Mango Cake when it is not Mango Season Recipe

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What do you do when you want to bake mango goodies but mangoes are not in season? Canned mango puree can be an alternative. I find that this alternative works. When fresh mangoes are not readily available, you make use of what you have!

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The cake is moist and satisfies the mango craving.

Yield: One 8 inch 4 layers cake

Ingredients

Cake:

2 1/2 cup flour
1 1/2 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup almond milk (can substitute with milk)
1/2 cup vegetable or canola oil
1 cup mango puree

Frosting:

600 ml whipping cream
3 tbs mango puree
3 tbs powdered sugar

Sugar Garnish:

1/2 cup sugar
3 tbs water

Procedure

Cake:

Preheat the oven to 350º F. Prepare two 8 inch pans by lining them with parchment paper and oiling the sides.

Sift and whisk all the dry ingredients together. Next, whisk all the wet ingredients together. Pour the wet ingredients into the dry ingredients. Stir until combined.

Distribute the batter evenly into the two cake pans. Bake for 35-40 minutes, until a toothpick inserted into the cake comes out clean.

Frosting:

Beat the whipping cream with a hand mixer until you can draw a figure eight with the beaters. Sift in the powdered sugar and add in the mango puree and continue beating it until stiff peaks form.

Sugar Garnish:

Wrap two cylinder glass cups with parchment paper. Combine the sugar and water in medium heat. Do not stir and allow them to caramelize into a light brown color. Remove from heat. Quickly use a spoon to drizzle the sugar over the covered glasses in a zigzag motion and allow the garnish to cool.

Assembling:

Use a butter knife to go around the cake pans, and remove the cakes from the pans. Slice off the dome part of the cakes with a serrated knife. Then divide each cake into two to form four layers.

Tip: You can stick four toothpicks around the cake to use as guidelines so the layers will be even.

Put the first layer onto a plate. Combine water and honey, 1:1 ratio. Use a brush to distribute some of the sweetened water onto the first layer. Then add a layer of whipped cream. Do the same with the rest of the layers. Even out the sides and top with a bench scraper and a long spatula. Finally, top with the sugar garnish. Put the cake into the refrigerator to allow it to set.

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Sugar Garnish Recipe from Tatyana’s Everyday Food
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