Mango Burst Cake - All you'll need to burst your summer cravings

Hi Foodies!

Firstly, thank you so much for the lovely response to my first blog. I was completely overwhelmed. I shall definitely strive to match up to your expectations from this blog. 
What comes to your mind first when someone says the word 'Summer'? Is it vacation? Is it IPL? Is it mangoes? Well, I await this season every year to enjoy the tasty summer fruit - mango. It is undoubtedly the king of fruits. So, I thought of sharing a mouth-watering recipe of Mango Burst Cake, to satisfy your summer cravings.

Are you excited to know what mango heaven looks like? Well, here you go!

Mango Burst Cake

The recipe for Mango Burst Cake:

Preparation time: 10 minutes

Baking time: 30 minutes
Cooling time: 15 minutes

Serves: 6-8 people

Ingredients:

For Mango Cake -

• 1/2 cup butter (melted)
• 1/2 cup milkmaid (condensed milk)
• 4 tbsp granulated sugar
• 1.5 cups all purpose flour (maida)
• 1 tsp baking powder 
• 1/2 tsp baking soda
• 1 cup mango pulp (thick)
• 1/2 cup milk (room temperature)
• 2-3 tbsp water (use only if the batter is too thick)

For Frosting-

• 2 cups whipped cream

For Mango Garnish-

• 1 cup long and thinly sliced mango (any variety of mango can be used, as long as it is sweet and can be easily cut)

Method:

1. In a large bowl sift all the dry ingredients (for mango cake), except sugar.
2. In another bowl, mix all the liquid ingredients (for mango cake) and sugar.
3. Keep mixing, until the sugar almost melts.
4. Now pour the mix of liquid ingredients into the dry ingredients bowl and mix until lump free.

Check batter consistency

5. Grease the baking tray with ghee or butter and then pour the batter into it. Tap the tray to prevent any bubbles.
6. Preheat the oven or microwave at 180 degrees for 15 minutes. Then, put in the baking tray and let it bake for 30 minutes (or until a toothpick inserted in the center, comes out clean).
7. Once done, take it out of the oven carefully and let the cake cool down completely.

Assembling the cake- 

1. Slice the top of the cake to level it (if there is a dome).
2. Cut the cake into 2 or 3 half sections (depending on the height you prefer for your cake).

Cutting the cake into 2 halves (Image source: Google)

3. In a bowl, make sugar syrup (1/2 cup water + 2 tbsp sugar). Spoon the syrup on every layer of the cake.
4. Spread some whipped cream in the bottom layer evenly and add some mango pieces over the layer. Repeat this process, for all the layers while stacking them.
5. Now frost on top and the sides as desired (you may tint the frosting with colours of your choice).
6.Arrange the thinly sliced mango slices in a circle starting at the center to form a rose. Place the remaining mango pieces in the form of petals.
7. Fill the icing bag and pipe swirls if desired (I have used a disposable piping bag to pipe the dotted design, but you can use any french tip to pipe the swirls on the cake).
8. Refrigerate the cake for at least 2 hours.

Your delicious, soft and moist, eggless Mango Burst Cake is ready to serve!

Ready to serve Mango Burst Cake

Notes-

• Add 1/4 cup sugar if the mangoes aren’t sweet.
• While cooling, cover the cake with a muslin cloth to prevent drying out.
• You can also make this cake in a pressure cooker.
• Don’t worry, it will stay fresh for up to 3 days!

You see, it's not so tough to bake a mangolicious cake. This recipe was shared with me by my cousin Nikita Jain, who is a baking entrepreneur from Baripada, Orissa. Do check out her Instagram handle for some delicious cakes, cupcakes, tarts and brownies. Cheers to her for being such a kind and patient teacher!❤️
Happy cooking!

Yours foodly,
Sakshi.