Mango cake with chocolate biscuit and champagne cream

Name: Mango cake with chocolate biscuit and champagne cream
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 75 g Dark chocolate; 3 Eggs (size M); 150 g Sugar; 100 g Flour; 1 TEASPOON Baking Powder; 8 sheets white gelatine; 2 tin(s) (425 g each) Mango Fruit; 4 TABLESPOONS Lemon juice; 100 ml Sparkling wine; 500 g Whipped cream; 1 package Vanillin sugar; 100 g Dark chocolate coating; 1 Mango; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

75 g Dark chocolate
3 Eggs (size M)
150 g Sugar
100 g Flour
1 TEASPOON Baking Powder
8 sheets white gelatine
2 tin(s) (425 g each) Mango Fruit
4 TABLESPOONS Lemon juice
100 ml Sparkling wine
500 g Whipped cream
1 package Vanillin sugar
100 g Dark chocolate coating
1 Mango
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Chopping chocolate. Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, pour in 100 g of sugar. Stir in egg yolk. Sift flour and baking powder over it and fold in carefully. Fold in chopped chocolate as well. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Then let it cool down, remove from the mould and cut through 1 time. For the filling, soak gelatine in cold water. Drain the mango from the tin. Add the remaining sugar and lemon juice and puree. Stir in champagne. Squeeze the gelatine, dissolve lukewarm and stir into the fruit mass. Cool until it starts to gel. Whip 150 g cream and vanillin sugar until stiff and fold into the puree. Cover the bottom cake base with the edge of the springform pan. Spread the cream on top. Place the second cake base on top and chill for about 2 hours. In the meantime, chop the chocolate coating and melt in a hot water bath. Spread very thinly on foil. Place this on a wavy base (e.g.
3
Whip 150 g cream and vanillin sugar until stiff and fold into the puree. Cover the bottom cake base with the edge of the springform pan. Spread the cream on top. Place the second cake base on top and chill for about 2 hours. In the meantime, chop the chocolate coating and melt in a hot water bath. Spread very thinly on foil. Place this on a wavy base (e.g. crumpled aluminium foil) and leave to dry. Whip the rest of the cream until stiff. Loosen the cake crust. Spread the cream all around the cake. Cut the mango into slices as desired. Pull the chocolate coating off the foil and break it into small pieces. Serve the cake decorated with mango and pieces of couverture. Results in approx. 12 pieces
4
crumpled aluminium foil) and leave to dry. Whip the rest of the cream until stiff. Loosen the cake crust. Spread the cream all around the cake. Cut the mango into slices as desired. Pull the chocolate coating off the foil and break it into small pieces. Serve the cake decorated with mango and pieces of couverture. Results in approx. 12 pieces
5
waiting time approx. 2 hours