Mango Truffle Cake
by Tarla Dalal
mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter | with 25 amazing images.
mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter is an inevitable dessert to be tried in summer when the market is flooded with fresh mangoes. Learn how to make eggless mango cake.
To make mango truffle cake, place the cake on a clean, dry surface and cut the cake horizontally into two equal parts with help of a sharp knife. Sprinkle the sugar syrup equally on the inner side of both the cake halves. Spread ½ cup of prepared mango icing on the lower halve of the cake and spread it evenly using a palette knife. Sprinkle the chopped mangoes evenly over it. Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly. Spread the remaining mango icing evenly on top and at the sides of the cake to cover the cake with the help of a palette knife. For the topping, put the beaten whipped cream in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice. Decorate with the mango strips and some more swirls as per your choice. Serve immediately or refrigerate till use.
Truffle cakes are so called because they melt-in-the-mouth like truffles that are made of pure chocolate and cream. Truffle cakes may be made in various flavours like chocolate, vanilla, strawberry, and so on, but the Indian mango truffle cake tops the charts because of the burst of flavour that the fresh fruit and pulp give.
Everything about this cake is mango, mango, mango, right from the cake to the icing and the toppings too. The mango cake is sandwiched with mango icing and topped with loads of whipped cream and fruit strips. The outcome is an irresistible eggless mango cake that is fruity, succulent and creamy too.
Kids are sure to lose themselves in the fruit flavour of mango cake without butter. When mangoes are not is season, you are also bound to enjoy other truffle cakes like the Double Layered Chocolate Truffle Gateau and the Chocolate Truffle Cake.
Tips for mango truffle cake. 1. But only alphonso mangoes for best flavour and aroma of the cake. 2. To beat the cream, we recommend the use of an electric beater only. This will lend the necessary soft peaks to the whipped cream. 3. Whether it’s beaten whipped cream or mango icing, it should be stored frozen till use. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. A serrated knife is best to cut the mango sponge cake into two halves. 6. Finally while assembling the truffle cake and spreading the icing, place the cake on a turntable if possible. This is for ease of spreading the icing evenly over the cake, including the sides. If you don’t have a turntable, use a flat plate and keep rotating it gently.
Enjoy mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter | with step by step photos.
Mango Truffle Cake recipe - How to make Mango Truffle Cake
Preparation Time: Cooking Time: Total Time:
Makes 1 cake (6 wedges)
For Mango Truffle Cake
1 recipe mango cake
To Be Mixed Into Mango Icing
1/2 mango pulp
1 1/2 cups beaten whipped cream
1 tbsp powdered sugar
For The Topping
1/2 cup beaten whipped cream
7 mango strips
Other Ingredients For Mango Truffle Cake
1/4 cup sugar syrup for soaking
1/4 cup chopped mangoes
- Method
- Place the cake on a clean, dry surface and cut the cake horizontally into two equal parts with help of a sharp knife. Sprinkle the sugar syrup equally on the inner side of both the cake halves.
- Spread ½ cup of prepared mango icing on the lower halve of the cake and spread it evenly using a palette knife.
- Sprinkle the chopped mangoes evenly over it.
- Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly.
- Spread the remaining mango icing evenly on top and at the sides of the cake to cover the cake with the help of a palette knife.
For the topping
- For the topping
- Put the beaten whipped cream in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.
- Decorate with the mango strips and some more swirls as per your choice.
- Serve immediately or refrigerate till use.
If you like mango truffle cake
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If you like mango truffle cake, then also try other mango recipes like
- mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita |
- mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images.
- mango shrikhand recipe | aamrakhand | instant mango shrikhand |
Pro tips for mango truffle cake
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But only alphonso mangoes for best flavour and aroma of the cake.
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To beat the cream, we recommend the use of an electric beater only. This will lend the necessary soft peaks to the whipped cream.
- Whether it’s beaten whipped cream or mango icing, it should be stored frozen till use.
-
If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
-
A serrated knife is best to cut the mango sponge cake into two halves.
