Mango Rabdi Gateau

by Tarla Dalal

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A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream.

You can also try other gateau recipes like the Orange Gateau or Strawberry White Chocolate Gateau .

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Mango Rabdi Gateau recipe - How to make Mango Rabdi Gateau

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Preparation Time: 15 mins Cooking Time: 20 mins Baking Time: 35 minutes Baking Temperature: 200°C (400°F) Baking Temperature: 150°C (300°F) Total Time: 701 hours 10 minutes Makes 4 to 6 servings
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Ingredients

For The Sponge Cake
1/2 tin condensed milk
140 gms self rising flour
1 tsp levelled , baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

For The Mango Rabdi Filling
1/2 ltr milk
6 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a pinch of 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 tbsp sugar
2 tbsp mango puree

For The Whipped Cream
1 cup fresh cream
3 tbsp sugar
1/4 tsp vanilla essence

Other Ingredients
1 mango , chopped into pieces

Method
For the sponge cake

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.

For the mango rabdi filling

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.

For the whipped cream

Chill the fresh cream.
Add the sugar and vanilla essence and whisk till soft peaks form.
Keep refrigerated till required.

How to proceed

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.

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