Cinnamon-nut cake with mango cream
easy
60 mins
60 mins
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
Directions
- 1
Cream fat, sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix hazelnuts, baking powder, cinnamon and nutmeg and stir into the dough. Grease a springform pan (26 cm Ø) and dust with flour. Spread the dough in the form.
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. At the end of the baking time, test the dough with sticks. Remove the base and let it cool down in the mould on a cake rack. Drain the mango on a sieve. Use the juice for other purposes. Puree the mango pieces in a mixing cup. Remove the base from the cake tin and place on a cake plate. Whip the cream until stiff, adding cream firmer and vanillin sugar one after the other. Spread the cream on the base and spread it loosely.
- 3
Puree the mango pieces in a mixing cup. Remove the base from the cake tin and place on a cake plate. Whip the cream until stiff, adding cream firmer and vanillin sugar one after the other. Spread the cream on the base and spread it loosely. Spread the mango puree in patches on the cream. Sprinkle with pistachios
- 4
waiting time approx. 2 hours
Nutrition Facts
340 kcal
16 g
27 g
5 g
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