Recipe: Perfect Mango Malai Cream cake (Modernist kunafeh)

Mango Malai Cream cake (Modernist kunafeh). Mango cream cake is made of sponge cake layers. Sponge cakes are made basically of beaten whole eggs. The fundamental process to make a sponge Aside from those technicalities (aherm), Mango Cream Cake is not only delicious and decadent, but it is also fun to make!

It's a shortcake that is filled and coated with whipped cream. In our recipe, the process is simplified. The fresh or canned sweet mangoes make a perfect summer cake to brighten up a picnic, potluck, or any kind of get together. You can have Mango Malai Cream cake (Modernist kunafeh) using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mango Malai Cream cake (Modernist kunafeh)

1. You need 1 Mango of Pulp, if big (2 if small).
2. Prepare 1 cup of vermicelli.
3. Prepare of Milk 3 1/2 cups (full fat).
4. You need 250 gms of sugar (as per Taste).
5. Prepare 4 tbsp of cornflour.
6. It's 1 cup of milk powder separate as half cup each.
7. Prepare Half of cup condensed milk.
8. You need 1/2 cup of fresh whipped cream.
9. Prepare 2 tbsp of Saffron water with rose water.
10. Prepare of Raisins(garnish).
11. Prepare of Cashew (garnish).
12. It's of fresh mango (garnish).
13. Prepare of Desserts.

Simple Mango Cake recipe with flavors that are perfectly balanced. Packed with fresh, sweet mango goodness from Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. Actually, I like the hint of tartness it added to the cream and the consistency is just the same. It's summer and one of my absolute favorite fruits are in season: Mangos!

Mango Malai Cream cake (Modernist kunafeh) instructions

1. Fry the vermicelli in ghee. Add half cup of milk powder and 100g of sugar. You can add water if you want but only about 4-5 tbsps. Fry till the colour changes. Keep aside.
2. Take a pan put milk and start boiling. Add the remaining Sugar. Keep stirring to reduce. Add milk powder and cornflour and keep stirring so that no lumps are formed. Add the condensed milk..
3. Now add fresh whipped cream and some saffron and rose water. Stir till the consistency thickens..
4. When the milk is reduced to the consistency shown, turn the gas off. Now in a flat bottom utensil, spread the vermicelli as the base. Coat with a thin layer of the milk and condensed milk..
5. Now spread the pulp evenly. Finish off with the remaining milk on the pulp. Garnish and put inside the refrigerator to chill for atleast 8 hours..
6. Serve chilled with mango toppings..
7. Refreshing and Delicious. The soft creamy texture gives this dessert a must try..

My boyfriend and his whole team completely devoured this cake and it got tons of compliments so I'm extra excited to share the recipe! 🙂. This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy eggless cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this one is sure to become a great hit with everybody. Cream cheese frosting is a traditionally used with red velvet and carrot cupcakes but honestly it's great on any cake or cupcake for that matter. Oh I would also like to mention one thing about mango pulp here, in case you buy it from the Indian store for this recipe, please get the one which has no kesar.

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