Put the cooker stand in cooker. Pre heat the cooker at the medium flame for 10 minutes
Preparing the pan
Brush 6” cake pans with butter on the bottom and the circumference too.
Now dust it with some flour to coat the pan.
In a large bowl sift all dry ingredients. In another bowl place all liquid ingredients and sugar.Whip until the sugar are almost melted.
Now pour the liquid ingredients over the dry ingredients and whip until lump free.for cook 35 minutes minutes or until the toothpick inserted in the center comes out clean.Once done take it out of the cooker carefully.
Let the cake cool in the pans for 10 minutes.
Now invert the cakes on the cooling rack to cool completely. Loosely cover the cakes with
towel to prevent drying out.
take a bowl and put the heavy cream and bland it for 5 minutes. our cream is ready.
Once the glaze warms up stir continuously scrapping the sides and bottom to avoid sticking.The glaze is done when the mixture starts to thicken up and coats the back of the spoon well.
Mango glaze should be done under 10 minutes start to finish.
It will thicken more after cooling down.
Assembling the cake.
Slice the top of the cakes.
Cut the cakes into half.
Now spread some cream and mango glaze over the first layer topping it with a layer of frosting.Now frost on the top and the sides as desired.
Put the mango glaze from top and spread all side
Place the round mango balls on the top, in the shape of a circle. And decorated the kaju, pudina leaves, and kajur. Spray the silver power and Chill cake before serving.
Put the mango glaze from top and spread all side
Place the round mango balls on the top, in the shape of a circle. And decorated the kaju, pudina leaves, and kajur. Spray the silver power and Chill cake before serving.
