Momi Mango Puding Soft Cake
Were nice except for the unskilled deco.. :-(
Cooking Instructions
- 1
Cream together butter, sugar and shortening then add in vanilla + mango essence
- 2
Beat both white egg and yolk separately until its stiff peak then add into the butter mix. Beat at medium speed to mix well
- 3
In another bowl, sift together flour, salt and baking powder. At the lowest speed, add the sifted flour mix into the butter mix gradualy by cup with the milk turn by turn. Bake at 145' for 25-30 minutes or poke with a tootpick / chopstick, its come out clean
- 4
Basic Puding: Simply bring the water to boil and add in the dry gelatin and sugar. Stir until the gelatin has been fully desolved to create a basic mango puding
- 5
Take out the cake from the pan and set aside to fully cool down. Use the same pan, add in the basic mango puding half of the pan and let them slightly cool but not cool and not harden completely. If happen that the puding completely harden, it can be reboil once at lowest heat but not too many as the mango would desolved
- 6
Once the mango puding base slightly cool, cut the cake into 2 layer and set a layer on top of the basic puding, add some whipped cream and finish it with the other layer
- 7
Let them sit in the freezer for 20-30 minutes to cool completely. Take it out and put on the cake plate upside down accordingly and you can use the remaining cream to cover & make some deco on em
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