Mango Blood Orange Slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Grease the mould for the bottom. Put flour, 75 g sugar, 1 pinch of salt, butter in flakes, egg and 1 tablespoon cold water in a mixing bowl. First knead with the dough hooks of the mixer, then knead quickly with your hands to a smooth dough.

2. 2

   Press the dough in the form to a flat bottom. Place the mould in a cool place for about 30 minutes. Short break!.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Take the baking tin out of the refrigerator. Prick the pastry base several times with a fork and bake in the hot oven for about 12 minutes.

4. 4

   Remove from the oven and let it cool down.

5. 5

   For the cream, mix mascarpone, sour cream and 50 g sugar with a whisk until creamy. Spread the cream on the cooled down base and smooth it down with a dough scraper. Chill for about 15 minutes.

6. 6

   In the meantime, cover the gelatine completely in a bowl of cold water and soak for 5-10 minutes. Cut the mango into slices from the stone. Peel and dice the flesh. Puree the mango, 50 g sugar and blood orange juice in a tall beaker with a hand blender.

7. 7

   Squeeze out the gelatine well, place in a small pot, dissolve at low heat while stirring (do not boil!). Remove from the stove. Stir 2 tbsp. puree into the liquid gelatine, then quickly stir the gelatine mix into the remaining puree.

8. 8

   Spread the fruit puree evenly over the cream and smooth it down with a dough scraper. Chill the cake for at least 4 hours. To serve, remove the cake from the edge of the mould and cut into approx. 24 pieces.