Mango Almond Gateau

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For the Cake:
  • 1/2 cup - almonds
  • 1/2 cup - sugar
  • 1/2 cup - flour
  • 3 - eggs
  • 1/2 tsp - vanilla essence
  • 3 - egg whites
  • A pinch - salt
  • 2 tbsp - butter, melted
  • For the Filling and Topping:
  • 2 cup - fresh mango pulp
  • 1.5 cup - whipping cream
  • 1.5 cup - icing sugar
  • 4 tbsp - water
  • 4 tsp - gelatine
  • fresh mango slices and few cherries or strawberries to decorate

How to Make Mango Almond Gateau

  • Grind the almonds with 2 tbsp of sugar to a fine powder.
  • Mix flour with salt.
  • Keep aside 2 tbsp of sugar.
  • Add the rest to the almond powder.
  • Add the egg yolks, one at a time, beating well after each addition.
  • Beat in the essence.
  • Beat the whites till stiff.
  • Add the reserved sugar, beat till glossy.
  • Sift the flour over the almond mixture and fold in.
  • Fold in the egg whites, 1/3 at a time and then the melted butter.
  • Pour in a prepared Swiss roll tin.
  • Bake in a hot oven at 200 degrees C till done, about 12-15 minutes.
  • Leave aside to cool.
  • Filling and Topping:
  • Soak gelatine in water for 10 minutes.
  • Stir over a low flame to dissolve completely.
  • Whip the cream over a bowl of ice till thick.
  • Remove 1/3 cup of beaten cream and fold in 2 tbsp of icing sugar into it.
  • Reserve this in refrigerator for decorating.
  • Fold in the mango pulp and remaining icing sugar into the cream.
  • Add the dissolved gelatine.
  • Mix well and place in refrigerator to thicken. (It should be of spreading consistency)
  • Cut the cake into two parts.
  • Place one part on a serving dish.
  • Spread 1/3 the mango mixture over it.
  • Cover with the other part of cake.
  • Use the remaining mango mixture for covering the top and sides of the cake.
  • Place in refrigerator to chill well (at least four hours).
  • Just before serving, decorate with reserved cream, mango and strawberry/cherry slices.