Mango sheet cake with custard cream frosting
Trends! No one misses from them..invariably or willingly we just go in the flow. There’s one such trend I wanted to follow or try at once as it looked so pretty.Shall I tell you something..I am glad that I tried it. It is easy, less time consuming and above all very pretty..
Yes! I’m talking about the number /alphabet cake /tart. Some make it with the first letter of the birthday person’s name..or whole name (if it is short), or a pet name, or the number related to them. I chose the number as I felt it will relate the story through the picture which birthday the person is celebrating.
Mum and dad are here with us to spend time with grand daughters . It happens to be Dad’s birthday so me and my daughter gave ourselves a chance to bake a cake. As I was scratching my head for ideas to decorate cake to make something different , I realised it is 66th birthday.And the twin numbers just swiftly lead me to the number cake idea. There was no second opinion on flavour of the cake as we unanimously agreed to use fresh seasonal Alphonsoes (Indian mangoes) only.
I searched for few ideas to check how do the professional bakers make the tart and later decided to go with my own idea and comfort. I know no one in my would go for a tart over a soft juicy, moist cake.
What did I do?
I baked a basic sheet cake which made my job easy to cut even layers. I traced numbers and cut the shapes accordingly. Later moistened the cake with syrup and layered with cream-custard piping. Topped the cake with some more mangoes and all whatever was available at home to decorate the cake.:)
Was it easy?
Yes! absolutely! It was easier thanI thought and I thoroughly enjoyed each and every step. First the cake comes out even and quicker as it is sheet cake. Next the filling required is not much and can be easily whizzed up.No crumbs to coat or no in between wait of refrigeration. Lastly, the simplest decorations but make the cake so beautiful which is just magical.Overall my experience was just a sheer joy.
How much time it needs?
Baking time + frosting+ decorating.. in total I spent about 2 hours but it was absolutely worth it.
Any special ingredients?
All ingredients were available in kitchen.I didn’t have to pay a rushing visit to any of the supermarkets.
Yes, the mangoes are little special ingredients but I used them as they were available at home..One can substitute any other fruits or flavouring as well.
As one can notice, steady calm hands and no much mess kitchen worktop. Making this cake was delight.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 2 cups Plain flour
- 1 Tbsp corn flour
- 1 cup Sugar
- 1/3 cup oil
- 2 Tbsp butter..softened
- 4 eggs at room temperature
- 2 mangoes..remove pulp and pureed till smooth. (or 1/2 cup puree)
- 4 tsp Baking powder
- 1/4 tsp salt
- 1 tsp cardamom powder
- 1 cup heavy whipping cream
- 4 Tbsp Powdered sugar
- 1/2 cup mango diced
- 3/4 cup milk
- 2 tsp corn flour
- 2 tbsp Sugar
- 1/2 cup mango puree
Ingredients
For cake:
For cream :
For custard:
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- Preheat oven at 180 C for 10 minutes.
- Combine the flour, corn flour and baking powder and sift from height for 3-4 times. Set aside.
- In a mixing bowl add sugar ,oil and butter. Whisk till well combined and sugar melted.
- Later add eggs one by one while whisking continuously. Beat together for 3-4 minutes till mixture looks pale yellow , fluffy and makes ribbons.
- Next add in mango puree, salt and cardamom powder. Mix till well combined.
- Add half of the dry mix of flour to the wet mix and fold gently till all flour gets incorporated in the wet mix. Later add the remaining half and fold in as well. Do not over mix.
- Later pour mixture in greased sheet pan of size 14x10 inch. Tap the the cake pan 3-4 times to remove any bubbles.
- Bake for 12-14 minutes or till tooth pick inserted comes out clean.
- While cake is cooling off, make the custard cream filling: In a small saucepan mix milk, mango puree , sugar and corn flour. As it well combined keep stirring it on low heat till it thickens and cooks well. It should coat back of spoon. Take it off the heat, let it cool off for a minute, cover and put it in refrigerator. When cold, whisk it for a minute for smoother consistency.
- While custard is cooling off, whip the cream and powdered sugar till peaks form . Later add smooth custard, diced mango pieces and fold gently till well combined.Frosting is ready. Refrigerate till needed.
- When cake is baked, cooled, spread the frosting. Decorate with mango pieces/ mango roses. Slice and enjoy.
1.To make number / alphabet cake...I have used four sheets and divided the cake batter equally .I baked it 8-9 minutes each.
2. If you want to make a cake for layering..pour cake batter in 8 inch cake tin and bake it for 35-40 minutes or till toothpick inserted comes out clean.
3. Instead of making custard, one can use cream cheese sweetened with sugar and flavoured with mango puree.
4. To make number cake:
- I cut the cake sheets with help of number printout .
- Later I sprayed little light sugar syrup .
- I didn't add any diced mango pieces in frosting.
- I stacked Cake layer at bottom----frosting-----second layer of cake---- frosting .
- I piped the custard cream frosting on the cake and later decorated with mango pieces and roses, sprinkles, gold leaf and fresh flowers .
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