Mango Saffron Shrikhand Cavity Cake
This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!
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.