Caramel pudding mango cake

Name: Caramel pudding mango cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Butter; 295 g Sugar; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 1 TEASPOON Cocoa powder; 6-8 TABLESPOONS + 750 ml milk; 2 can(s) (425 ml each) Mangoes in slices (net: 425 g; cut: 225 g); 2 packages Caramel-flavoured pudding powder; 250 g Whipped cream; 100 g Caramel sweets (creamy milk chocolate filled with flowing caramel); 4 sheets white gelatine; 1 leaf red gelatine; 150 g candied papaya; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Butter
295 g Sugar
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
1 TEASPOON Cocoa powder
6-8 TABLESPOONS + 750 ml milk
2 can(s) (425 ml each) Mangoes in slices (net: 425 g; cut: 225 g)
2 packages Caramel-flavoured pudding powder
250 g Whipped cream
100 g Caramel sweets (creamy milk chocolate filled with flowing caramel)
4 sheets white gelatine
1 leaf red gelatine
150 g candied papaya
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the base, mix butter and 175 g sugar until creamy. Stir in the eggs one after the other. Mix flour, baking powder and cocoa. Alternately stir in 6-8 tablespoons of milk. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Remove from the tin and let cool. Drain 1 tin of mango. Cover the cake base with the edge of the springform pan. Spread fruits on top. Mix pudding powder and 120 g sugar. Stir with 100 ml cold milk until smooth. Bring 650 ml milk to the boil, remove from the heat, stir in the mixed powder. Boil for 1 minute while stirring, then let cool down a little. Whip cream until stiff. Halve the candies and stir into the pudding. Fold in the cream. Put the pudding on the fruits, smooth it down and put it in a cool place for about 1 hour. Soak the gelatine in cold water.
3
Boil for 1 minute while stirring, then let cool down a little. Whip cream until stiff. Halve the candies and stir into the pudding. Fold in the cream. Put the pudding on the fruits, smooth it down and put it in a cool place for about 1 hour. Soak the gelatine in cold water. Puree 1 can of mango and juice. Squeeze the gelatine, heat lukewarm, stir into the puree. Spread on the caramel pudding. Chill again for about 1 hour. Remove the cake from the springform pan rim. Cut 4 candied fruits into fine strips and decorate the cake with them. Cut the rest of the candied papaya into very thin slices and place them around the edge of the cake
4
Puree 1 can of mango and juice. Squeeze the gelatine, heat lukewarm, stir into the puree. Spread on the caramel pudding. Chill again for about 1 hour. Remove the cake from the springform pan rim. Cut 4 candied fruits into fine strips and decorate the cake with them. Cut the rest of the candied papaya into very thin slices and place them around the edge of the cake