Today I am going to feature a fresh new blogger with some super yum recipes. Thanks Prachi for taking out time and sending in the excerpt. And thank you for your wonderful words. Yes! I do believe that Simplicity and Kindness are my greatest virtues and they make me the person that I am. It has been lovely connecting with you and I too look forward to a growing friendship. Thank you Once again! And all you people out there do not forget to visit her blog to read about and try some really mouthwatering dishes!
Here’s what Prachi writes :
“Hi I am Prachi Garg, a fellow food blogger and a foodie at heart. I love to experiment with vegetarian cooking and enjoy the pleasure of good company and fresh ingredients in my kitchen to dish out recipes for my blog called “Divine Spice Box”. I like to draw inspirations from local cuisines and utilize the local ingredients to the best of my knowledge.
Thank you Nidhi for this wonderful opportunity. Nidhi and I have been pseudo friends on facebook for some time, admiring each other’s creations but very recently we got in touch and felt an instant connection. Nidhi is a simple lady who is brimming with creative ideas and is very enthusiastic about her work. I love her work on PlatterJoy and when she told me that she wanted to feature my recipe here, I was ecstatic! Thanks Nidhi !
Living very near to Mexican culture here in San Diego, today I have a dessert dish for all you readers which combines Indian flavour profiles with Mexican dessert – Mango Coconut Tres Leches Cake ! Tres Leches or the 3 milk cake is a sponge cake which is soaked in 3 milk mixture (in various proportions) of Condensed milk, heavy cream/half-half and evaporated milk. In my recipe below, i have made my own tweaks and used Condensed milk, whole milk and coconut milk – making this dessert a little less rich while incorporating the subtle coconut flavour to it. The flavour of the coconut is complimented and enhanced with the mango sponge cake and the mango coulis on top.”
Servings: 10-12Time: 1 hour + overnight resting time
This Cake recipe has 3 components :
- The Base Cake -Mango Sponge cake
- The milk filling mixture
- Topping whipping cream
Base Cake – Mango Sponge cake
- 5 cup All purpose flour
- 5 cup milk (depending on the consistency)
- 2 eggs. whites and yolks separated
- 3/4 cup sugar
- pinch of salt
- 1 mango, pureed
- 1/2 stick of butter (approx 50gms), room temperature
- 1 tsp soda bi carb
- 1 tsp baking powder
- 1 tsp vanilla extract
Milk filling mixture
- 1/2 cup of coconut milk
- 1/2 cup of condensed milk
- 1/2 cup of milk (2% or full fat)
Whipping Cream Topping
- 1/2 tub of Cool Whip (u can make your own whipping cream too)
- Puree of 1 mango
- 2 tablespoons of fine sugar
We begin with baking the cake.
- Take a bowl and in it add in the flour, soda bi carb, baking powder and pinch of salt. Combine together. Meanwhile, pre-heat the oven to 375 F and keep ready.
- Now, take a bowl/ stand mixer, pour in the 2 egg whites and beat on high speed till you get stiff peaks. Remove and keep aside.
- Next, put in the butter and sugar in the bowl and whisk till both are homogenous and a bit fluffy.
- While still beating, slowly add in 1 egg yolk at a time and whisk till the mixture comes together. Add in the vanilla essence, mango puree and milk. Keep on stirring till the mixture is homogenous.
- Now, stirring on low speed, slowly add in the dry ingredients and combine well. Once the mixture is ready, slowly add the egg whites into this mix and gently fold in.
- Pour the batter in a pre-greased cake tin/pyrex glass dish and bake for about 30-40 minutes or till the pin pocked in the cake comes out clean. I used Pyrex dish for baking this one as that way i can see it coming to life when i pour in the milk filling.
- Once done, remove the tin/pyrex dish from the oven and let it cool down completely. In case you want to place the cake on a serving platter, u can remove the cake from the tin once it cools down a bit. Choose a deep dish to place the cake as we would require some space when pouring the milk mixture
- When the cake is cooled down, poke some holes in the cake. Next, mix all the ingredients of the “milk filling mixture” and using a spoon, gently pour all of this mixture over the cake. You might notice that the milk mixture is not getting absorbed completely by the cake but do not worry , let the cake rest.
- Place this cake inside the refrigerator and let it rest overnight (6-8 hrs). When you check the cake after the resting time, you would be amazed to see all the milk “disappeared” :P.. Imagine all that tasty milky mixture inside the cake… YUM !
- Now, we would lather the cake with generous scoops of whipping cream on all sides.
- In a bowl, add in the pureed mango and sugar and mix till homogenous. This would be your instant mango coulis.
- Before serving, pour the mango coulis in horizontal motion on top of the whipping cream and with the back of a spoon, make vertical lines over the topping to create this simple but elegant pattern. Now you are the proud owners of your own “Mango coconut tres leches cake” …. D.E.L.I.C.I.O.U.S !!