Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, momi mango puding soft cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Momi Mango Puding Soft Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Momi Mango Puding Soft Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook momi mango puding soft cake using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Momi Mango Puding Soft Cake:
- Get The Cake Base
- Take 2 White egg - Stiffly beaten
- Get 2 Egg yolks - Stiffly beaten
- Get 1/3 cup Butter
- Prepare 1/2 cup Sugar
- Make ready 2 tbsp Shortening
- Take 1 tsp Mango essence
- Take 1 tsp Vanilla
- Get 3 tsp Baking powder
- Prepare 1 1/2 cup Flour - Sifted
- Prepare 1/2 tsp Salt (Optional - best to add if the butter is unsalted)
- Make ready 1/2 cup Warm milk
- Take Puding / Topping
- Make ready 1 cup Dice mango
- Take 1/3 cup Sugar
- Make ready 30 grams Dry Gelatin
- Prepare 1300 ml Water
- Make ready Icing / Deco
- Take 500 ml Whipping cream - Beat stiffly and optionaly add colouring and or flavour
Fruity, soft, luscious mango pudding, topped with fresh cream and studded with fresh mango pieces. It's sweet, tart, and creamy all at once. Use a ripe, juicy mango for maximum flavour. It's a great dessert to make in advance, not to mention it's a great gluten free option.
Instructions to make Momi Mango Puding Soft Cake:
- Cream together butter, sugar and shortening then add in vanilla + mango essence
- Beat both white egg and yolk separately until its stiff peak then add into the butter mix. Beat at medium speed to mix well
- In another bowl, sift together flour, salt and baking powder. At the lowest speed, add the sifted flour mix into the butter mix gradualy by cup with the milk turn by turn. Bake at 145' for 25-30 minutes or poke with a tootpick / chopstick, its come out clean
- Basic Puding: Simply bring the water to boil and add in the dry gelatin and sugar. Stir until the gelatin has been fully desolved to create a basic mango puding
- Take out the cake from the pan and set aside to fully cool down. Use the same pan, add in the basic mango puding half of the pan and let them slightly cool but not cool and not harden completely. If happen that the puding completely harden, it can be reboil once at lowest heat but not too many as the mango would desolved
- Once the mango puding base slightly cool, cut the cake into 2 layer and set a layer on top of the basic puding, add some whipped cream and finish it with the other layer
- Let them sit in the freezer for 20-30 minutes to cool completely. Take it out and put on the cake plate upside down accordingly and you can use the remaining cream to cover & make some deco on em
If you don't eat dairy, you. How to make Mango Pudding Cake. Whip egg whites until it holds a soft peak. Gently fold egg whites into batter. Pour batter evenly among ramekins, making sure not to fill ramekins to the brim.
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