Alfons Schuhbeck cooks at Lanz: spice cake with mango-chili sorbet fried in chaitee

Name: Alfons Schuhbeck cooks at Lanz: spice cake with mango-chili sorbet fried in chaitee
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g + 1-2 tsp butter or margarine; 1/4–1/2 Organic Orange; 1 Lemon; 100 g + 2 tablespoons sugar; 2 Eggs (size M); 7-10 Tbsp pulp of 1/2 vanilla pod; 1/4 TEASPOON Cinnamon; 1/4 TEASPOON ground fennel seeds; 75 ml Olive oil Olivenöl; 3 TABLESPOONS + 75 ml milk; 110 g Flour; 1-2 TABLESPOONS Cocoa powder; 1 knife tip (approx. 2 g) Baking Powder; 2 (approx. 1 kg) ripe mangoes; 1 TEASPOON + 1 tablespoon icing sugar; 1/2 TEASPOON Chili Flakes; 250 g Raspberries; 1-2 TEASPOONS Chaitee Powder; 2 TABLESPOONS demerara sugar; 2 Figs; 4 Stem(s) Peppermint; 7-10 Tbsp Fat and flour for the mould; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g + 1-2 tsp butter or margarine
1/4–1/2 Organic Orange
1 Lemon
100 g + 2 tablespoons sugar
2 Eggs (size M)
7-10 Tbsp pulp of 1/2 vanilla pod
1/4 TEASPOON Cinnamon
1/4 TEASPOON ground fennel seeds
75 ml Olive oil Olivenöl
3 TABLESPOONS + 75 ml milk
110 g Flour
1-2 TABLESPOONS Cocoa powder
1 knife tip (approx. 2 g) Baking Powder
2 (approx. 1 kg) ripe mangoes
1 TEASPOON + 1 tablespoon icing sugar
1/2 TEASPOON Chili Flakes
250 g Raspberries
1-2 TEASPOONS Chaitee Powder
2 TABLESPOONS demerara sugar
2 Figs
4 Stem(s) Peppermint
7-10 Tbsp Fat and flour for the mould
7-10 Tbsp Cling film

Directions

1
For the cake, melt 50 g of fat. Wash the orange, rub dry and rub the peel of about 1/2 orange. Halve the lemon and squeeze the juice. Beat 60 g sugar, eggs, orange peel, vanilla pulp, cinnamon and fennel until creamy with the whisks of the hand mixer. Slowly stir in the fat. Mix oil, 3 tbsp. milk and 1 tbsp. lemon juice and stir into the sugar mixture. Mix flour, cocoa and baking powder, sieve on top and fold in carefully. Pour the mixture into a square, greased, flour-dusted mould (approx. 20 x 20 cm). Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes (stick test)
2
For the sorbet, boil 75 ml water and 40 g sugar in a pot, let it cool down. Cut the mango from the stone, peel and chop the flesh. Puree mango and sugar syrup. Stir in lemon juice and 1 tsp. icing sugar and season with chilli. Freeze the mango puree in the ice cream machine until creamy. Pour the sorbet into a freezer-proof, ice-cooled container and cover with foil. Freeze the sorbet for 1-2 hours
3
Puree 100 g raspberries and 1 tablespoon icing sugar. Pass the raspberry puree through a sieve. Bring 250 ml water to the boil. Stir in tea powder, remove from heat and leave to steep for 5-6 minutes. Add 75 ml milk. Drizzle cake with chai milk and cut into 12-18 cubes. Mix 2 tablespoons of white and brown sugar. Roll the cake cubes in it. Heat 1-2 tsp. butter in a frying pan. Fry the cake pieces briefly all around. Wash and quarter figs
4
Arrange the cake and sorbet. Garnish with raspberry puree, remaining berries, figs and mint
5
waiting time approx. 2 hours