Mango biscuit cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and gradually add sugar, vanillin sugar and salt. Add the egg yolks little by little and fold in. Sift flour and starch over the egg yolks and carefully fold in the ground almonds. Grease a springform pan (26 cm Ø) at the bottom. Pour in the sponge mixture and sprinkle with almond flakes.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let the sponge cake base rest in the pan for approx. 10 minutes, take it out and let it cool down on a cake rack. Soak gelatine in plenty of cold water. Peel the mangos. Remove the flesh from the core and puree, except for 1/2 mango, with the cutting stick of the hand mixer. Mix with sugar and lime juice. Dissolve gelatine at low heat and stir into the puree. Place the mixture in a cool place until it begins to gel. Whip cream until stiff and fold in. Spread the fruit cream on the cake base. Cut the remaining mango half into slices.

3. 3

   Mix with sugar and lime juice. Dissolve gelatine at low heat and stir into the puree. Place the mixture in a cool place until it begins to gel. Whip cream until stiff and fold in. Spread the fruit cream on the cake base. Cut the remaining mango half into slices. Wash lime hot, dab dry and cut into thin slices. Spread both on the fruit cream. Decorate with lemon balm. Roast the almonds in a pan until golden brown, allow to cool and sprinkle around the edges. Results in about 16 pieces

4. 4

   Wash lime hot, dab dry and cut into thin slices. Spread both on the fruit cream. Decorate with lemon balm. Roast the almonds in a pan until golden brown, allow to cool and sprinkle around the edges. Results in about 16 pieces