Recipe: Appetizing Almond Sandesh Cake with Mangoes

Recipe: Appetizing Almond Sandesh Cake with Mangoes Delicious, fresh and tasty.

Almond Sandesh Cake with Mangoes. The healthiest treat to your stomach in Summer! Instead of mangoes you can use any other fruit of your choice. Note- -If you don't have pistachios , you can use any other roasted dryfruit of.

Combine well then pour in puree, blend well.

Add eggs one at a time.

Mango season is upon us and this Almond Mango Curd Cake represents my intention to indulge in all things mango.

You can cook Almond Sandesh Cake with Mangoes using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Almond Sandesh Cake with Mangoes

1. It’s of Base Layer.

2. It’s 40 gm of Marie biscuits(half of small size packet)crushed in mixie.

3. Prepare 2 tbsp of Melted Ghee.

4. Prepare 1 1/2 tbsp of powdered sugar.

5. It’s of Sandesh layer.

6. You need 100 gm of Chenna(approx 1 liter cow milk).

7. You need 100 gm of almond puree.

8. You need 1-2 tbsp of Synthetic Vinegar.

9. Prepare 50 gm of sugar.

10. It’s 1/2 tsp of Vanilla essence.

11. You need 2 of Alphonso Mangoes.

12. You need As needed of Slivers of pistachios for decoration.

Buttery, with a delicate crumb mimicking a pound cake, this almond mango cake is not too sweet and is baked with generous spoonfuls of mango curd heaped on top.

Homey with a rustic soul, it's nothing fancy but it is one of the most pleasing cakes I've baked.

Bengali's love for sweet dish or mishti is well-known and an eternal love affair and sondesh has a special place in our heart.

Like this eggless almond cake with summery mango frosting that has the best of all your favourite things you expect out of a dessert.

Almond Sandesh Cake with Mangoes instructions

1. For the biscuit crust, grind the biscuits in the mixie in to powder.Add ghee and powdered sugar and mix with hands.It should bind when held together otherwise add a little more ghee.Press this at the bottom of the springform to form nearly half inch thick layer.Flatten it nicely.Refrigerate for 15 mins..

2. Procedure to make Chenna:-Boil milk and as soon as it begins to boil add half tablespoon vinegar and stir.If the milk doesnt curdle then add half tablespoon more vinegar little by little.Stop adding once the green liquid starts separating..

3. Turn the gas off and strain it.Let the water drain off on its own for a few mins, do not squeeze out water forcefully.That will leave the Chenna dry and chewy..

4. Take the warm Chenna in a flat plate and mash it nicely with palm, adding sugar little by little to your taste.It should become soft ball without cracks.If it doesnt then pulse it in the mixie for 2-3 secs..that should make it soft.Now crush the overnight soaked and peeled almonds in a mixie jar and add it to the chenna.Add some vanilla essence.

5. Flatten the Chenna+Almond mixture on top of the biscuit layer.smoothen in with flat base of glass..

6. Add roasted slivered pistachios on top of this layer..

7. Decorate with mango slices and chopped nuts or as you like..

8. Another way of presenting it..

A soft and tender almond cake, with goodness of mango.

Another highlight about the cake is that it is eggless, which makes it a hit with vegetarians too!

For personal preference, I have kept this mango cake very lite sweet.

If can't find fresh mangoes, you can also use frozen mango puree.

Please view video above the recipe or follow this link to view video : Mango Pound Cake Video.