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RECIPE
23 INGREDIENTS 12 STEPS 4hr

Mango Saffron Shrikhand Cavity Cake

This Mango Saffron Shrikhand Cavity Cake isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!
Mango Saffron Shrikhand Cavity Cake Recipe | SideChef
This Mango Saffron Shrikhand Cavity Cake isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
4hr
Total Time
$0.81
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Eggless Sponge

3/4 cup
Yogurt
1/3 cup
Light Olive Oil
1/2 tsp
Baking Soda
3/4 tsp
Baking Powder
1 pinch
1 pinch
Saffron Salt
2 Tbsp
Chopped Pistachios
up to 3 Tbsp

Saffron Milk

3 Tbsp
Warm Milk
1 pinch
Saffron Salt

Saffron Shrikhand

3 cups
Yogurt , chilled
only hung curd, about 330 g
1/2 cup
Sweetened Condensed Milk , chilled
1 pinch
Saffron Salt

Saffron Shrikhand Cream

5.5 oz
Fresh Cream
I used Amul Fresh Cream
1 tsp
Agar-Agar Powder

Almond Buttercream

3 1/2 Tbsp
Unsalted Butter , room temperature
1/2 cup
Powdered Confectioners Sugar
1/4 tsp
Almond Extract

Toppings

to taste
Diced Mangoes
to taste
Slivered Pistachios
as needed
Fresh Rose Petals
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
651
FAT
37.2 g
PROTEIN
11.2 g
CARBS
68.5 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and line a 6-inch baking tin.
Step 2
In a large bowl, whisk together the Yogurt (3/4 cup) , Light Olive Oil (1/3 cup) , Caster Sugar (1/2 cup) , Baking Soda (1/2 tsp) , Baking Powder (3/4 tsp) , Apple Cider Vinegar (3/4 tsp) , and Salt (1 pinch) . Stand for 5 minutes until bubbly.
Step 3
Whisk in the All-Purpose Flour (1 cup) until smooth, followed by the Saffron Salt (1 pinch) and Pistachios (2 Tbsp) .
Step 4
Transfer to the prepared tin and bake for about 45 minutes, or until a tester comes out clean. Cool completely.
Step 5
Prepare the Saffron Shrikhand. Whisk Yogurt (3 cups) , Sweetened Condensed Milk (1/2 cup) , and Saffron Salt (1 pinch) until smooth. Chill for 1 hour for the flavors to infuse. This should be nice and thick.
Step 6
Meanwhile, make the saffron milk. Stir together Milk (3 Tbsp) and Saffron Salt (1 pinch) , and let it sit for 10 minutes. Chill for 30 minutes.
Step 7
Make the Saffron Shrikhand Cream by whisking the Fresh Cream (5.5 oz) with Agar-Agar Powder (1 tsp) , and simmer for 3-4 minutes, stirring constantly. Cool, then whisk in the saffron shrikhand when it's chilled.
Step 8
Make the Almond Buttercream. With a hand beater, whip the Unsalted Butter (3 1/2 Tbsp) for 5-6 minutes until smooth. Whip in the Powdered Confectioners Sugar (1/2 cup) , 1 tbsp at a time, then whip in the Almond Extract (1/4 tsp) . Set aside.
Step 9
Once the cake is cooled, gently cut out a 4-inch circle from the center. Slice the 4-inch circle to give you 2x1-inch layers.
Step 10
Return one layer to the cutout cavity to make the base of the cake. Moisten with saffron milk, then fill the cavity with the shrikhand cream.
Step 11
Top with the reserved second layer and moisten with saffron milk. Place in the freezer for 1 hour for the filling to set.
Step 12
Once the filling is set, pipe with almond buttercream, top with mango shrikhand, Mangoes (to taste) , Slivered Pistachios (to taste) , and Fresh Rose Petals (as needed) .
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Nutrition Per Serving
Calories
651
% Daily Value*
Fat
37.2 g
48%
Saturated Fat
17.3 g
86%
Trans Fat
0.0 g
--
Cholesterol
71.2 mg
24%
Carbohydrates
68.5 g
25%
Fiber
1.2 g
4%
Sugars
48.4 g
--
Protein
11.2 g
22%
Sodium
274.3 mg
12%
Vitamin D
0.2 µg
1%
Calcium
307.7 mg
24%
Iron
1.4 mg
8%
Potassium
404.8 mg
9%
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