I have always been obsessed with baking cakes. Since the past 5 years no one has bought a cake in my family to mark an occasion when I am around. After 10 years all of my family members are under one roof for so long, thanks to corona! It is the only good thing that has happened because of the pandemic, I guess a lot of us got together with our families. I made this cake to celebrate my sister's quarantine birthday this year, her wish was to have something fresh and light with fewer calories. Go ahead and make a small effort to bake this cake for your loved ones on their special day as most of us will be celebrating our birthdays and anniversaries at home this year.
Mango season is soon coming to an end so I thought I would put up this recipe for you guys to make it for your folks. I have used Kaji lemon in this recipe, I use this lemon in a lot of fruit-based desserts that I bake, it is highly aromatic and is found in the north-eastern region of India, mostly Assam, can be substituted for any other variety of lemon but it will be great if you could source some of these. You can go ahead and add 4 eggs at room temperature if you prefer eggs. I made it egg less as my family members refrain from consuming non-vegetarian food during the Hindu month of "saawan" because of their religious beliefs. The whipped ricotta cream is made of homemade ricotta cheese, you can find the recipe of homemade ricotta cheese HERE. The whipped ricotta cream is the best alternative for buttercream but with fewer calories, trust me you need this ricotta cream in your life, it is delicious, pocket-friendly, healthy and can be made in a jiffy.
Ingredients for the Cake :
Flour - 2 cups
Mango Puree - 1.75 cups
Salt - 1 tsp
Baking soda - 1.5 tsp
Yogurt - 1 cup
Kaji Lemon Zest - 3 tbsp
Kaji Lemon juice - 2 tbsp
Baking powder - 2 tsp
Olive Oil - 1 cup
Vanilla - 2 tsp
Condensed Milk - 300 ml (can be increased or decreased according to preferred sweetness)
Ingredients for Whipped Ricotta Cream :
Ricotta Cheese - 350 gms
Plain Yogurt - 1/2 cup
Condensed Milk - 200 ml (can be increased or decreased according to preferred sweetness)
Vanilla - 1 tbsp
Diced Mangoes - 2 cup (for filling and garnishing)
Kaji Lemon Zest - 1 tsp (for garnishing)
Mint Leaves - 6-7 ( for garnishing)
Method :
1. Pre-heat oven at 180 degrees C , line two 8 inch baking trays with parchment paper and grease with olive oil.
2. Mix yogurt and baking soda in a bowl together and set it aside for 10-15 mins. Sift all the dry ingredients together for the cake. Give it a good mix.
3. In a separate bowl, add condensed milk, lemon juice, lemon zest, olive oil, vanilla and whisk till incorporated. Add the yogurt-baking soda mixture and whisk. Make sure not to over whisk from this stage onward or your cake won't rise.
4. Fold in the dry ingredients into the wet ingredients, make sure not to over mix. Once you see there are no more flour streaks in the batter, transfer the batter equally into the two moulds and bake for 25-30 mins. Use a toothpick to check if the cake is done, insert the toothpick in the center, your cake is ready if it comes out clean. Allow the cake to cool down completely before frosting.
5. For the frosting, whisk ricotta cheese with yogurt, condensed milk, lemon zest and vanilla till creamy and smooth. You can use
6. Dice mangoes into cubes. Place one layer of cake and frost with the ricotta cream, add a layer of chopped fresh mangoes. Top it with the second layer of cake upside down to have an even top, frost it with the remaining ricotta cream, finish off with placing diced mangoes sprinkled with lemon zest and mint leaves. Refrigerate before cutting.
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