Cinnamon-nut cake with mango cream

Name: Cinnamon-nut cake with mango cream
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 175 g soft butter or margarine; 150 g Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 200 g ground hazelnuts; 1 TEASPOON Baking Powder; 1 1/2 TSP. Cinnamon; 1/2 coated Tsp grated nutmeg; 1 can(s) (425 ml) Mango; 400 g Whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 1 TABLESPOON crushed pistachio kernels; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

175 g soft butter or margarine
150 g Sugar
7-10 Tbsp Salt
4 Eggs (size M)
200 g ground hazelnuts
1 TEASPOON Baking Powder
1 1/2 TSP. Cinnamon
1/2 coated Tsp grated nutmeg
1 can(s) (425 ml) Mango
400 g Whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
1 TABLESPOON crushed pistachio kernels
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar and salt. Stir in the eggs one after the other. Mix nuts, baking powder, cinnamon and nutmeg and stir in. Grease a springform pan (26 cm Ø). Add the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas. Level 2) for about 35 minutes. Let cool down on a cake rack. Drain the mango on a sieve. Cut 1 mango piece into slices, finely puree the rest. Mix the cream firmer with vanilla sugar. Whip the cream until stiff, allow the cream setting agent mixture to trickle in. Remove the cake from the tin. Spread the cream on the cake and spread it loosely. Spread the mango puree loosely on top.
3
Whip the cream until stiff, allow the cream setting agent mixture to trickle in. Remove the cake from the tin. Spread the cream on the cake and spread it loosely. Spread the mango puree loosely on top. Sprinkle with pistachios. Decorate with mango slices. Chill for about 1 hour.
4
waiting time approx. 2 hours