Pakistani Mango Lassi with Rose Cream

 
This moist mango lassi cake is a satisfying combination of olive oil, yogurt, mango purée, cardamom and rose.

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
½ cup mild extra-virgin olive oil (100g)
⅓ cup plain yogurt (80g)
1 cup peeled and chopped sweet, ripe mango (240g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Blend chopped mango (or mango pulp) and yogurt until smooth to make mango lassi. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the mango lassi and the vanilla cake. Mix on medium-low speed for one minute or until well combined.
  • Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 

The Cream 

YOU WILL NEED

INGREDIENTS

2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
1 teaspoon unflavored gelatin
¾ teaspoon rose water
¼ teaspoon ground cardamom 

INSTRUCTIONS
  • Mix powdered sugar and gelatin together until well combined.
  • Beat the ingredients on medium speed until thick and creamy.
  • Slice each cooled cake horizontally, then sandwich cake slices together with a thin layer of rose cream.
  • Top the cake with the remaining whipped cream and decorate with crushed pistachios, if desired.

       

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      Tips & Methods

      Baking Tips

      • Preheat your oven to 325ºF.
      • Grease the recommended pan and line it with parchment paper.
        If using a Bundt pan, apply a baking spray made with flour.
      • For best results, weigh all ingredients and bring them to room temperature.
      • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
      • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
      • Let your cake cool for 5-10 minutes before taking it out of the pan.
      • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
        To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
      • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
      • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

      Olive Oil Cake Method

      • Pre-heat your oven to 325ºF.
      • Grease the recommended cake pan and line the bottom with parchment paper.
        If using a Bundt pan, apply a baking spray made with flour.
      • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
      • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
      • Gently mix stir ins into batter until well combined.
      • Scrape batter into prepared pan(s) and sprinkle with toppings.
      • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
      • Cool cake completely before frosting.

      Vegan Olive Oil Cake Method

      • Pre-heat your oven to 325ºF.
      • Grease the recommended cake pan and line the bottom with parchment paper.
      • Stir all wet ingredients together.
      • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
      • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
      • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
      • Bake immediately following the guidelines in the recipe.
      • Cool in baking pan for about 10 minutes before unmolding.
      • Cool cake completely before frosting.