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Eggless mango and kiwi cream cake

Eggless vanilla cake layers, soaked in a mango syrup , filled with a mango and kiwi compote and frosted with vanilla whipped cream!
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Ingredients
  

For the cake

  • 190 grams or 1½ cups All Purpose Flour or Maida
  • 240 ml or 1 cup curd or yoghurt
  • 150 grams or 3/4 cup Granulated Sugar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 120 ml or 1/2 cup vegetable Oil
  • 1 teaspoon Vanilla Extract

For the compote

  • 1 large mango about 3/4 cup mango chunks
  • 1 kiwi
  • 1 tablespoon lime juice
  • 2 tablespoons sugar

For the whipped cream frosting

  • 240 ml or 1 cup whipping or heavy cream chilled
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract

For the mango soaking syrup

  • 120 ml or 1/2 cup mango puree or juice
  • 120 ml or 1/2 cup water
  • 50 grams or 1/4 cup granulated or castor sugar

Instructions
 

To make the eggless vanilla cake

  • Preheat the oven to 160 C or 325 F. Butter and flour a 6 inch round pan with high sides. Line the bottom with parchment (optional)
  • In a bowl, whisk together the curd and sugar until smooth.
  • Whisk in the baking soda and baking powder. Let rest for 5 minutes while the mixtures bubbles up.
  • Whisk in the oil and vanilla extract until smooth.
  • Sift in the flour and whisk until smooth.
  • Fill the batter into prepared pan.
  • Bake for 30 to 40 minutes until the cake springs back on pressing. A toothpick inserted in the centre should come out clean.
  • Cool in pan for 5 minutes and then unmould the cake to cool completely on a wire rack.

To make the mango and kiwi compote

  • Peel the fruits and chop the flesh into small chunks . ( You can keep the chunks bigger if you want a chunkier filling ).
  • In a sauce pan , heat the chopped fruit , lime juice and sugar until the sugar melts.
  • Continue cooking on low heat for few minutes, stirring occasionally until the fruit becomes soft and the mixture is thick .
  • When the compote reaches desired consistency , take off heat and let cool to room temperature.

To make the mango soaking syrup

  • In a saucepan , bring to a boil the mango juice/ puree, water and sugar.
  • Reduce heat to low and let simmer for 10 minutes to thicken. Take off heat , strain if needed and let cool to room temperature

To make the whipped cream frosting

  • Whip chilled cream along with the sugar and vanilla until you get firm peaks .
  • When you upturn your bowl , the cream shouldnt move at all.
  • Refrigerate until using or use immediately .

To assemble

  • Slice cooled cake horizontally into three layers using a serrated knife.
  • Fill about half cup of whipped cream into a piping bag and snip the corner off .
  • Place one layer of cake on a cake plate or board.
  • Using a pastry brush or spoon , soak the cake layer generously with about 1/3 rd of the mango soaking syrup.
  • Spread a thin layer (about 2-3 tablespoons ) of whipped cream over the layer using a spatula.
  • Pipe a ring of whipped cream around the edge of the cake layer.
  • Spread half of the mango and kiwi compote inside this ring . The whipped cream ring acts like a dam so that the filling does not get into your outside frosting.
  • Place second cake layer on top and press gently. Soak , spread whipped cream , pipe whipped cream dam and fill the remaining compote .
  • Place last cake layer on top. Press gently and soak with the remaining syrup.
  • Place half cup of whipped cream on top and using a spatula , spread the cream on top and sides of the cake as smoothly as possible. You should not be able to see any crumbs. This is called crumb coat. Chill this cake for about 20 minutes.
  • After chilling , spread more whipped cream on top and sides to smoothen or pipe as desired. I used a fork to make swiggly lines.
  • Chill the cake for atleast a few hours before serving .

Notes

This cake stays good in the refrigerator for upto 5 days.
The compote and syrup can be made upto 3 days in advance and chilled.
My measuring cup is 240 ml.
I used a non dairy whipping cream here. If using a dairy based whipping cream, chill the cream with beaters in a metal bowl in the freezer 15 minutes before you start whipping. You can add a tablespoon of bloomed gelatin to the cream while beating (after getting peaks) to stabilise it.