Hello friends! Trying to stay creative,upbeat and productive during these trying times. With Springs arrival I wanted to create a bright sunny sort of dessert. Something that was elegant, healthy , fun to create and eat!
Below is the recipe for this fun unique dessert. You can use pre-made pie shell from Betty Crocker or make your own. As well as using a cake mix for the cake layer, gluten free or regular with that as well.
Ingredients you will need to put together cake tart:
🍃One 10″ pie crust dough rolled out,recipe below, or use store bought.
🍃One 9 inch layer of glutenfree vanilla cake with mango, recipe below, or use a cake mix.
(My suggestion is to make a full recipe cake mix, you can half the recipe and bake one layer in the 9 inch cake pan and make muffins with the rest of the batter, adding blueberries or other fruit! )
🍃1 1/2 cups of whipped coconut cream,or regular whipped cream.*
*(So Delicious makes a lovely dairy free coconut whip ,which is what I used for this dessert)
🍃2 large mangoes peeled and sliced as thin as possible.
Roll out pie crust and bake in a 10″ or 11 inch pie pan. . Creating any kind of decorative edge you choose. Just remember the cake layer will sit on top of this and be visible. Use fork tines or weights to keep pie crust flat. Bake for 10-15 minutes or until golden but not too brown!
Once pie crust is cooled put on pretty serving plate and begin assembly. Add half the whip into pie shell and spread evenly ,then carefully place cake layer on top. Add second half of whip and spread evenly on top of cake layer.
Now you are ready for your mango. Best way to create the Mango rose is start in the middle with a small roll of mango slice and continue adding in a circle the rose slices. You’ll see the whip cream will hold the slices fairly well as you go around. You can add raspberries or strawberries to the outer edges for extra flavor and flair!
This tart will hold well for a few hours in the fridge, but should be created and eaten day of. Leftovers were still pretty yummy the next day tho! Enjoy!!
Gluten free Vanilla Mango cake recipe
Ingredients
1/2 cup (8 tablespoons, 113g) unsalted butter, at room temperature, at least 65°F
1 cup (198g) sugar
3 large eggs, at room temperature
1/2 cup (113g) milk, at room temperature
2 teaspoons gluten-free vanilla extract
1 3/4 cups (206g) Gluten-Free All-Purpose Baking Mix
1/2 cup small cut up pieces mango
Instructions:
Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers.
To make the batter, beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.
Add the eggs one at a time, mixing until just incorporated.
Combine the milk and vanilla.
Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process,now add and carefully fold in mango pieces
Spread the batter into the prepared pan. For cupcakes, scoop the batter by level 1/4-cupfuls into the prepared muffin tins; a muffin scoop works well here.
Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes.
A quicker easier version is to use a cake mix here instead,follow instructions on box then proceed with my recipe. 😉
Always feel free to reach out to me via email or text with any questions about any of my recipes or services.
Sending love to you All. Muah! 😘🥰🌷
Easter dinner table 🐰🐣