Mango cherry butterscotch layered gelo cake

This is my baby gelo cake- I had imagined about the layers and the fillings. It was my first attempt, I worked on the measurement on my own, and I really had no idea about the outcome.  I prayed, it should be at least edible. Then, I reminded myself that I shouldn't be worrying much as all good things are going into its making, thereby ensuring that somehow it is going to make its way to our tummies.

This gelo cake has even more history to it; well I wouldn't have made it, if "the necessities" wouldn't have gripped me hard. The necessity, to get over the china grass packet which was lying with me for more than a year, to get over the butterscotch chips which were about to end their life span, the overstock of mangoes that had gone over ripe. Those ingredients were all ready and I plunged into action- The three layered chilled gelo cake tastes in between that of jelly and custard and I am sure kids who love it. So to beat the heat do prepare this surprise for your family- “Mango cherry butterscotch layered gelo cake”.

Mango cherry butterscotch layered gelo cake

Serves- 6-8 persons

Ingredients:

China grass (milk based vanilla flavoured)- 100 gms packet (1)

Milk- 3 cups

Mangoes (medium) - 3 (cut into small cubes)

Cherry- 6 tbsp (finely chopped)

Butterscotch chips- 100 gms

Honey- 2 tbsp

Pink liquid color- ½ tsp

Yellow liquid color- ½ tsp

Procedure :

Take 3 small bowls and divide 3 tbsp each of the vanilla flavored milk based china grass equally. Keep 3 cups of milk, the food colours, butter scotch chips, cherry and mangoes ready.  Take a 6’’ inch spring-form pan, put the parchment paper around the pan (which I missed doing!!). For first layer take 1 cup of milk, warm it up, add 3 tbsp of china grass and bring it to a boil. Then switch off the flame and keep it aside. Meanwhile sprinkle the butter scotch chips around the pan. After the first layer has cooled down a bit put it in the pan and immediately refrigerate it for 15-20 minutes. After the first layer has been set properly, we will go the second layer. For second layer, take 1 cup of milk, warm it up, add 3 tbsp of china grass, yellow liquid colour and bring it to a boil. Then switch off the flame and keep it aside. Bring the pan out, take a fork and with very light hands prick the first layer, this will help the second layer hold the first layer. Now sprinkle the chopped cherries and above it pour down the second layer. Refrigerate it for another 20 minutes. Now when the second layer has been set properly, we will go for the third and final layer.  For third layer, take 1 cup of milk, warm it up, add 3 tbsp of china grass, pink liquid colour and bring it to a boil. Then switch off the flame and keep it aside. Bring the pan out, take a fork and with very light hands prick the second layer. Now arrange the layer of mangoes evenly, drizzle honey and pour the third layer over the mangoes. Immediately put it in the refrigerator and chill it for 6 hours. After 6 hours, un-mould it from the pan. Cut into slices and serve it.

Note:

If you don't have butterscotch chips, then you may add cashews or almonds for the crunchy layer.

Do line up your spring-form pan with parchment paper to avoid any leakages.The butterscotch white layer or my first layer is very thin is because of leakages :(

You may drizzle some chocolate sauce over it before serving to make it more appealing.

Choose only the sweet mangoes for the third layer, otherwise you stand the chance of spoiling the entire gelo cake.