Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, momi mango puding soft cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Momi Mango Puding Soft Cake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Momi Mango Puding Soft Cake is something that I have loved my whole life. They’re nice and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Take The Cake Base
- Get 2 White egg - Stiffly beaten
- Take 2 Egg yolks - Stiffly beaten
- Get 1/3 cup Butter
- Get 1/2 cup Sugar
- Take 2 tbsp Shortening
- Take 1 tsp Mango essence
- Prepare 1 tsp Vanilla
- Make ready 3 tsp Baking powder
- Get 1 1/2 cup Flour - Sifted
- Prepare 1/2 tsp Salt (Optional - best to add if the butter is unsalted)
- Get 1/2 cup Warm milk
- Take Puding / Topping
- Prepare 1 cup Dice mango
- Get 1/3 cup Sugar
- Make ready 30 grams Dry Gelatin
- Get 1300 ml Water
- Take 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.
Steps 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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