Mango Cake

Name: Mango Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Flour; 75 g Cornstarch; 2 heaped Tsp baking powder; 7-10 Tbsp Fat and flour; 6 sheets Gelatine; 2 can(s) (425 ml each; 225 g by weight) Mango in slices; 4 TABLESPOONS Lemon juice; 600 g Whipped cream; 2 packages Vanillin sugar; 4 TABLESPOONS Egg liqueur; 7-10 Tbsp Mango slices and lemon balm

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Flour
75 g Cornstarch
2 heaped Tsp baking powder
7-10 Tbsp Fat and flour
6 sheets Gelatine
2 can(s) (425 ml each; 225 g by weight) Mango in slices
4 TABLESPOONS Lemon juice
600 g Whipped cream
2 packages Vanillin sugar
4 TABLESPOONS Egg liqueur
7-10 Tbsp Mango slices and lemon balm

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Add sugar, vanillin sugar and salt to finish. Add the egg yolks one by one and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour.
2
Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let the sponge cake base cool down, cut through twice. Soak the gelatine. Drain mango, puree and add lemon. Dissolve the gelatine, add some puree. Stir the gelatine into the puree and chill. Whip 350 g cream until stiff, pour in 1 sachet of vanilla sugar. When the puree starts to gel, fold in the cream. Place a cake ring around the lower cake base and spread half of the cream on top. Place the second cake layer on top and pour in the rest of the cream. Cover with the third cake layer.
3
Stir the gelatine into the puree and chill. Whip 350 g cream until stiff, pour in 1 sachet of vanilla sugar. When the puree starts to gel, fold in the cream. Place a cake ring around the lower cake base and spread half of the cream on top. Place the second cake layer on top and pour in the rest of the cream. Cover with the third cake layer. Chill the cake for at least 2 hours. Whip the rest of the cream until stiff, pour in the remaining vanilla sugar. Remove the cake ring and spread the cake all around with cream. Decorate the surface of the cake with a cake comb and pour egg liqueur into the grooves. Decorate with mango slices and lemon balm as desired. Results in approx. 12 pieces
4
Chill the cake for at least 2 hours. Whip the rest of the cream until stiff, pour in the remaining vanilla sugar. Remove the cake ring and spread the cake all around with cream. Decorate the surface of the cake with a cake comb and pour egg liqueur into the grooves. Decorate with mango slices and lemon balm as desired. Results in approx. 12 pieces
5
waiting time approx. 4 hours