Almond casserole with mango and cherries

Name: Almond casserole with mango and cherries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 Mango (approx. 250 g); 4 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 3-4 Tbsp Whipped cream; 50 g Schmand; 2 TABLESPOONS crushed almonds; 100 g Flour; 20 g Amarettini biscuits; 200 g frozen cherries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 Mango (approx. 250 g)
4 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
3-4 Tbsp Whipped cream
50 g Schmand
2 TABLESPOONS crushed almonds
100 g Flour
20 g Amarettini biscuits
200 g frozen cherries
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Peel the mango and cut into cubes. Separate the eggs. Mix egg yolks, salt, vanillin sugar and 50 g sugar with the whisks of the hand mixer until creamy. Stir in cream, sour cream, almonds and flour. Beat the egg whites until stiff, then pour in 50 g sugar. Fold the beaten egg whites into the dough in 2 portions. Crumble Amarettini
2
Mix the Amarettini, cherries and mango. Put half of the fruit in a greased, ovenproof dish (approx. 26 cm Ø) or pan (upper Ø approx. 30 cm) and pour the mixture on top. Spread the rest of the fruit on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Dust the casserole with icing sugar