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Refresco Em Po Fresh Manga 10G
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🥭Mango Cream Cake 🥭nnTwo layers of moist sponge cake layered with a filling of homemade mango curd and loads of vanilla whipped cream.This cake is so light and incredibly delicious! Recipe 👇👇👇nnMango curd has a longer shelf life and is stable to use as fillings in cakes compared to mango puree/ sauce nnSponge Cake: n•200ml ( 3/4 cup+ 1 tablespoon) Milk ( almond milk or any milk of your choice)n•1/2tsp White Vinegarn•20ml (1 tablespoon) Plain Unsweetened Yogurt ( almond milk yogurt or any yogurt of your choice )n•140g (2/3 cup) Granulated Sugar / castor sugar n•60ml (1/4cup) Oil ( sunflower/ grapeseed) n•2 teaspoons Vanilla Extract with vanilla seeds n•10g (1 tablespoon) Corn Starch n•1 + 1/2 teaspoon Baking Powder n•1/4 tsp of Baking Soda n•1/2 tsp Cardamom Powder ( optional)n•150g ( 1 cup + 1/4cup) All Purpose Flour n•1/8tsp Salt nnMethod:-n-Preheat oven to 350 and grease two 6 inch round cake tins with oil and line it with baking paper. In a bowl combine room temperature milk, vinegar u0026 yogurt. Let it sit for 5 min and then add sugar, oil u0026 vanilla extract. Mix until sugar is almost dissolved.nn- Combine and sift all the dry ingredients and mix it into liquid ingredients. Pour the cake batter equally into the prepared cake tins and bake at 350f for 25-30 minutes or until firm to touch. nnMango Curd Recipe: n•120g (1/2 cup) Mango Puree ( fresh mango or canned mango puree) n•30ml (2 tablespoons ) Milk ( unsweetened almond milk or any milk of choice)n•30ml (2 tablespoons) Water n•35g (2 tablespoon) Granulated Sugar / Castor Sugar / Golden Sugar n•10g (1 tablespoon) Corn Starch n•25g (2 tablespoons ) Butter (soft) ( I have used salted vegan butter) nnMethod:-n-In a pot combine and whisk milk, mango purée, water, sugar, corn starch and bring it to boil. Keep whisking as it comes to a boil. When it comes to a boil, remove from the heat and add butter. Stir the mango curd until butter is fully mixed and curd looks smooth and glossy.nn-Transfer in a bowl, Cover the surface of lemon curd with plastic wrap. Chill it completely(1 -2 hours). Before using stir the mango curd to a smooth consistency with a hand whisk or a spatula. Store it in an air tight container in the fridge for up to 3-4 days. Use it as a filling for the cake and topping if desired. 🥭🥭nnVanilla Whipped Cream:n•360ml (1 cup + 3/4 cup) Whipped Cream (I have used unsweetened non dairy whipping cream)n•90g (3/4 cup) Powdered Sugar n•2 teaspoons Vanilla Extract nn-Combine all the ingredients in a mixing bowl and use a whisk attachment to whip all ingredients until stiff peaks form. Keep the whipped cream cold until you’re ready to assemble the cake. nnCake assembly:n-Place one layer of sponge cake on a plate and add scoops of whipped cream. Level it smooth with a spatula and pipe a border of cream around the edges to create a well. Fill the middle with 4-5 spoons of mango curd and place the second sponge on top. Crumb coat the cake with whipped cream and then add a layer of whipped cream around the cake for the finishing layer.. Pipe a border or whipped cream on chilled cake. Top it with fresh mango mixed with mango curd to keep it shiny and fresh.nKeep the cake chilled. Enjoy! nn🥭🥭🥭nn#mango #whippedcream #whippedcreamcake #mangocreamcake #eggless #veganbaking
Ficha Técnica e Modo de uso:
ingredientes:açúcar, suco de manga desidratado, maltodextrina, vitamina c, acidulante ácido cítrico, edulcorantes: aspartame (25mg/100ml), ciclamato de sódio (20mg/100ml), acesulfame de potássio (3,4mg/100ml) e sacarina sódica (1,5mg/100ml), corantes: dióxido de titânio, tartrazina e amarelo crepúsculo fcf, antiumectante fosfato tricálcico, aromatizante e espessante carboximetilcelulose sódica.
Refresco em Pó Fresh Manga Unidade com 10g
