Welcome summer with the sweet touch of fresh mangoes that’s wedded with smooth pastry cream. It also comes with a red velvet cake that’s topped with chocolate scrolls. Taste heaven with every bite.
INGREDIENTS
For Red Velvet Sponge
500 gm red velvet premix , 250 ml water, 125 ml oil, Peach, pineapple and cherry chunks
For Custard Mixture
500 ml milk, 25 gm vanilla eggless custard powder, 50 gm sugar, 50 gm cream cheese, 50 gm white chocolate ganache, 1.5 kg whipped cream
For Vanilla Sponge Mixture
500 gm vanilla eggless sponge mix, 200 ml water, 10 ml oil, 500 gm canned mangoes
For Garnish
100 gm dark chocolate shavings, 30 gm canned cherries
METHOD
• Prepare a jar dessert by baking a red velvet sponge and eggless vanilla sponge.
• Make pastry cream with the whipped cream, cool it and fold cheese, white chocolate ganache and add whipped cream to it.
• Layer the base with vanilla eggless sponge and add chopped chunks of peach, pineapple and de-stoned cherries.
• Top upto halfway with the custard cream mixture.
• Layer it with the red velvet sponge and add a thin layer of cream. Garnish with cranberries, black currants and almond.
