Mango Orange Eggless Pastry Recipe

Recipe By Ashwini Shaha

Mango Orange eggless Pastry is a popular, aromatic, lip smacking dessert and delicious dish.

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Ingredients for Mango Orange Eggless Pastry Recipe

  • As Required For Base cake
  • 0.08 cup refined oil (sunflower or similar)
  • 1/25 cup condensed milk
  • 0.17 cup all purpose flour or maida
  • 0.17 tsp Baking powder
  • 0.08 tsp baking soda
  • 0.08 cup butter milk
  • 0.08 cup Mango pulp
  • 0.17 tsp orange essence
  • As Required For icing
  • As Required As needed Sugar Syrup
  • 0.17 cup whipping cream
  • 0.33 tbsp Sugar
  • 0.08 tsp mango essence
  • As Required For Pastry glaze
  • 1/25 cup white chocolate
  • 1/25 cup whipping cream
  • 0.33 tbsp Mango pulp
  • 0.17 As Required pinch orange food colour

Directions: Mango Orange Eggless Pastry Recipe

  • STEP 1.In a large bowl, strain the maida or all purpose flour and add dry ingredients to make base cake.
  • STEP 2.In another bowl, take oil and condensed milk and beat it for 30 seconds.
  • STEP 3.Add the dry ingredients slowly to this liquid mix made in previous step. Stir the contents to avoid lumps.
  • STEP 4.Add butter milk to form smooth batter. Add mango pulp and orange essence to this and blend it gently for 3-4 minutes.
  • STEP 5.Prepare the cake tray by applying butter on the sides and on base. Place a butter paper.
  • STEP 6.Transfer the contents to cake tray and bake it for 35 minutes in oven preheated to 180 degree.
  • STEP 7.Check if the cake is well baked by using the toothpick, it should get inserted easily at the centre of cake and come out clean.
  • STEP 8.Once cake is well cooked, take it out of the oven and let it cool for 20-25 minutes.
  • STEP 9.As the cake getting cool, prepare the whipped cream for icing. (hint: If using ready made fresh cream, place it in freezer for about 30 min. before using it)
  • STEP 10.Now run a butter knife around the circumference of the cake to release it.
  • STEP 11.Now invert the cake on the cooling plate and leave it for 5 min.
  • STEP 12.Split the cake into half (hint. Use thread ) to make 2 layers. If you like to have 3 layers, cut the cake at 2 equal height portions.
  • STEP 13.Now, transfer the cake on to a turning table for icing. Start with the lower layer. Apply sugar syrup on top side of the lower cake layer and spread whipped cream over it using an icing knife.Now, place the top layer of the cake and apply icing cream on it as well as on the sides as desired.
  • STEP 14.Earlier, while the cake gets baked, in parallel, melt the white chocolate, mix it with whipped cream.
  • STEP 15.Add orange food colour and mango pulp to the mix in previous step. Blend the mix with stirrer for 20-30 seconds. The ganache / glaze is ready.
  • STEP 16.Pour the ganache over the cake.
  • STEP 17.Refrigerate the cake at least for 1 1/2-2 hours.
  • STEP 18.Cut into a rectangle shapes or as desired. The pastry is ready.
Nutrition
value
584
calories per serving
42 g Fat12 g Protein39 g Carbs1 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    12g
  • Carbs
    39g
  • Fiber
    1g

MacroNutrients

  • Carbs
    39g
  • Protein
    12g
  • Fiber
    1g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    313mg
  • Iron
    < 1mg
  • Vitamin A
    173mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    286mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ashwini Shaha