Mango Cake with Mango White Choc frosting

Hello Sweeties!!!! Today is Mr. Ash's Birthday!! A grand celebration day was planned by kiddos and we set to work. Daddy's Birthday is special as it usually falls on Memorial day weekend or a day or so after. 

We are still very much in the holiday mood and now that Donut is older, he is eager to help me in planning or baking the cake.

For this year's cake, Donut deiced he wanted something desi yet in a cake. So we settled for Mango milkshake cake. I had stashed some concentrated Alphonso mango pulp from my trip back home in my fridge, so put that to work. The deep yellow color is from the home grown and homemade concentrated mango pulp.

The frosting was also new to me, this is a white chocolate, mango infused frosting. The taste is bit sweeter for our taste buds, but overall I am please with the cake and this recipe is a keeper for the coming summer birthdays.

Recipe source with tweaks from my side

You will need;
1/2 stick butter
1 cup sugar
1 and 1/2 cup flour
1 tspn ENO -Fruit Salt
2 eggs
3/4 cup Milk
2 tbspn Concentrated mango pulp
1 tspn cardamom-elaichi

In a bowl take the milk and mix in the mango pulp. If you cannot find the pulp, use mango juice( tinned or freshly squeezed out of a mango) and mix into a smoothie, add the elaichi and keep aside.

Preheat the oven to 350 degree F.

In the stand mixer bowl, beat the butter and the sugar, add in the eggs and cream the mixture, then add the mango milk, and beat for 2 mins. Slowly add the flour, and stir well. Lastly add the ENO and stir once.

In a well greased bowl, pour the mixture shake the pan and bake at 40-45 mins, till the knife comes out clean.

Frosting
You will need;
2 cups heavy whipping cream
50 pieces of white chocolate wafers
( I use wilton chocolate wafers)
2 tbspn conf sugar
2 tbspn concentrated mango pulp 
1/2 tspn cardamom/elaichi powder

In a bowl, mix in the concentrated pulp with 1/2 cup cream, add the elaichi powder and set aside.

In anr glass bowl, take the chocolate wafers, add in 1/2 cup cream and  melt in a microwave for 30 seconds, stirring once in between at 15 seconds. The melting time will depend on how powerful your microwave is. Use  your judgement and  melt the chocolate wafers.

Whip the rest of the cream with the sugar, and store in the fridge till further use.

In the same mixing bowl, cream the chocolate mixture and the mango pulp mixture, frost the cake with this mixture. Use the stored whipped icing for the borders on the cake.

In the sampling, we realized that the frosting was a tad too sweet for us, so we added some mango cubes on the cake. The mangoes need some time to ripen and are a bit sour, making it perfect for the cake.


Donut prepared this parfait bowl for Mr. Ash for breakfast and Munchkin is making a card for him as well. So Here's wishing Mr. Ash a wonderful Birthday!!!!

For the parfait, Donut chopped some bananas, and added some granola for the crunch, used the leftover icing and topped with a cherry. Easy and filled with so much love for our daddy!!!