Light Christmassy Mango-Biscuit Cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 2 Eggs (size M)
  • 120 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 70 g Flour
  • 30 g Cornstarch
  • 12 sheets white gelatine
  • 2 can(s) (425 ml each) Mango
  • 1 kg Skimmed milk yoghurt
  • 1 TEASPOON Cappuccino powder (instant)
  • 200 g Whipped cream
  • 7-10 Tbsp Cappuccino powder and pistachios

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, add 70 g sugar, 1 packet of vanillin sugar and salt. Fold in the egg yolks one after the other. Sift the flour and starch over the egg yolks and fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Fill in sponge cake mixture.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let the sponge cake base rest in the mould for approx. 10 minutes, take it out and let it cool down on a cake rack. Soak gelatine in plenty of water. Drain the mangos. Puree half the mangos. Dice the rest, except for 2 slices for decoration. Mix the mango puree with yoghurt, 50 g sugar, 1 packet of vanillin sugar and cappuccino powder. Squeeze out the gelatine, dissolve at low heat and mix with 2-3 tablespoons of cream. Then stir into the remaining cream. Keep cold. Whip cream until stiff.

  3. 3

    Mix the mango puree with yoghurt, 50 g sugar, 1 packet of vanillin sugar and cappuccino powder. Squeeze out the gelatine, dissolve at low heat and mix with 2-3 tablespoons of cream. Then stir into the remaining cream. Keep cold. Whip cream until stiff. As soon as the cream begins to gel, fold in the cream. Close a mould edge around the sponge base. Spread the cream on top and refrigerate for 2-3 hours. Remove the cake from the edge of the mould. Cut out stars from the remaining mango slices and decorate the cake with them. Sprinkle with cappuccino powder and pistachios

  4. 4

    As soon as the cream begins to gel, fold in the cream. Close a mould edge around the sponge base. Spread the cream on top and refrigerate for 2-3 hours. Remove the cake from the edge of the mould. Cut out stars from the remaining mango slices and decorate the cake with them. Sprinkle with cappuccino powder and pistachios

Nutrition Facts

KCAL
220 kcal
CARBS
30 g
FATS
7 g
PROTEINS
8 g