Sunday, April 26, 2009
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MANGO RABDI CAKE

4/26/2009 09:55:00 AM
A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream.


Baking Time : 30 minutes.
Cooking Time : 20 minutes
Preparation Time : 15 minutes.

Serves 4 to 6.

For the sponge cake
1/2 can (400 grams for full can) condensed milk
140 grams self-raising flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60 ml. melted butter or margarine
1 teaspoon vanilla essence

For the mango rabdi filling
1/2 litre milk
6 tablespoons sugar
1/4 teaspoon cardamom powder
a pinch nutmeg (jaiphal) powder
1/2 cup cream, chilled
1/2 cup mango puree

To be mixed into a soaking syrup
1/2 cup water
2 tablespoons sugar
2 tablespoons mango puree

For the whipped cream
1 cup fresh cream
3 tablespoons sugar
1/4 teaspoon vanilla essence

Other ingredients
1 mango, chopped into pieces

For the sponge cake
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. of water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degreeF) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and a bake for a further 15 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and a tap sharply to remove.
6. Cool the cake.

For the mango rabdi filling
1. Simmer the milk in a broad non-stick pan till it reduces to one third.
2. Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside.
3. Whisk the cream till soft peaks form.
4. Add the rabdi and the mango puree and mix well.
5. Chill and keep aside.

For the whipped cream
1. Chill the fresh cream.
2. Add the sugar and vanilla essence and whisk till soft peaks form.
3. Keep refrigerated till required.

How to proceed
1. Slice the sponge cake horizontally into two.
2. Soak the lower layer of the sponge cake with the soaking syrup.
3. Spread a generous layer of the mango rabdi filling and top with some mango pieces.
4. Place the other layer of the sponge cake on top and soak with the soaking syrup.
5. Top with the whipped cream and decorate with the remaining mango pieces.
6. Chill and serve.

Tips
You can buy ready-made rabdi if your are in a hurry.

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