Ingredient

Fruiti-O Mango Nectar 3 cups

Sugar 8 tbs

Corn flour (for

thickening)

Mango essence 1½ tsp

Vanilla essence ½ tsp

Yellow food color as required

Salt 1 pinch

Plain flour 1½ cup

Baking powder 2½ tsp

Salt ¼ tsp

Butter (unsalted) 200 gms

Sugar (grinded) 1 cup

Eggs 4 units

Vanilla essence 1 tsp

Whipping cream (sweet) as per need

Butter paper (for lining)

Cherries (for decoration)

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For Mango Curd:

In a deep saucepan, put Fruiti-O Mango Nectar, sugar,and corn flour.
Stir well, place it on stove, leave on slow flame keep stirring from time to time. When it starts bubbling, add Shangrila Lemon Juice and yellow food color, mango and vanilla essence.
Check the sweetness, if it’s less sweet, you can add more sugar if needed.
When it thickens, turn the stove off and bring to room temperature.

For the Cake:

Preheat oven at 180°C
Prepare two 8 inches round pan, grease properly and fix butter paper in it.
Mix plain flour, baking powder, and salt. Mix it very well and set aside.
In a deep bowl put butter and whip it till soft, pale and fluffy.
Add ground sugar, whip it again, add eggs one by one,and mix it very well.
Add vanilla essence and mix it again.
Now add plain flour mixture to the butter and eggs mixture.
In the prepared pan, place it in preheated oven till its golden in color and skewer inserted comes out clean.
Completely cool the cake.
Cut into 3 or 4 layers. Place the layer on a serving plate.
Spread mango curd, place cake layer on top of it.Then spread mango curd and place a second layer of cake on top of it. Repeat the same for third layer.
Place it in the fridge for 30 min.
Whip the chilled cream till stiff peaks. Apply whipped cream on cake and decorate.
For thinning mango curd, blend it or add a little quantity of Fruiti-O Mango Nectar.
Fill it in piping bag and pipe the curd at the edge of the cake, decorate it with cherries. Serve chilled.