Mango butter cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, slowly add sugar and vanillin sugar. Add egg yolks bit by bit, stir in. Mix flour, cornstarch, cocoa and baking powder and sieve onto the egg foam mixture.

2. 2

   Carefully fold in with a whisk. Grease the bottom of a springform pan (26 cm Ø) and line it with parchment paper, fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes.

3. 3

   Let the sponge cool down. Remove 6-8 tablespoons of the milk and stir in the pudding powder and sugar. Boil up the rest of the milk and stir in the pudding powder. Bring to the boil briefly, pour into a bowl and allow to cool, stirring several times.

4. 4

   Drain the mango on a sieve. Cut 2-3 mango slices into thin slices and put aside for decoration. Beat butter until creamy and stir in the cooled pudding by the spoonful.

5. 5

   Cut the sponge in half horizontally. Spread 1/4 of the buttercream on the lower cake base, place the edge of the springform pan around the base. Spread mango slices evenly on the cream and spread another quarter of the buttercream on top.

6. 6

   Place the second sponge cake base on top and press down gently. Loosen the edge of the cake tin and spread half of the remaining buttercream all around the cake. Pour the rest into a piping bag with a small star-shaped spout and squirt 12 Easter eggs onto the cake rim.

7. 7

   Put the cake in a cool place for 1-2 hours. Warm the jelly, let it cool down a little and fill 1/2 teaspoonful of jelly into each of the sprinkled Easter eggs. Arrange the mango slices in the middle of the cake in the shape of flowers, decorate the cake with lemon balm before serving.

8. 8

   Results in about 12 pieces.