Kiwi-Mango Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, fat, sugar, vanilla sugar, grated lemon peel, egg and a pinch of salt with the dough hooks of the hand mixer to a smooth shortcrust pastry. Shape the dough into a ball and wrap in foil. Chill for 30 minutes.

2. 2

   Roll out the short pastry on a floured work surface approx. 3 mm thin and cut out 6 circles, slightly larger than the cake tins (approx. 12 cm). Press the dough into the greased and breadcrumbed tartlets.

3. 3

   Cut off any excess dough. Prick the dough base several times with a fork. Form thin rolls from the remaining shortcrust pastry and turn them into plaits. Separate the egg. Spread the edges of the tartlets with egg white and place the plait edge on top.

4. 4

   Brush with egg yolk. Line the tartlet bases with a round piece of parchment paper and spread the peas on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.

5. 5

   Remove peas and paper from the tartlet, take the tartlet out of the mould and let it cool down. Melt the chocolate coating and spread it on the bottom of the tartlets. Leave to dry. In the meantime, peel the mango, cut it free from the core and cut the flesh into thin slices.

6. 6

   Peel and slice the kiwis. Arrange the fruits in the tartlets as desired. Put the cake glaze in a pot and gradually stir in 1/4 litre of cold water. Bring to the boil while stirring, remove from the heat and allow to cool for 1 minute.

7. 7

   Spread the glaze over the tartlets from the middle. Whip the cream until stiff. Sprinkle vanillin sugar. Serve the tartlets decorated with cream tuffs.