Mango cake with Amarettini

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the butter in a pot and let it cool down. Finely crumble the lady fingers and 75 g Amarettini. Mix with the butter. Lightly grease a springform pan (26 cm Ø) with oil. Add the crumbly mixture. Press to a flat bottom with your hands, forming a rim about 2 cm high. Chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Drain the mango and mash it finely. Squeeze 4 sheets of gelatine, dissolve and stir into the puree, chill. Mix sour cream, 1 packet of vanillin sugar and sugar. Squeeze 6 sheets of gelatine, dissolve. Stir 2 tablespoons of cream into the gelatine. Then stir everything into the rest of the cream. Whip 250 g cream until stiff, fold in. Pour about half of the cream onto the base. Put half of the mango puree in blobs on top. Pull through with a fork. Spread the rest of the cream and puree over it in the same way. Chill for about 3 hours.

3. 3

   Whip 250 g cream until stiff, fold in. Pour about half of the cream onto the base. Put half of the mango puree in blobs on top. Pull through with a fork. Spread the rest of the cream and puree over it in the same way. Chill for about 3 hours. Mix the cream firmer and 1 packet of vanilla sugar. Whip 200 g cream until stiff, allowing the cream firmer to trickle in. Pour the cream into a piping bag with a large star-shaped spout. Remove the cake from the mould. Spray tuffs onto the cake. Sprinkle with 25 g Amarettini. Decorate with mango wedges and mint

4. 4

   Mix the cream firmer and 1 packet of vanilla sugar. Whip 200 g cream until stiff, allowing the cream firmer to trickle in. Pour the cream into a piping bag with a large star-shaped spout. Remove the cake from the mould. Spray tuffs onto the cake. Sprinkle with 25 g Amarettini. Decorate with mango wedges and mint

5. 5

   3 1/2 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
20 g

FATS
25 g

PROTEINS
4 g