

In another bowl, take oil and condensed milk and beat it for 30 seconds.
3

Add the dry ingredients slowly to this liquid mix made in previous step. Stir the contents to avoid lumps.
4

Add buttermilk to form smooth batter.Add mango pulp and orange essence to this and blend it gently for 3-4 minutes.
5

Prepare the cake tray by applying butter on the sides and on base. Place a butter paper.
6

Transfer the contents to cake tray and bake it for 35 minutes in oven preheated to 180 degree.
7

Check if the cake is well baked by using the toothpick, it should get inserted easily at the centre of cake and come out clean.
8

Once cake is well cooked, take it out of the oven and let it cool for 20-25 minutes.
9

As the cake getting cool, prepare the whipped cream for icing. (hint: If using ready made fresh cream, place it in freezer for about 30 min. before using it)
10

Now run a butter knife around the circumference of the cake to release it.
Now invert the cake on the cooling plate and leave it for 5 min.
11

Split the cake into half (hint. Use thread) to make 2 layers. If you like to have 3 layers, cut the cake at 2 equal height portions.
12

Now, transfer the cake on to a turning table for icing. Start with the lower layer. Apply sugar syrup on top side of the lower cake layer and spread whipped cream over it using an icing knife.
Now, place the top layer of the cake and apply icing cream on it as well as on the sides as desired.
13

Earlier, while the cake gets baked, in parallel, melt the white chocolate, mix it with whipped cream.
14

Add orange food colour and mango pulp to the mix in previous step. Blend the mix with stirrer for 20-30 seconds. The ganache / glaze is ready.Pour the ganache over the cake.
15

Refrigerate the cake at least for 1 1/2-2 hours.
16

Cut into a rectangle shapes or as desired. The eggless pastry is ready.