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Mango Rabdi Cake recipe

Indulge in a tropical escape with Mango Rabdi Cake! Layers of vanilla cake embrace a creamy mango rabdi filling - perfect for any occasion
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Prep Time 15 minutes
Cook Time 20 minutes
Baking Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Indian
Servings 8 slices

Ingredients
  

For the sponge cake

  • 200 grams condensed milk
  • 140 grams self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda bi-carb
  • 60 ml melted butter or margarine
  • 1 teaspoon vanilla essence

For the mango rabdi filling

  • 1/2 litre milk
  • 6 tablespoons sugar
  • 1/4 teaspoon cardamom powder
  • 1 pinch nutmeg jaiphal powder
  • 1/2 cup cream chilled
  • 1/2 cup mango puree

To be mixed into a soaking syrup

  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons mango puree

For the whipped cream

  • 1 cup fresh cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla essence

Other ingredients

  • 1 mango chopped into pieces

Instructions
 

For the sponge cake

  • Sieve the flour, baking powder and soda bi-carb together.
    140 grams self-raising flour, 1 teaspoon baking powder, 1/2 teaspoon soda bi-carb
  • Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. of water and beat well.
    200 grams condensed milk, 60 ml melted butter or margarine, 1 teaspoon vanilla essence, 1/2 cup water
  • Pour the mixture into a greased and dusted 150 mm. (6″) diameter tin.
  • Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and a bake for a further 15 minutes.
  • The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and a tap sharply to remove.
  • Cool the cake.

For the mango rabdi filling

  • Simmer the milk in a broad non-stick pan till it reduces to one third.
    1/2 litre milk
  • Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside.
    6 tablespoons sugar, 1/4 teaspoon cardamom powder, 1 pinch nutmeg
  • Whisk the cream till soft peaks form.
    1 cup fresh cream
  • Add the rabdi and the mango puree and mix well.
    1/2 cup mango puree
  • Chill and keep aside.

For the whipped cream

  • Chill the fresh cream.
    1/2 cup cream
  • Add the sugar and vanilla essence and whisk till soft peaks form.
    3 tablespoons sugar
  • Keep refrigerated till required.

How to proceed

  • Slice the sponge cake horizontally into two.
  • Soak the lower layer of the sponge cake with the soaking syrup.
  • Spread a generous layer of the mango rabdi filling and top with some mango pieces.
  • Place the other layer of the sponge cake on top and soak with the soaking syrup.
  • Top with the whipped cream and decorate with the remaining mango pieces.
    1 mango
  • Chill and serve.

Notes

Tips
You can buy ready-made rabdi if your are in a hurry.