Description
A finger-licking good Mango Lassi Cake with layers of super moist vanilla cardamom cake, mango lassi curd, and a light Chantilly whipped cream frosting.
Ingredients
Scale
- 2 1/3 cups granulated sugar (466g)
- 1 1/3 cup vegetable oil (300g)
- 2 large eggs
- 2 tsp vanilla bean paste
- 1 tsp rose extract (optional)
- 1 cup heavy whipping cream (240g)
- 2/3 cup hot water (160g)
- 1/2 cup full-fat yogurt (120g) – Greek or plain
- 3 1/3 cups all-purpose flour (440g)
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cardamom powder
- 1 1/3 cup fresh or canned mango pulp (320g) – I recommend Alphonso or Kesar pulp
- 4 egg yolks
- 4 tbsp unsalted butter (56g), melted
- 1/2 cup full-fat yogurt (120g)
- 1/3 cup granulated sugar (66g)
- 3 tbsp cornstarch (18g)
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 8oz cream cheese, room temp (226g)
- 1/3 cup granulated sugar (66g)
- Pinch of cardamom powder
- 2 1/2 cups heavy whipping cream, chilled (600g)
- Diced mangoes
- Crushed freeze dried strawberries
Instructions
- Pre-heat your oven to 350F and prepare 4 8″ cake pans with parchment paper and baking spray.
- Add the sugar, oil, eggs, vanilla bean paste and rose extract to a large bowl. Whisk for 1-2 minutes until smooth.
- Add the heavy cream, hot water and yogurt. Gently whisk until combined.
- Sift in the flour, baking soda, baking powder, salt and cardamom powder. Gently whisk and fold until just combined. Do not overmix.
- Divide the cake batter evenly between the pans. Bake for 18-20 minutes, or until a toothpick comes out with light, moist crumbs.
- Let the cakes cool for 15 minutes, then remove from the pans and cool completely.
- Add all the curd ingredients to a saucepan, and whisk until smooth.
- Cook on low heat for 8-10 minutes until a thick, smooth mango curd forms.
- Pour the curd into a plate, cover with cling wrap, and refrigerate until fully cooled.
- Add the cream cheese, sugar and cardamom powder to your stand mixer. Whisk until smooth.
- Add the cold heavy cream, and whisk on medium-low speed until a thick, spreadable frosting forms.
- Trim the domes from the cake layers for evenness.
- Layer the cake, spreading frosting and mango curd between layers.
- Cover the entire cake with a thin coat of frosting and refrigerate for 15-20 minutes.
- Frost generously with the remaining frosting and decorate with mango curd, diced mangoes, and crushed freeze dried strawberries.
- Serve and enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Mango Lassi Cake, Mango Dessert, Indian Dessert