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From the Expert
Fresh Mango And Cream Short Cake
Rakhee is certified by Le Cordon Bleu at Gordon Ramsay's Tante Marie in London. Touted to be the 'Desi Nigella' of India, Rakhee is a natural with flavors and textures, her biggest asset being her strong palate and a deep rooted passion for the culinary arts and food the industry.
Ingredients: For The Cake
- 50 gms
- 50 gms
- 50 gms
- 1
- 1/8 tsp
- Few drops
- 30 ml
Method : For The Cake
- Beat the butter and sugar till light and creamy.
- Next add the egg & Vanilla extract.
- Mix the baking powder into the flour and fold this in the butter and sugar Mixture.
- Lastly add the milk & Pour it in a greased lined 6” x 2.5” Loaf tin.
Ingredients: For Mango Mousse
- 1 cup
- 2 tbsp
- 2 gms
Method: For Mango Mousse
- Blend custard and whipping cream together, pour 2 tbsp of the Mango pure and add the gelatin and keep aside.
For Assembling
- 1/2 cup
- (Remaining mango puree mixed with storebought white cold glaze gel)
- For Garnish
Method: Mango & Cream Short Cake
- Put one layer of cake in a ring mold and moisten it with sugar syrup & Place chopped mango pieces.
- Add a thin layer of the mango mousse.
- Repeat the Cake, chopped mango pieces & mango mousse and let this set for an 1-2hours
- Gently Pipe thin layer of the glaze on top and garnish with finely chopped pistachio.
Image Courtesy: Akhil Vaswani
- 30 minutes
- 2 hours
- 2
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