You are here: Home > Cuisine > French style Indian > French Desserts > Mango Rabdi Gateau Mango Rabdi Gateau by Tarla Dalal 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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Close 23 May 2017 This recipe has been viewed 49872 times Mango Rabdi Gateau recipe - How to make Mango Rabdi Gateau Tags French DessertsFruit Based Indian DessertsCakesRabdiValentines Day Indian recipes Thanksgiving 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 5Makes 4 to 6 servings Show me for servings Ingredients For The Sponge Cake1/2 tin condensed milk140 gms self rising flour1 tsp levelled , baking powder1/2 tsp baking soda60 ml melted butter or margarine1 tsp vanilla essenceFor The Mango Rabdi Filling1/2 ltr milk6 tbsp sugar1/4 tsp cardamom (elaichi) powder a pinch of nutmeg (jaiphal) powder1/2 cup cream , chilled1/2 cup mango pureeTo Be Mixed Into A Soaking Syrup1/2 cup water2 tbsp sugar2 tbsp mango pureeFor The Whipped Cream1 cup fresh cream3 tbsp sugar1/4 tsp vanilla essenceOther Ingredients1 mango , chopped into pieces Method For the sponge cakeFor the sponge cakeSieve 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 fillingFor the mango rabdi fillingSimmer 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 creamFor the whipped creamChill the fresh cream.Add the sugar and vanilla essence and whisk till soft peaks form.Keep refrigerated till required.How to proceedHow to proceedSlice 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. TipsYou can buy ready-made rabdi if your are in a hurry. Nutrient values (Abbrv) per servingEnergy777 calProtein12.2 gCarbohydrates94 gFiber0.5 gFat37.3 gCholesterol41 mgSodium190.9 mgClick here to view calories for Mango Rabdi Gateau