Mango Rabdi Gateau
by Tarla Dalal
Added to 730 cookbooks
This recipe has been viewed 17031 times
A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream.
- Sieve the flour, baking powder and soda bi-carb together.
- Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. of water and beat well.
- Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
- 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.
- 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.
- Cool the cake.
- Simmer the milk in a broad non-stick pan till it reduces to one third.
- Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside.
- Whisk the cream till soft peaks form.
- Add the rabdi and the mango puree and mix well.
- Chill and keep aside.
- Chill the fresh cream.
- Add the sugar and vanilla essence and whisk till soft peaks form.
- Keep refrigerated till required.
- Slice the sponge cake horizontally into two.
- Soak the lower layer of the sponge cake with the soaking syrup.
- Spread a generous layer of the mango rabdi filling and top with some mango pieces.
- Place the other layer of the sponge cake on top and soak with the soaking syrup.
- Top with the whipped cream and decorate with the remaining mango pieces.
- Chill and serve.
- You can buy ready-made rabdi if your are in a hurry.
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