Caipirinha cake with mango puree

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tbsp. water until stiff, add 75 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take out and let cool down

2. 2

   Cut 1 mango from the stone. Peel the flesh, dice roughly and puree (approx. 200 ml pureed fruit). Remove the sponge cake from the mould, cover with a cake ring and sprinkle with cachaça

3. 3

   Soak 2 sheets and 8 sheets of gelatine separately in cold water. Stir curd, lime juice and zest, 150 g sugar and 1 sachet vanilla sugar until smooth

4. 4

   Squeeze out 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of mango puree, then stir into the remaining puree and chill

5. 5

   Squeeze 8 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of quark mixture, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it starts to gel. Whip cream until stiff and fold in. Spoon the cream and mango puree onto the base. Pull the quark cream through spirally with a wooden skewer. Put the cake in a cool place for about 4 hours.

6. 6

   Cut 1 mango from the stone. Peel and slice the flesh. Cover the cake with mango slices in a dense fan shape. Heat the jam, pass through a sieve and stir until smooth. Brush the mango slices with the jam

7. 7

   Waiting time approx. 5 hours