Mango Blueberry Tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, gradually adding 50 g sugar and salt. Stir in the egg yolks one after the other. Mix flour, cocoa and baking powder. Sift over the egg cream. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

2. 2

   Let them cool down. Soak 6 sheets of gelatine in cold water. Peel 3 mangos, cut the flesh off the stone. Cut 1 mango into slices, put aside. Finely puree 2 mangos with orange liqueur. Squeeze the gelatine, dissolve carefully in a small pot. Gradually stir in the mango puree. Remove the sponge cake base from the mould, cut in half crosswise once. Place a cake ring around the lower cake base. Add the mango puree and smooth it down. Chill for about 1 hour. Soak 6 sheets of gelatine in cold water. Mix quark with 100 g sugar and lime juice. Dissolve the gelatine, stir in 2 tablespoons of cream, then stir everything into the remaining cream. Beat 250 g cream until stiff and fold in. Put about 1/3 of the cream on the mango jelly, smooth it down.

3. 3

   Add the mango puree and smooth it down. Chill for about 1 hour. Soak 6 sheets of gelatine in cold water. Mix quark with 100 g sugar and lime juice. Dissolve the gelatine, stir in 2 tablespoons of cream, then stir everything into the remaining cream. Beat 250 g cream until stiff and fold in. Put about 1/3 of the cream on the mango jelly, smooth it down. Spread the mango slices that have been set aside on top. Add the rest of the cream and smooth it down. Place the second base on top. Chill for about 2 hours. Peel 1 mango, cut the flesh into thin slices from the stone. Wash and sort blueberries. Whip 200 g cream until stiff, sprinkle with vanilla sugar. Remove the cake from the ring and spread with the cream. Decorate cake with mango slices and blueberries

4. 4

   Add the rest of the cream and smooth it down. Place the second base on top. Chill for about 2 hours. Peel 1 mango, cut the flesh into thin slices from the stone. Wash and sort blueberries. Whip 200 g cream until stiff, sprinkle with vanilla sugar. Remove the cake from the ring and spread with the cream. Decorate cake with mango slices and blueberries

5. 5

   waiting time approx. 3 hours