Name: Mango Tres Leches Cake
Ingredients: 1 & 1/2 cups of all purpose flour; 1 tbsp baking powder; 1/4 tsp ground cardamom; 1/8 tsp salt; 5 large eggs, yolks and whites separated; 1 cup granulated sugar, divided into 3/4 and 1/4 cups; 1/2 cup of whole milk; cooking spray or butter for greasing; 9×13 baking tray or glass dish; Electric stand or hand mixer with mixing bo; 1/2 cup of whole milk; 3/4 cup canned Alfonso Mango pulp; 1/2 tsp ground cardamom/Elaichi powder; 1-16 oz can of sweetened condensed milk; 1 12 oz can of evaporated milk; 2 cups of heavy whipping cream; 1/4 cup granulated sugar; diced fresh mango

Description

A delightful fusion of the Mexican Tres Leches cake, infused with the Indian Alphonso mango and scented with cardamom.

Ingredients

Units Scale

For the Cake

Dry Ingredients

1 & 1/2 cups of all purpose flour
1 tbsp baking powder
1/4 tsp ground cardamom
1/8 tsp salt

Wet Ingredients

5 large eggs, yolks and whites separated
1 cup granulated sugar, divided into 3/4 and 1/4 cups
1/2 cup of whole milk
cooking spray or butter for greasing

Special Equipment

9×13 baking tray or glass dish
Electric stand or hand mixer with mixing bo

For the Alfonso Mango Tres Leches Mixture

1/2 cup of whole milk
3/4 cup canned Alfonso Mango pulp
1/2 tsp ground cardamom/Elaichi powder
1-16 oz can of sweetened condensed milk
1 12 oz can of evaporated milk

For the Top Layer

2 cups of heavy whipping cream
1/4 cup granulated sugar

Toppings (optional)

diced fresh mango

Instructions

Baking the Cake

Preheat the oven to 350°F (175 °C) and grease the baking dish with butter or cooking spray.
In a medium bowl, combine flour, ground cardamom, baking powder and salt.
Beat the egg yolks and 3/4 cup of sugar together with an electric hand mixer or in a bowl of a stand mixer for about 3 mins till the mixture is pale yellow. Add the milk and beat again to combine.
Pour it over the flour mixture and mix well with a spatula till you get a smooth cake batter.
Beat the egg whites separately on high speed using a hand or stand mixer until they have soft peaks. Continue running the mixer while gradually adding in the remaining 1/4 cup sugar and beat until egg whites are shiny and stiff.
Fold the eggs whites very gently into the cake batter, making sure the eggs whites are combined but don’t deflate too much, so that the cake is light and spongy.
Transfer the mixed batter gently into the baking dish and bake in the oven for 30-40 mins till it turns golden brown and the toothpick comes out clean when inserted in the center of the cake.
Take the cake out of the oven and allow it to cool for 15-30 minutes.

Soaking the Cake with Alphonso Mango Tres Leches Mixture

While the cake cools, prepare the three milk mixture by mixing in the Alphonso mango pulp with the whole milk and the ground cardamom powder.
Whisk the condensed milk and the evaporated milk in the prepared cardamom mango milk to combine well.
Once the cake is cooled, using a knife or a spatula, gently slide to unstick the sides of the cake from the pan. Then, poke holes all over the cake using a fork.
Slowly pour the prepared Alphonso Mango Tres Leches Mixture over the cake.
Cover and refrigerate for a couple of hours to let the cake cool and absorb the milk mixture completely.

Decorating the Cake with Top Layer

When the cake is ready for the topping, whip the heavy cream with the sugar in a bowl with a stand mixer or a hand mixer till it has soft peaks.
Spread the whipped cream over the cake with a spatula in a thick even layer and top with diced fresh mangoes. You can also top the sliced pieces of the cake with the diced mango after serving in individual plates.
Refrigerate for at least 2 hours or until ready to serve (see FAQs & Notes for storage/make-ahead information).