-
Finally while assembling the truffle cake and spreading the icing, place the cake on a turntable if possible. This is for ease of spreading the icing evenly over the cake, including the sides. If you don’t have a turntable, use a flat plate and keep rotating it gently.
For the mango cake
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For the batter of mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake, add 1 1/2 cups plain flour (maida) in a deep bowl. It should not have any lumps. Sieve it if necessary.
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Add 1 tsp baking powder. This will help the cake to rise.
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Add 1/2 tsp baking soda. Learn how to make mango cake at home in detail.
For the mango pulp
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To make mango pulp, add approx. 3/4 cups peeled and chopped ripe alphonso mangoes in a mixer jar.
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Close the lid of the jar and blend till smooth.
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This is mango pulp after blending. You will get approx. 1/2 cup mango pulp after blending. Keep aside.
How to make beaten whipped cream
- To make homemade whipped cream, take 1 1/4 cups unbeaten whipped cream in a deep bowl. This is also called as heavy cream. Remember the heavier the cream, the faster it will whip.
- We need an electric beater for this recipe. It is a hand mixer which is operated using electricity. Basically it is a food mixer powered by electricity. An electric beater is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating.
- Start beating with an electric beater.
- After 2 to 3 minutes, you will realise that the cream has thickened slightly and the volume also increased.
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After 8 to 10 minutes beaten whipped cream is thick and ready. You will get 2 cups of beaten whipped cream. If it forms soft peaks, it is ready. You will see that the beater holds the cream very well. Another way to check if it is ready is to spoon a little cream and try turning the spoon upside down. If the cream doesn’t fall easily, it is beaten well. Whipping till perfect is very important as over whipping will ruin the dessert while less of beating will make it difficult to set.
How to make sugar syrup
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For the sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks, add 2 cups sugar in a deep non-stick pan.
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Add 1 cup water.
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Mix well and cook on a medium flame for 6 to 7 minutes. Keep stirring it occasionally so the sugar dissolves well and to prevent the mixture from burning. However, do not stir too much, else it may cause crystals. Remember that we have to cook only till sugar dissolves. There is no need to boil it. Also keep skimming the syrup to remove all the impurities and discard it.
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Strain it using a strainer. This is to remove any further impurities.
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Cool completely, store in an air-tight container and use sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks as required. It can be kept at room temperature or in the fridge in an airtight container for more than 20 days.
For the mango icing
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For the mango icing of mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter, add 1/2 cup mango pulp in a deep bowl.
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Add 1 1/2 cups beaten whipped cream to it.
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Add 1 tbsp powdered sugar. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
- Mix well and keep it in the deep freezer till use.
For the mango truffle cake
- For the mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter, place the mango cake on a clean, dry surface and cut the cake horizontally into two equal parts with help of a sharp knife.
-
Sprinkle 1/4 cup sugar syrup equally on the inner side of both the cake halves.
-
Place ½ cup of prepared mango icing on the lower halve of the cake and spread it evenly using a palette knife.
-
Sprinkle 1/4 cup chopped mangoes evenly over it.
- Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly.
-
Spread the remaining mango icing evenly on top and at the sides of the cake with the help of a palette knife to cover the cake.
For the topping
-
For the topping of mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter, put 1/2 cup beaten whipped cream in a piping bag with a star nozzle fitted in.
-
Decorate the circumference of the cake by making any design of your choice.
-
Decorate with the mango strips and some more swirls as per your choice.
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Cut into wedges and serve mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter immediately or refrigerate till use.
| Energy | 266 cal |
| Protein | 1.8 g |
| Carbohydrates | 36.6 g |
| Fiber | 0.3 g |
| Fat | 12.5 g |
| Cholesterol | 6.1 mg |
| Vitamin A | 1251.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 7 mg |
| Folic Acid | 0.8 mcg |
| Calcium | 29.9 mg |
| Iron | 0.7 mg |
| Magnesium | 117 mg |
| Phosphorus | 14.6 mg |
| Sodium | 52.5 mg |
| Potassium | 119.3 mg |
| Zinc | 0.2 mg |