Stunning Mango Kulfi Cake

Name: Stunning Mango Kulfi Cake
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 cup whole milk, at room temperature; 6 large egg whites, at room temperature; 1 tablespoon orange flower water, at room temperature; 1/4 teaspoon vanilla extract; 2 1/4 cups cake flour, plus; 1 -2 tablespoon flour, for the pans; 1 3/4 cups granulated sugar; 4 teaspoons baking powder; 1 teaspoon table salt; 1 1/2 teaspoons freshly ground cardamom; 1/4 teaspoon lightly crushed saffron thread; 12 tablespoons unsalted butter, softened (1 1/2 sticks); 1/3 cup fresh green pistachios; light green and gold luster dust (optional); 4 egg whites; 3/4 cup sugar; 1 1/2 cups butter, room temperature and cut into small cubes (4 per tablespoon); 1 cup alphonso mango puree

Submitted by Um Safia

"This is the second of 2 recipes that I saved from a food blog I came across the other day. The creator, Roopa. is so imaginative & this cake is simply stunning when decorated! Quite a fusian recipe - East meets West when you team up an Indian classic like Mango Kulfi & a Western favourite like the sponge cake!"

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photo by Um Safia

Ready In:: 1hr 25mins
Ingredients:: 18
Yields:: 1 cake
Serves:: 12

ingredients

For the cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 tablespoon orange flower water, at room temperature
¹⁄₄ teaspoon vanilla extract
2 ¹⁄₄ cups cake flour, plus
1 -2 tablespoon flour, for the pans
1 ³⁄₄ cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 ¹⁄₂ teaspoons freshly ground cardamom
¹⁄₄ teaspoon lightly crushed saffron thread
12 tablespoons unsalted butter, softened (1 1/2 sticks)
For the filling or decoration
¹⁄₃ cup fresh green pistachios
light green and gold luster dust (optional)
For the frosting
4 egg whites
³⁄₄ cup sugar
1 ¹⁄₂ cups butter, room temperature and cut into small cubes (4 per tablespoon)
1 cup alphonso mango puree

directions

Make the cake:
Set an oven rack in the middle position. Heat the oven to 350? F. Spray the bottoms of two 9-inch round cake pans with nonstick cooking spray or lightly butter them. Line the bottoms with parchment rounds. Spray or butter the paper rounds and dust the pans with 1 tablespoon of flour each. Invert the pans and bang them out over the sink to remove excess flour.
Make your mango reduction by simmering the cup of Alphonso mango puree for about 25 minutes until it is reduced by ¼ of its original volume. when reduced remove from heat, allow to cool then chill while you make the cake.
Using a fork, mix the milk, egg whites, orange flower water, and vanilla extract in a bowl until well combined.
Add the flour, sugar, baking powder, salt, and cardamom to the bowl of a stand mixer or a large mixing bowl. Using your thumb and forefinger, crush the saffron threads over the bowl. Using the paddle attachment (if using a stand mixer), blend the dry ingredients at low speed for about 5 seconds. Add the butter and beat at low speed until the mixture resembles moist crumbs, about 1 ½ minutes.
Add all but ½ cup of the wet ingredients and mix at medium speed (6 on a stand mixer, or high speed with a handheld mixer) for 1 ½ minutes. Add the remaining mixture and beat for another 30 seconds. Scrape down the sides of the bowl and beat for another 20 seconds.
Divide the batter between the two pans and spread it out to the walls and smooth out the tops. Bang the pans against the counter a few times to even out the batter.
Arrange the pans on the oven rack so that there is at least 3 inches of space around each pan (this allows for proper air circulation and even baking). Bake for 23-25 minutes; a toothpick should come out clean.
Let the cakes cool in the pans for 5 minutes, then invert them onto a plate and then onto a cooling rack. Let the cakes cool completely before frosting.
After the cakes are done, spread the pistachios on a baking sheet and bake them at 350? F for 3-4 minutes to lightly toast them.
When the nuts are cool, place them in a plastic bag and lightly crush them. Reserve 2 tablespoons of the crushed nuts for the top of the cake. (Optional: toss them with a small amount of green luster dust.).
Make the frosting:
Bring 2 inches of water to a boil in large pot. Reduce the heat so that the water is simmering.
Put the egg whites and sugar in the bowl of a standing mixer. Place this bowl on top of the pot of simmering water. Whisk the mixture for 1 ½ - 2 minutes – it will turn frothy and then white. (This is done to heat the egg whites and kill any bacteria that may be present and to dissolve the sugar.).
Transfer the bowl to a standing mixer. Using the whisk attachment, mix on high speed (10) until the whites are thick and glossy and the bowl is cool – this will take about 8 minutes.
Add the butter one piece at a time, waiting a few seconds between each addition. (The frosting may appear curdled when you have added about 2 sticks of butter, but ignore that and just keep adding the butter – it will get smooth again.).
Add the mango reduction and beat until fully incorporated. Reserve ½ cup of frosting in a piping bag.
Assemble the cake:
Using a serrated knife or cake trimmer, level the tops of the cakes. (This recipe produced a pretty flat cake – very little doming – so I didn’t have to cut too much off.).
Place one cake cut side down (bottom facing up) on a cake platter or serving plate. (Before doing this, put 3" x 2" strips of foil or waxed paper around the edge of the plate, then put the cake on top – this will keep your serving plate clean.).
Spread ¾ cup of the frosting on the cake and spread it out evenly. Sprinkle the crushed pistachios onto the frosting.
Place the second cake, cut side down, on top of the frosted layer. Spread about ½ cup of frosting on top and spread it out in a very thin layer along the top and sides of the cake, using more if necessary. (This is called the crumb coat – it traps any crumbs that come loose from the cake so that the final layer of frosting is clean.).
Refrigerate the cake until the frosting is hard, about 30-40 minutes.
Spread the remaining frosting on the top and sides of the cake to form a smooth, even layer.
Using the reserved frosting, pipe stars onto the border of the cake. (On the first cake, make just one row of large stars using. On the second cake, make three rows.
Sprinkle the reserved pistachios in a circle in the center of the cake. (Optional: sprinkle gold luster dust between the nuts and the border.).

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RECIPE SUBMITTED BY

Um Safia

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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