Recipes

Aamrakhand Slice

A refreshing Aamrakhand Slice layered with soft almond sponge, creamy mango shrikhand filling, rich truffle layers, and finished with a glossy mango glaze and premium garnish.

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COOKING TIME

FEATURED PRODUCTS

  1. Element 1: ALMOND SPONGE
  2. 125 gms egg whites
  3. 75 gms egg yolks
  4. 130 gms butter
  5. 70 gms castor sugar
  6. 20 gms Liquid glucose
  7. 40 gms Refined flour
  8. 40 gms whole wheat flour / atta
  9. 1.5 gms baking powder
  10. 30 gms almond powder
  11. 10 gms icing sugar
  12. 1 ml mango essence
  13. 1 ml yellow colour food grade
  15. Element 2: MANGO FILLING
  16. 220 gms hung curd
  17. 80 gms mango pulp
  19. Element 3: MANGO CREAM
  20. 100 gms Rich’s new niagara farms
  21. 300 gms mango filling
  23. Element 4: LAYERING
  24. 180 gms Rich’s premium Truffle gourmet selection
  25. 160 ml Rich’s sweetmate
  26. 540 gms almond sponge sheets (4layers)
  27. 400 gms mango cream
  29. Element 5: GLAZING AND GARNISHING
  30. 50 gms Rich’s nugel neutral
  31. 70 gms mango pulp
  32. 1 sheet edible silver Leaf
  33. 50 gms chocolate triangles
  34. 50 gms mango cubes
  1. Element 1: ALMOND SPONGE
  2. Mix & sieve refined flour, whole wheat flour & baking powder
  3. Whisk egg yolk and icing sugar together till fluffy in a whipping machine bowl
  4. Melt butter and mix well with liquid glucose, add in yolk mixture & mix properly
  5. Fold in all dry ingredients & mix properly. Add mango essence & yellow colour. Mix suitably
  6. Make a stiff meringue with castor sugar & egg whites, fold into the yolk mixture Mix until smooth batter with no lumps.
  7. Pour batter on greased & lined baking tray to make sponge sheet
  8. Bake at 220°C for 7 to 9 minutes or until done
  10. Element 2: MANGO FILLING
  11. Blend aamras and hung curd together to form smooth spread
  12. Chill it in refrigerator until required for application
  14. Element 3: MANGO CREAM
  15. Whip Rich’s New Niagara Farms until firm peak
  16. Take mango filling & fold in whipped Rich’s New Niagara Farms
  17. Mix properly & keep aside for further use
  19. Element 4: LAYERING
  20. Melt Rich’s Premium Truffle Gourmet Selection to required consistency for application
  21. Place almond sponge in a stainless-steel rectangle mould
  22. Moist it with Rich’s Sweetmate & pipe Rich’s Premium Truffle Gourmet Selection, spread evenly
  23. Place second layer of almond sponge & moist it with Rich’s Sweetmate
  24. Pipe mango cream & spread evenly
  25. Place third layer of almond sponge & moist it with Rich’s Sweetmate
  26. Pipe Rich’s Premium Truffle Gourmet Selection, spread evenly
  27. Place fourth layer of almond sponge & moist it with Rich’s Sweetmate
  28. Pipe remaining mango cream on top & spread suitably
  29. Keep layered cake in refrigerator, until required for glazing
  31. Element 5: GLAZING AND GARNISHING
  32. Take Rich’s Nugel Neutral & mango pulp in a bowl
  33. Mix using spatula & strain through fine sieve
  34. Pour in piping bag and apply on cake
  35. Spread evenly using palate knife
  36. Place chocolate triangles & place mango cubes on top
  37. Put edible silver leaf on top, serve cold

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