Cream fat, sugar, vanilla sugar, salt, lemon peel and lemon juice with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir into the egg mixture briefly. Peel mango, cut into slices from the stone and dice. Carefully fold the mango cubes into the dough. Fill the dough into a greased, flour-sprayed ring mould (26 cm Ø) and smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven and let it rest for 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar before serving. Decorate with mint and mango wedges
waiting time approx. 2 hours