TROPICAL MANGO PUDDING CAKERecipe source for the cake : Amma
Ingredients for the cake:
1 c flour minus 2 tbsp
2 tbsp cornstarch
1 c sugar
1 1/2 tsp vanilla
Method: Pre-heat the oven to 180C/350F and line a jelly roll pan.
In a clean, dry bowl beat the sugar and eggs on high for 12 mins. Add the vanilla and beat for 10 secs. Fold in the flour and cornstarch, carefully without deflating it. Pour the batter into the cake pan and bake for 15-18 mins or until the top is pale brown and is springy to touch.
As soon as it is out of the oven, loosen the sides if need be and invert the cake onto a kitchen towel which was sprinkled with some sugar before. Remove the parchment and let the cake cool.Brush the cake with some water just to moisten it. Cut out rounds to fit your small cake rings.
Ingredients for the Eggless Mango PuddingMy own recipe
1 1/2 c heavy whipping cream
1 c sweetened mango puree
4 tbsp sugar or to taste
1 tbsp gelatin dissolved in 3 tbsp water
Method: Whip the cream to stiff peaks along with sugar and then fold the puree in. Melt the gelatin, cool it for a minute and then fold it into the pudding / mousse.
Assembly: Place a round of the moistened cake in the cake ring and pour some mousse over it, cover it with another piece of cake and repeat. The top layer should be the mousse.Decorate as you wish. Refrigerate till set, for about 4-5 hours. Serve cold.