Mango Orange Eggless Pastry Recipe

Name: Mango Orange Eggless Pastry Recipe
Total time: 120 min
Yield: 6
Cuisine: Indian

Recipe By Ashwini Shaha

Mango Orange eggless Pastry is a popular, aromatic, lip smacking dessert and delicious dish.

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Ingredients for Mango Orange Eggless Pastry Recipe

As Required For Base cake
0.08 cup refined oil (sunflower or similar)
1/25 cup condensed milk
0.17 cup all purpose flour or maida
0.17 tsp Baking powder
0.08 tsp baking soda
0.08 cup butter milk
0.08 cup Mango pulp
0.17 tsp orange essence
As Required For icing
As Required As needed Sugar Syrup
0.17 cup whipping cream
0.33 tbsp Sugar
0.08 tsp mango essence
As Required For Pastry glaze
1/25 cup white chocolate
1/25 cup whipping cream
0.33 tbsp Mango pulp
0.17 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

Fat
42g
Protein
12g
Carbs
39g
Fiber
1g

MacroNutrients

Carbs
39g
Protein
12g
Fiber
1g

Fats

Fat
42g

Vitamins & Minerals

Calcium
313mg
Iron
< 1mg
Vitamin A
173mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
25mcg
Vitamin B12
< 1mcg
Vitamin C
17mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
41mg
Manganese
< 1mg
Phosphorus
286mg
Selenium
5mcg
Zinc
1mg

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

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Recipe By Ashwini Shaha