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This is a good way to finish off a simple vanilla cake lying in your refrigerator.This twist on fruit cream turns out to be a beautiful and satisfying treat.This dessert is mildly sweet and so leaves a crave behind even after you finish it.
Ingredients
- For the Cake-
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup oil
- 1/4 cup milk
- 1 egg
- 1/2 tsp baking powder
- few drops of vanilla essence
- For the Fruit cream-
- 1 mango diced in 1/2 inc cubes
- 1/2 cup pomegranate seeds
- 300 ml heavy cream
- 1/4 cup sugar
- Chopped almonds for garnishing
Directions
- To bake the cake-
- Beat egg with sugar.
- Blend in oil and milk.
- Add in flour, baking powder and vanilla essence and beat until a smooth paste is formed.
- Pour the cake mix into a baking dish and bake at 300 F for 35 min or until the knife when inserted into the cake comes out clean.
- When the cake is done, rest it for an hour. Use a cookie cutter to cut around 10 round slices. Slit each slices into two rounds by passing a knife thorough the middle of the rounds. At the end you should have at least 10 round slices (about 1/2 inch in thickness) of the cake that could fit in your layering glass
- Beat the cream with sugar until it becomes firm and does not fall of the spoon if tilted.
- For layering-
- Lay the bottom of the glass with one round cake slice. Top it with around 0.5 inch layer of mangoes. Put 2 tsp cream to cover the mangoes completely. use more if the mangoes aren't evenly covered.
- Place another layer of cake round. Garnish with pomegranate seeds on the side and almonds in the center.
- Let it rest in refrigerator for at least 1.5 hours.
- Serve alone or with vanilla ice-cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 5 servings | |
| Calories 371 | |
| Calories from Fat 210 | 57% |
| Total Fat 23.79g | 30% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.28g | |
| Cholesterol 80mg | 27% |
| Sodium 156mg | 7% |
| Potassium 134mg | 4% |
| Total Carbs 37.7g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 26.32g | 18% |
| Protein 3.74g | 6% |
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