EGGLESS MANGO CUMBLE TRIFLE

Ingredients

Eggless Sponge Cake -

• Curd: 450g
• Castor Sugar: 450g
• Refined Flour: 450g
• Baking Soda: 8g
• Almond Powder: 90g
• Vegetable Oil: 180ml
• Vanilla Extract: 2-3 drops

Custard-

• 500ml fresh cream (OR 250g milk & 250g fresh cream)
• 50g sugar
• 15g custard powder
• 5g corn flour.

Crumble-

• 120g butter
• 60g caster sugar
• 60g granular sugar
• 150g refined flour
• 50g almond powder
• 10g milk powder
• 1g baking powder
• pick of salt.

3 mangoes (chopped)

Whipping cream: 200ml

Mango juice: 50ml

Instructions:

• Add the butter and sugar, cream it together, mix all the other ingredients for the crumble and mix it all up
• Bake it in a pre heated oven for 10 mins at 170 degrees 
• For the eggless custard, heat the cream and add sugar
• Separate a little of the cream sugar mix and add custard powder as well as the corn starch 
• Incorporate the entire mix with the rest of the cream mixture 
• Heat it for a couple of minutes and stir it well
• Add a few drops of Vanilla and strain it for a smooth texture 
• Cover it with a cling film and prepare the sponge cakes 

Start layering the trifle:

• Layer the sponge cake pieces 
• Add the mango juice so the sponge stays moist 
• Add the custard and the chopped mango pieces
• Finish the top with dollops of whipped cream and the baked crumble 
• Enjoy!!