Ingredients For Mango Orange Eggless Pastry Recipe
As Required For Base cake
0.5 cup refined oil (sunflower or similar)
0.25 cup condensed milk
1 cup all purpose flour or maida
1 tsp Baking powder
0.5 tsp baking soda
0.5 cup butter milk
0.5 cup Mango pulp
1 tsp orange essence
As Required For icing
As Required As needed Sugar Syrup
1 cup whipping cream
2 tbsp Sugar
0.5 tsp mango essence
As Required For Pastry glaze
0.25 cup white chocolate
0.25 cup whipping cream
2 tbsp Mango pulp
1 As Required pinch orange food colour
Directions : Mango Orange Eggless Pastry Recipe
STEP 1.In a large bowl, strain the maida or all purpose flour and add dry ingredients to make base cake.
STEP 2.In another bowl, take oil and condensed milk and beat it for 30 seconds.
STEP 3.Add the dry ingredients slowly to this liquid mix made in previous step. Stir the contents to avoid lumps.
STEP 4.Add butter milk to form smooth batter. Add mango pulp and orange essence to this and blend it gently for 3-4 minutes.
STEP 5.Prepare the cake tray by applying butter on the sides and on base. Place a butter paper.
STEP 6.Transfer the contents to cake tray and bake it for 35 minutes in oven preheated to 180 degree.
STEP 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.
STEP 8.Once cake is well cooked, take it out of the oven and let it cool for 20-25 minutes.
STEP 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)
STEP 10.Now run a butter knife around the circumference of the cake to release it.
STEP 11.Now invert the cake on the cooling plate and leave it for 5 min.
STEP 12.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.
STEP 13.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.
STEP 14.Earlier, while the cake gets baked, in parallel, melt the white chocolate, mix it with whipped cream.
STEP 15.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.
STEP 16.Pour the ganache over the cake.
STEP 17.Refrigerate the cake at least for 1 1/2-2 hours.
STEP 18.Cut into a rectangle shapes or as desired. The pastry is ready.
Nutrition value
584
calories per serving
42 g Fat12 g Protein39 g Carbs1 g FiberOther
Current Totals
42 g Fat
12 g Protein
39 g Carbs
1 g Fiber
MacroNutrients
Carbs
39 g
Protein
12 g
Fiber
1 g
Fats
Fat
42 g
Vitamins & Minerals
Calcium
313 mg
Iron
1 mg
Vitamin A
173 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
1 mcg
Vitamin C
17 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
0 mg
Phosphorus
286 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
