Mango Rabdi Gateau
by Tarla Dalal
23 May 2017
This recipe has been viewed 49862 times
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 .
Mango Rabdi Gateau recipe - How to make Mango Rabdi Gateau
Preparation Time: Cooking Time: Baking Time: 35 minutes Baking Temperature: 200°C (400°F) Baking Temperature: 150°C (300°F) Total Time:
Makes 4 to 6 servings
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
For the mango rabdi filling
For the whipped cream
How to proceed
For the sponge cake
- 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
- 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
- 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
- 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.
- You can buy ready-made rabdi if your are in a hurry.
Nutrient values per serving
| Energy | 777 cal |
| Protein | 12.2 g |
| Carbohydrates | 94 g |
| Fiber | 0.5 g |
| Fat | 37.3 g |
| Cholesterol | 41 mg |
| Vitamin A | 2518.3 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 11.7 mg |
| Folic Acid | 12.3 mcg |
| Calcium | 380.2 mg |
| Iron | 1.8 mg |
| Magnesium | 190.7 mg |
| Phosphorus | 175.1 mg |
| Sodium | 190.9 mg |
| Potassium | 454.8 mg |
| Zinc | 0.9 mg |
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