"Life tastes better after a slice of cheesecake," said, someone. Well, it tastes even better if you'd try a slice of cream cake. You probably very rarely heard about a cream cake in the form of a cheesecake. I for an instance never heard of one before. My mother isn't a big fan of cheesecake, she doesn't fancy the tangy taste of cheese. So I came up with an idea of a cream cake; cream instead of cheese.
The cheese part and the dripping sauce with berries is my weakness while the biscuit base I leave it for others. So this time I paired cream and a cake as the base which came out to be a fantastic combo. Chocolate cake has been my one and only favorite. Whilst the cream stays mango-flavored, you can definitely go for a plain/mango cake with this mango cream. Let's begin with the recipe
Ingredients
Chocolate cake
-All-purpose flour - 1 cup
-Baking powder - 1/2 tsp
-Baking soda -1 tsp
-Unsweetened Cocoa Powder (preferably Hershey's) - 1/2 cup
-Granulated sugar - 1 cup
-Powdered sugar - 1 1/4 cup
-Salt - 1/4 tsp
-Vanilla extract - 1/2 tsp
-Vegetable Oil - 1/2 cup
-Melted butter - 5tbsp
-Buttermilk- 1/2 cup
-Milk - 2tbsp
-Warm Water - 1/2 cup
-1 Egg
Cream
-2 Large ripe mango pulp
-Gelatin powder- 2tbsp
For the cake
1. First off, whisk all your dry ingredients in one bowl and the wet ingredients in another bowl, whisking the egg first followed by other liquids.
2. Now blend all the ingredients together with an electronic hand blender or a whisk and keep it aside.
3. Pour the batter into a round springform pan. Tap the pan gently so that the batter is free from air bubbles. Place the springform pan in a preheated oven and bake it on 180℃ for 25-30 mins.
For the cream
1. While the cake is being baked, pick 2 large ripe mangoes (preferably Alphonso mangoes) and extract the pulp. Blend the pulp well so that no lumps are remaining.
2. In the same jar, combine Nestle all-purpose cream and blend again.
3. As per the directions, prepare whip cream and let it chill separately.
4. Add 2 tbsp of gelatin powder to hot water and wait for it to bloom.
5. In a bowl combine the pulp, Nestle cream, and whipped cream together pouring the gelatin and gradually stirring it.
When the cake is ready, remove the cake from the springform and thinly slice the top bulged part of the cake until you get a flat surface top. Transfer the cake back to the pan and stream the prepared cream on top of it. Gently tap the pan down so that the cream is evenly spread. Chill the cream cake for at least 5 hours before serving. Prior to serving drizzle some cocoa powder on the top.
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