Fruity and exotic Christmas cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Beat egg whites, vanilla pulp and 3 tablespoons of cold water until stiff. Add 100 g sugar and vanilla sugar. Gradually fold in the egg yolks. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the sponge cake from the oven and let it cool down on a cake rack.

2. 2

   In the meantime soak the white gelatine. Drain mangos and let them drain. Mix yoghurt and 50 g sugar. Squeeze the gelatine and dissolve. Mix with 3 tablespoons of yoghurt mass and stir into the remaining yoghurt mass. Whip cream until stiff. Dice mango slices. As soon as the yoghurt mass begins to gel, fold in the cream. Add mango cubes and fold in as well. Remove the sponge cake base from the edge of the springform pan, remove the baking paper. Cover the cake with a cake ring. Add yoghurt mixture and smooth it down. Chill for 1 hour. In the meantime soak the red gelatine. Roll the pomegranate back and forth on the work surface with light pressure until the pomegranate is completely soft (you can hear the seeds burst inside). Prick a hole in the pomegranate and collect the juice. Break open the pomegranate and remove the remaining seeds and put aside. Fill up juice and grenadine syrup with water to 1/2 litre and heat up.

3. 3

   Remove the sponge cake base from the edge of the springform pan, remove the baking paper. Cover the cake with a cake ring. Add yoghurt mixture and smooth it down. Chill for 1 hour. In the meantime soak the red gelatine. Roll the pomegranate back and forth on the work surface with light pressure until the pomegranate is completely soft (you can hear the seeds burst inside). Prick a hole in the pomegranate and collect the juice. Break open the pomegranate and remove the remaining seeds and put aside. Fill up juice and grenadine syrup with water to 1/2 litre and heat up. Squeeze gelatine and dissolve in it. Let the juice cool down and spread it on the yoghurt layer by the spoonful. Refrigerate for another 1 hour. Remove the ring from the cake. Sprinkle the edge of the cake with grated coconut. Peel mango and cut into slices from the stone. Cut out stars from the flesh. Wash the carambola, grate dry and cut into slices. Decorate the cake with mango stars, carambola and pomegranate seeds

4. 4

   Squeeze gelatine and dissolve in it. Let the juice cool down and spread it on the yoghurt layer by the spoonful. Refrigerate for another 1 hour. Remove the ring from the cake. Sprinkle the edge of the cake with grated coconut. Peel mango and cut into slices from the stone. Cut out stars from the flesh. Wash the carambola, grate dry and cut into slices. Decorate the cake with mango stars, carambola and pomegranate seeds

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal

CARBS
29 g

FATS
10 g

PROTEINS
6 g