Mango Charlotte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with salt and 4 tablespoons of cold water until stiff, adding 125 g sugar. Stir in egg yolks. Mix flour, Matcha and baking powder. Sieve onto the egg foam mixture and fold in carefully.

2. 2

   Pour the sponge mixture into a piping bag with a small perforated nozzle (approx. 6 mm Ø). Spray approx. 50 strips (each approx. 11 cm long) at a distance of approx. 2 cm onto a baking tray covered with baking paper.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes. Take out, lift onto a cake rack with the baking paper and let it cool down. Spread the rest of the sponge mixture in a spiral to form 2 circles (each approx. 18 cm Ø) at a distance of at least

4. 4

   Spray 2 cm onto a baking tray covered with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes. Remove from oven and let cool down as well.

5. 5

   In the meantime, soak gelatine in cold water. Cut 2 mangos from the stone. Peel the flesh, dice coarsely and puree finely. Remove 3 tablespoons of puree, cover and chill. Mix the remaining puree, 75 g sugar and crème fraiche.

6. 6

   Squeeze the gelatine well, place in a small pot with 2 tbsp. cream and dissolve over a low heat while stirring. Allow to cool slightly, then stir into the rest of the cream. When the cream begins to gel, whip the cream in 2 portions until stiff and fold in.

7. 7

   Place 1 sponge cake base on a cake plate and place a cake ring around it. Fill in half the cream, smooth it down. Chill for about 15 minutes. In the meantime, cut 1 mango from the stone. Peel the flesh.

8. 8

   Cut half into thin slices, cover and chill. Finely dice the rest. 2. place sponge cake base on the cream, spread mango cubes on top. Pour in the rest of the cream, smooth it down. Chill for about 3 hours.

9. 9

   Wash the tamarillo, grate dry and cut into slices. Coarsely chop the pistachios. Remove cake ring. Spread mango puree in a circle on the Charlotte, decorate with mango slices and tamarillo.

10. 10

    Sprinkle with pistachios. Place the lady fingers all around the edge of the cake. If necessary, use the remaining ladyfingers for other purposes.

Nutrition Facts

KCAL
450 kcal

CARBS
39 g

FATS
29 g

PROTEINS
7 g