Delicious multilayered mango cake on pan (recipe)
The recipe of this cake is a magic wand for those who do not have a conventional oven at home but want to treat oneself, family and friends with a delicious dessert. As it is time of mangoes in India, we could not miss the opportunity and added the fruit to the cake ingredients. Here is the recipe. The process is quite simple but requires around 3 hours of your time.
*1 glass – 200 ml
- white flour (maida) – 2 glasses + 2-3 tablespoons (if dough will be not thick enough);
- milk – 0.5 glass;
- butter – 50 g;
- sugar – 2.5 tablespoons;
- egg – 1 piece;
- sunflower oil – 0.5 tablespoon;
- edible soda – 0.3 teaspoon;
- a pinch of salt, or according to your taste.
You may not add the egg if you are pure vegetarian, however I haven’t tried without an egg so can’t say about the result.
- semolina (suji) – 100 g (0.5 glass)
- milk – 2.3 glasses;
- lemon juice – 2 tablespoons;
- sugar – 4 heaped tablespoons (for cream) + 3 teaspoons (for mango paste);
- mango – 2 pieces.
- 3 squares of chocolate bar – for decoration.
- In a bowl mix sugar with an egg.
- Add sunflower oil and softly melted butter.
- Add milk and mix everything.
- Mix edible soda in flour.
- Gradually mix in flour.
- The ready butter should not stick to hands but should remain elastic.
- Divide dough into 16 equal parts.
- Roll out a thin layer (really thin, almost transparent) and fry on dry pan both sides. Do the same with every dough part.
It is not necessary to make rolled out layers perfectly round. When they are fried you can cut out the edges to give layers a perfect round shape.
- Use any round container of the size you want your cake be and cut off the extra edges. Do not throw them. Later will make decorative crumbles from them.
- Take out butter from the fridge and leave to soften (it may take around 30 min).
- Boil milk.
- Add semolina in the boiling milk and set the flame to low.
- Constantly stir the future cream, so there will be no lumps.
- In the middle, add sugar.
- Your semolina-milk mass should be of medium thickness.
- Cool it down (you may put it in the fridge or plunge the pot with cream in cold water).
- Whip up soft butter in a separate bowl.
If it is not soft yet or you forgot to take it out from the fridge in advance, you the following trick. To soften the butter you can blow on it from a hairdryer 😉
- Gradually add semolina-milk mass and whip everything until the cream becomes smooth.
- Add two tablespoons of lemon juice.
Take flesh of two mangoes, add sugar and mash with blender ot in a mixer cup.
You can mix this mango puree in the cream or use it as separate layer spread.
For this cake I didn”t mix up mango with cream. Instead I spread every third layer with mango puree in addition to cream. I also applied mango puree on the top of the cake.
- Take a flat plate and put one layer on it, spread the layer with cream. My layers are 14.5 cm in diametre – for that size I used one heaped table spoon of cream.
- Put the next layer on the first one and spread it with cream (and mango paste).
- Like this gradually build a multilayer cake. Make sure your cake is straight. If you use too much cream, some layers can slip off to the side, so keep it in mind while spreading cream and mango puree on the layers.
- Use the rest of cream and mango puree to spread the cake’s side – all around. It is comfortabe to do with a wide knife, making the surface smooth.
When the top layer is set up and got its amount of cream and mango puree, time is to decorate the cake.
- First of all let’s make crumbles from the cut-off edges of the layers. If they are still soft – fry them on dry pan for some some time. When they are hard, put them on some surface and crumble with your rolling pin.
- Spread crumbles on the top of the cake and on its sides.
- Take chocolate squares and grate above the cake spreading the chocolate flakes equaly on the cake surface.
You can also decorate the top of your cake with fresh fruit, berries, or nuts.
Now the cake is ready but not for serving yet. The layers need to become soft by absorbing moisture from cream and mango puree. So put the cake aside for 3-4 hours (1-1.5 hour in room temperature, then in the fridge -better overnight).
Hope you like the recipe. Feel free to share your experience in the comments below.