Mango Saffron Shrikhand Cavity Cake {Eggless} ... love at first bite!

Mango Saffron Shrikhand Cavity Cake…Yes you heard right. This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

I absolutely love creating mango based desserts, and this year has been specially good. We’ve been blessed by a wonderful crop, and even though it’s now August, we’ve still got loads of fresh mangoes available. What you see above are some of the desserts I created over summer, and each one was special, each one gave us much joy at home! You can find some of the recipes on Instagram on my feed.

Cakes in every avatar – cheesecake, pudding cake, halwa cake, sheet cake, a mango misu/tiramisu inspired, loads of shrikhand {a hung yogurt delicacy from India which is as simple as it is delicious}, I made them all!

Some special occasion cakes scream summer. This one has all the quintessential flavours of an Indian summer. The eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand! Shrikhand is nothing but a hung yogurt/curd which is sweetened. I have flavoured it with saffron, so it’s a saffron shrikhand. It’s quite addictive on it’s own and pairs beautifully with the sponge moistened with saffron milk, and topped with fresh diced mangoes.

And if you don’t have the time to bake a cake, or just need dessert in a hurry, then try just mangoes layered with shrikhand. That’s divine too, just a little less celebratory! Yet, it’s always nice to offer something for everyone, so there you go!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Mango Saffron Shrikhand Cavity Cake

This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!

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Prep Time 15

Cook Time 30

Course Dessert

Cuisine Indian

Servings 6 people

Equipment

Oven
bowls
Whisks
Cookie Cutter
spatula
Piping bag
Nozzle

Ingredients

Eggless sponge

180 g yogurt {store bought}
100 g fine sugar
75 ml light olive oil
1/2 tsp baking soda
3/4 tsp apple cider vinegar
3/4 tsp baking powder
Pinch salt
150 g all purpose flour
Generous pinch saffron
2-3 tbsp pistachios chopped

Saffron milk

50 ml milk warm
Pinch saffron

Saffron Shrikhand

330 g hung yogurt {from 800g store bought yogurt} chilled
160 g condensed milk chilled
Generous pinch saffron

Saffron Shrikhand Cream

150 g cream {Amul}
1 tsp agar agar
150 g saffron shrikhand from above

Almond buttercream

50 g unsalted butter room temperature
50 g icing sugar
1/4 tsp almond extract
To top
Diced fresh mango pistachio slivers, rose petals

Instructions

Preheat the oven to 180C. Lightly grease and line a 6″ baking tin.
In a large bowl, whisk together the yogurt, oil, sugar, baking soda, baking powder, apple cider vinegar and salt. Stand for 5 minutes until bubbly. Whisk in the flour until smooth, followed by the saffron and chopped pistachios.
Transfer to prepared tin and bake for about 45 minutes/until a tester comes out clean. Cool completely, then gently cut out a 4″ circle from the centre.
Slice the 4″ circle to give you 2 X 1″ layers.
Assemble {see reel on @passionateaboutbaking}
Return one layer to the cut out cavity to make the base of the cake.
Moisten with saffron milk, then fill the cavity with the shrikhand cream.
Top with the reserved second layer and moisten with saffron milk.
Place in the freezer for an hour for the filling to set.
Once the filling is set, pipe with almond buttercream, top with mango shrikhand, freshly diced mango, pistachio slivers and rose petals.