Mango Malai Cake

Mango Malai Cake | A cardamom vanilla cake topped with fluffy whipped cream that sits in a sweet and creamy mango malai.

I’ve been dreaming up this cake for quite sometime now, the flavors of mango, cardamom and whipped cream are a sure hit so when it came time to bake a cake for my parents anniversary, I knew this would be it. This is an eggless cake recipe that uses minimal ingredients for the cake itself. Unlike my pistachio rose cake and saffron cream cake this Mango Malai Cake calls for condensed milk instead of yogurt! This results in a cake that has some depth so it doesn’t fall apart in the mango malai.  

Tips on making Mango Malai Cake:

Preheat the oven completely before you put the cake inside the oven, it will be difficult for you to estimate the to bake.

 Sifting the dry ingredients will make the flour lighter resulting in a moist and fluffy cake.

You can replace crushed cardamom for cardamom powder.

Whipped cream works best for this cake as it’s light, mildly sweet and doesn’t take away from the creamy mango flavor.

If you don’t have fresh sweet mangoes for the purée use Indian Mango pulp/ras.

To assemble Mango Malai Cake:

1. Frost cake with whipped cream.
2. In serving plates add a few tablespoons of mango malai mixture to the plate. 
3. Place a slice of cake on top.
4. Drizzle with mango purée and pistachios

I used a rectangular baking dish and cut rectangular slices of the cake to serve. Alternatively, you can make a round cake, frost it, and have everyone drizzle their mango malai as needed.

Mango Malai Cake

 

Save Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

An eggless cardamom vanilla cake topped with fluffy whipped cream that sits in a sweet and creamy mango malai.

Author: Nisha Vedi Pawar

Recipe type: Dessert

Serves: 4

Ingredients

CARDAMOM VANILLA CAKE:

• 1¼ cup all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup condensed milk
• ¼ cup neutral oil (or butter)
• ¼ cup water
• 1 teaspoon vanilla extract
• 1½ teaspoon crushed cardamom

MANGO MALAI:

• 1 cup mango purée (fresh or tinned ras)
• 3 tablespoon condensed milk
• ½ cup evaporated milk

WHIPPED CREAM:

• 2 cup heavy cream
• 3 tablespoons confectioners' sugar (powdered)

GARNISH

• 2 tablespoon pistachios
• 3 tablespoon mango purée

Method

CARDAMOM VANILLA CAKE:

1. Pre heat your oven to 350ºF (180ºC)
2. Grease or line a 8 inch round or 9x7 rectangular baking dish.
3. Combine the condensed milk, oil, cardamom and vanilla essence in a large, deep bowl and mix well using a spatula.
4. Sift in the flour, baking powder and baking soda.
5. Add in water and fold ingredients together until mixed.
6. Bake for 40 minutes, or until a toothpick comes out clean when inserted.
7. Allow to cool before removing from baking dish and serving.

MANGO MALAI:

1. In a large bowl whisk all ingredients together and refrigerate until ready to use.

WHIPPED CREAM:

1. In a large bowl, add heavy cream, confectioners' sugar and whisk until stiff peaks form (about 3-4 minutes, depending on your mixer).
2. Do not over mix, else cream will become lumpy.

ASSEMBLE

1. Frost cake with whipped cream.
2. In serving plates add a few tablespoons of mango malai mixture to the plate.
3. Place a slice of cake on top.
4. Drizzle with mango purée and pistachios

3.5.3251