Gingerbread mango cakes

Name: Gingerbread mango cakes
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 250 g soft butter; 100 g + 6 tablespoons sugar; 2 TEASPOONS Gingerbread spice; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 300 g Flour; 2 slightly heaped Tsp baking powder; 3-5 Tbsp + 100 ml + 400 ml milk; 75 g crushed hazelnuts; 5 sheets white gelatine; 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk); 1 can(s) (425 ml) Mango; 100 g + 100 g whipped cream; 100 g Dark chocolate; 1 cube (25 g) white plate fat (e.g. palmine)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
250 g soft butter
100 g + 6 tablespoons sugar
2 TEASPOONS Gingerbread spice
7-10 Tbsp Salt
4 Eggs (Gr. M)
300 g Flour
2 slightly heaped Tsp baking powder
3-5 Tbsp + 100 ml + 400 ml milk
75 g crushed hazelnuts
5 sheets white gelatine
7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk)
1 can(s) (425 ml) Mango
100 g + 100 g whipped cream
100 g Dark chocolate
1 cube (25 g) white plate fat (e.g. palmine)

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Cream butter, 100 g sugar, spice and 1 pinch of salt for about 5 minutes. Stir in eggs one after the other. Mix flour and baking powder and stir in 3-5 tablespoons of milk alternately.
2
Fold in the hazelnuts. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let cool down for about 2 hours.
3
Soak gelatine in cold water. Mix 100 ml milk, 6 tablespoons sugar and pudding powder. Boil 400 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove from heat and let cool down for about 10 minutes.
4
Squeeze the gelatine and dissolve in the hot pudding while stirring. Let it cool down for about 45 minutes, stirring frequently.
5
Drain mango well and dice. Cut the cake base in half horizontally. Close a cake ring around the lower cake base. Whip 100 g cream in a high mixing bowl until stiff. Fold cream first, then mango cubes into the pudding.
6
Spread on the lower floor. Place the second cake layer on top of the cake. Chill for about 2 hours.
7
Break the chocolate into pieces, melt in a small pot with 100 g cream and white fat over low heat while stirring. Let it cool down for about 5 minutes and possibly put it in a cool place for a few minutes until the mixture thickens a little, stirring more often.
8
Spread over the cake and then chill for about 2 hours.