Fresh Mango Cake By Prajina Premarajan

Puree 1 mango and add it to a saucepan.

Add 2 tablespoons sugar and lemon juice to the mango puree and then heat it on medium flame. Stir the puree for 2 to 3 minutes and take it off the heat.

Add baking soda and baking powder to maida and sieve it two to three times to avoid any lumps. Keep this aside.

In a bowl, add 3 eggs and pinch of salt. Beat the eggs until it is light and fluffy. Add powdered sugar and vanilla essence and beat it once again for 2 to 3 minutes. Then add oil and beat it for couple of seconds.

Add the maida, baking powder mixture to the egg mixture and fold in lightly until it is completely mixed. Add vinegar and mix it lightly.

Pour the batter into greased baking pan and place it in a preheated oven at 180 degrees Celsius for 30 to 35 minutes or until the toothpick comes out clean.

After the cake is baked, demould the cake and keep it aside to cool down.

Heat 1/2 cup and 1 cup water in a saucepan until the sugar dissolves to get a sugar syrup.

To make a mango glaze, take a cup of mango puree in the saucepan along with 6 tablespoons of sugar. Heat it on a medium heat until the sugar starts dissolving. Add a cup of water and stir it continuously until the mixture thickens. Take it off the heat.

Take gelatin in a small bowl with 2 teaspoon of water and dissolve it by keeping it in hot water. Add this gelatin to the mango puree mixture.

Whip the cream in a cold bowl until you get stiff peaks.

Slice the cake into.three layers and keep it aside.

Place the cake layer on the cake board and apply sugar syrup. Add a layer of the whipping cream on the cake layer. You can also add white chocolate chips for crunch. Place the next layer of cake and repeat the process until all layers are stacked.

Now cover the cake in whipping all the top and all sides. Use a spatula to smoothen the surface and then pour the mango glaze on top. Decorate using cherry, mint leaves and mango pieces as per your taste.