Mango Kulfi Cake

Name: Mango Kulfi Cake
Ingredients: Saffron-cardamom cake; 1 cup milk; 1/4 teaspoon lightly crushed saffron threads; 6 large egg whites, room temperature; 1 tablespoon vodka, room temperature; 1/2 teaspoon vanilla; 2 1/4 cups cake flour, plus 1-2 tablespoons more for dusting the pans; 1 3/4 cups sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1 1/2 teaspoons freshly ground cardamom; 12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, room temperature; Alphonso mango meringue buttercream frosting and filling; 1/3 cup shelled raw pistachios; 4 egg whites; 2/3 cup sugar; 10 ounces (2 1/2 sticks) unsalted butter, room temperature; 1/2 cup Alphonso mango puree

18 ingredients

1 steps

Ingredients

Saffron-cardamom cake
1 cup milk
1/4 teaspoon lightly crushed saffron threads
6 large egg whites, room temperature
1 tablespoon vodka, room temperature
1/2 teaspoon vanilla
2 1/4 cups cake flour, plus 1-2 tablespoons more for dusting the pans
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons freshly ground cardamom
12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, room temperature
Alphonso mango meringue buttercream frosting and filling
1/3 cup shelled raw pistachios
4 egg whites
2/3 cup sugar
10 ounces (2 1/2 sticks) unsalted butter, room temperature
1/2 cup Alphonso mango puree

Directions

1

["Set an oven rack in the middle position. Heat the oven to 350\u00b0 F. Spray the bottoms of two 9-inch round cake pans with nonstick cooking spray or lightly butter them. Line the bottoms with parchment rounds. Spray or butter the paper rounds and dust the pans with 1 tablespoon of flour each. Invert the pans and bang them out over the sink to remove excess flour.", "Heat 1/2 cup of the milk until it is steaming and transfer to a medium sized bowl. Crumble the saffron into the milk and let steep for 10 minutes. Add the remaining milk, egg whites, vodka, and vanilla, and whisk to combine.", "Add the flour, sugar, baking powder, salt, and cardamom to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Blend on the lowest speed until just combined. Add the butter and beat at low speed until the mixture resembles moist crumbs, about 1 1/2 minutes.", "Add all but 1/2 cup of the milk mixture and mix at medium speed for 1 1/2 minutes. Scrape down the sides of the bowl, then add the remaining mixture and beat for another 30 seconds. Scrape down the sides of the bowl and beat for another 20 seconds.", "Divide the batter between the two prepared pans and spread it out to the walls and smooth out the tops. Bang the pans against the counter a few times to even out the batter and remove any bubbles.", "Arrange the pans on the oven rack so that there is at least 3 inches of space around each pan (this allows for proper air circulation and even baking). Bake for 23-25 minutes; a toothpick should come out clean.", "Let the cakes cool in the pans for 5 minutes, then invert them onto a plate and then onto a cooling rack. Let the cakes cool completely before frosting.", "While the oven is still hot from baking the cakes, place the pistachios on a baking sheet and lightly toast until fragrant, about 5 minutes. Transfer the nuts to a plate to cool. When the nuts are cool, coarsely chop them in a mini chopper or by hand, or transfer them to a large freezer bag and whack the nuts with a rolling pin (my preferred method - way more fun).", "Bring 1-2\" of water to a simmer in a saucepan that is wide enough for the bowl of your mixer to sit on top of it (but not so big that the bowl falls in).""