Ingredients
Method
- Preheat the oven to 350°F (conventional). Line a 9x13-inch pan with parchment paper.
- In a mixing bowl, whisk the egg yolks, ½ cup sugar, salt, and vanilla until light and fluffy, about 1-2 minutes.
- Whisk in the milk, then sift in the flour, cornstarch, and baking powder. Mix until just combined, being careful not to overmix.
- In a separate bowl, add the cream of tartar to the egg whites. Whisk on medium speed until frothy. Once frothy, gradually add the remaining ¼ cup sugar while whisking until a shiny, stiff meringue forms.
- Gently fold a third of the meringue into the egg yolk mixture, then carefully fold in the remaining meringue in two additions.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Blend the mango, yogurt, milk, sugar, and cardamom powder until smooth. Strain through a fine sieve to remove any pulp. Taste and adjust sweetness if needed.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, milk, and half of the prepared mango lassi. Adjust sweetness by adding more sugar or milk as needed.
- Use a skewer to poke holes all over the cooled cake while it's still in the pan. Pour about a quarter of the milk mixture over the cake and let it soak in for 20 minutes. If the mixture doesn't absorb, dilute it with a little more milk and continue soaking in 2-3 steps. Let the cake soak for a few hours in the refrigerator until fully absorbed.
- Whip the chilled heavy cream using a stand mixer with a balloon whisk until it forms soft peaks. Gradually add the remaining mango lassi while continuing to whisk until stiff peaks form.
- Spread the mango lassi whipped cream evenly over the soaked cake. Decorate with additional whipped cream and fresh chopped mango, if desired. Serve chilled.
Nutrition
Notes
Perfect for summer gatherings or any occasion where you want to impress with a unique and indulgent dessert.