Chef Eureka Araujo shares an easy recipe to make almond sponge and mango cake at home.
This festive season, soak in the delightful flavours of the month. Pineapple and almond sponge are sure to leave you spellbound with an enthralling sensory experience and a mouthwatering appeal. This delicate cake is brimming with delicious mango curd, which perfectly pairs with soft coconut buttercream. Thankfully, it isn’t a difficult cake to make, especially with all the fun you’re having with family; this cake won’t make you skip a beat for a second. However, one may not be ready to resist biting into this one by Chef Eureka Araujo.
ALMOND SPONGE
- Flour – 100 gms
- Almond powder – 30 gms
- Sugar – 120 gms
- Water – 100 gms
- Milk – 50 gms
- Oil – 50 gms
- Baking soda – 1 gm
- Baking powder – 2.5 gms
Procedure:-
- Mix flour, almond powder, baking powder and baking soda.
- Mix water, milk and sugar and add oil.
- Fold in dry ingredients.
- Bake at 200 for 6-7 mins
MANGO MOUSSE
- Mango puree – 180 gms
- Sugar – 10 gms
- NH pectin – 5 gms
- White chocolate – 200 gms
- Whipping cream – 170 gms
Procedure:-
- Heat the puree with sugar and pectin.
- Pour over chocolate and make the ganache.
- Fold in with whipping cream.
COOKED PINEAPPLE
- Pineapple – 105 gms
- Brown sugar – 10 gms
- Vanilla pod – ½ gms
- Lemon zest- ½ gms
Procedure:-
- Cook all together