Mango Cakes

Recipe-I

Ingredients

1 pack Magnolia Pancake Plus Mix
1 egg
2 ? tablespoons white sugar
2 tablespoons oil
4 tablespoons water
1 pack syrup (included in the mix)
1 cup non-dairy cream
1 mango, 4 piece balls and the rest cubed
2 teaspoons mango flavoring
4 pieces Almond Roca, finely chopped

Directions

1. For the cake, turn on your oven toaster, 15 minutes ahead of cooking the mini cakes. Grease and paper 8 mini baking pans (3 inch). Mix all the ingredients until smooth. Pour batter into the pans. Cook in the oven toaster for 15 minutes.
2. For the icing and filling, beat cream and mango flavoring until stiff. Put filling on top of a mini cake, mango cubes and chopped candy. Top with another mini cake and ice the whole cake. Pipe "petals" to make s sunflower on top of the cake. Sprinkle candy in the center and top with a mango ball.

Recipe-II

Ingredients

5 eggs, separated

125 grams all purpose flour

125 grams sugar

powdered sugar

Mango Mousse

1 package unflavored gelatin

1 ½ c mango puree

¼ c sugar

1/2 c chilled whipping cream

Syrup

50 grams sugar

2 Tbsp. Cointreau or rum or fresh orange juice.

Decoration:

Mango slice or cubes

Directions

1-Preheat oven to 350°F. Prepare a large baking sheet. Whip yolks with half of the sugar. Whip egg whites till stiff with the other half. Fold in 1/3 of the beaten whites into the yolks to lighten it. Then fold the rest of the yolk mixture into the whites. Sift in the flour, gradually folding it in. Pipe out 2 spiral circles that are a little bit smaller than your (7-8 inch) cake ring. Pipe out ladyfingers to cover the sides of the cake. Sift powdered sugar on top before baking in the oven for around 10 minutes or until lightly browned.

2. Sugar syrup: Combine ¼ c (59 g) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature then add the Cointreau or orange juice.

3-For mango mousse: Puree mangoes in food processor. Separate 1/2 c of the puree in a small bowl. Sprinkle gelatin over puree. Let soften 10 minutes. Add sugar to gelatin mixture and heat over low heat until sugar and gelatin dissolve. Add gelatin mixture to rest of mango puree and blend in processor. Whip cream in large bowl to soft peaks. Fold in mango mixture.

4-Assemble cake: Place cake board on the bottom of the cake ring. Measure your ladyfingers around the cake ring. Brush it with sugar syrup before securing it around the inside of the ring.Top with mango mousse. Chill until firm, 4 hours to overnight. Garnish with mango slices. Brush mango slices with any leftover puree.

Recipe-III

Ingredients

1 3/4 c. all-purpose flour
2 tsp. baking powder
1/8 tsp. mace
6 eggs, separated
3/4 c. mango juice
1 1/4 c. sugar
1 whole ripe mango, chopped

Directions

Preheat oven to 350 degrees. Grease 2 (9-inch) round pans; set aside. Sift flour, baking powder, and mace together. Set aside. Beat egg yolks slightly until lemon colored, add juice gradually. In another bowl, beat egg whites until soft and fluffy. Add sugar gradually, beating continuously until stiff. Fold in egg-yolk mixture alternately with flour mixture and chopped mango. Continue folding until all are well blended. Do not overbeat. Pour batter into prepared pans. Bake for 35-40 minutes or until cake springs away from the sides of the pans. Allow to cool.