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
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.
Saffron milk
- Stir together, stand for 10 minutes. Chill for 30 minutes.
Saffron Shrikhand
- Whisk well until smooth. Chill for an hour for the flavours to infuse. This should be nice and thick.
Saffron Shrikhand Cream
- Whisk the cream with agar agar and simmer for 3-4 minutes, stirring constantly.
- Cool, then whisk in the saffron shrikhand.
Almond buttercream
- With a hand beater, whip the butter for 5-6 minutes until smooth. Whip in the icing sugar 1 tbsp at a time, then whip in the almond extract.