Mango Rose Cake

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Mango Rose Cake


Cooking Time

Preparation Time :20 Min

Cook Time : 35 Min

Total Time : 55 Min


Serves : 6
  • 300 grams all purpose flour

  • 100 grams powdered sugar

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 170 grams salted butter, softened

  • 245 grams greek yogurt, at room temperature

  • 120 ml hot milk

  • 1/2 teaspoon vanilla extract

  • For The Simple Syrup: 50 grams granulated sugar 59 grams water

  • For Assembling: 240 grams non-dairy whipping cream 3 big fresh alphonso mangoes


  • Pre-heat the oven at 180°C
  • Grease a 9'' cake tin with butter and dust it with flour. Keep aside
  • Sieve the flour, baking soda and baking powder at least 3 times from a height. This step is crucial to add volume to the cake.
  • Beat softened butter, powdered sugar, hot milk, hung yogurt and vaniila extract till light and fluffy.
  • Gently fold in the sifted flour mixture. Don't overfold as it will lose its incorporated air.
  • Pour the batter into the prepared greased cake tin.
  • Bake for 30-35 minutes at 180°C or until the toothpick inserted comes out clean.
  • Rest it on the wire rack for 15 minutes.
  • Flip on the wire rack and remove the tin.
  • Cool it completely before icing.
  • For making sugar syrup: Heat the water in a small saucepan over medium-low heat until hot, but do not bring to a boil.
  • Add the sugar and stir until fully dissolved.
  • Let the syrup cool to room temperature before using.
  • Assembling: Once the cake has cooled, trim the top using a sharp serrated knife and cut the cake evenly in half, horizontally.
  • Whip the non dairy whipping cream until soft peaks form.
  • Add vanilla extract and whip until stiff peaks form.
  • Add a little bit of the whipped cream on a plate or cake board and place one cake layer on it.
  • Drizzle generous amount of the simple syrup and let the cake soak it up.
  • Add whipped cream in the center of the layer and, spread it evenly with an offset spatula to about 1/2 inch away from the edge of the cake.
  • Now add some cubed mango on it.
  •  Place the second cake layer on top.
  • Drizzle again with sugar syrup.
  • Place a generous dollop of the whipped cream frosting on top of the cake, spread evenly with an offset spatula, working down the sides until you have a thin layer of frosting around the entire cake (this is the crumb coat). 
  • Chill in the fridge until set, about 15 minutes.
  • Once set, remove from fridge and add another large dollop of the whipped cream frosting on top of the cake and spread the same way, adding another coat of frosting.
  • Scrape off the excess frosting with a straight blade spatula or bench scraper and smooth out. 
  • Slice the mango into thin slices.
  • Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. 
  • Roll a long thin strip of mango into a coil and place it in the center. Garnish with a fresh mint sprig.
  • Cake can be served right away or refrigerated 2 hours for easier slicing.