Mango cream-fraîche cake

Name: Mango cream-fraîche cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Amarettini; 3 Eggs (size M); 160 g Sugar; 1 pinch Salt; 300 g Whipped cream; 90 g Flour; 1 coated Tsp Baking Powder; 6 sheets Gelatine; 100 g Dark chocolate; 1 (approx. 450 g) ripe mango; 300 g Whole milk yoghurt; 400 g Fresh cream; 1 package Vanillin sugar; 50 g Meringue shells; 7-10 Tbsp Chocolate flakes, mango wedges, mango cubes and mint; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Amarettini
3 Eggs (size M)
160 g Sugar
1 pinch Salt
300 g Whipped cream
90 g Flour
1 coated Tsp Baking Powder
6 sheets Gelatine
100 g Dark chocolate
1 (approx. 450 g) ripe mango
300 g Whole milk yoghurt
400 g Fresh cream
1 package Vanillin sugar
50 g Meringue shells
7-10 Tbsp Chocolate flakes, mango wedges, mango cubes and mint
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread 150 g Amarettini on top. Separate the eggs. Beat the egg white until stiff, add 40 g sugar and salt. Mix egg yolk and 40 g sugar until creamy, stir in 50 g cream. Mix flour and baking powder, stir into the egg yolk cream. Fold in the egg white.
2
Pour the dough evenly over the Amarettini and carefully smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let cool on a cake rack. Remove the base from the tin and remove the baking paper. Place a springform pan rim or cake ring around the base. Soak gelatine in cold water. Finely chop the chocolate. Peel the mango, cut the flesh off the stone and dice. Mix yoghurt, 300 g crème fraîche, 80 g sugar and vanillin sugar. Squeeze gelatine well, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the cream. Whip 250 g cream until stiff, fold into the cream with mango and chocolate. Pour onto the base and spread in a dome shape. Chill for at least 4 hours.
3
Peel the mango, cut the flesh off the stone and dice. Mix yoghurt, 300 g crème fraîche, 80 g sugar and vanillin sugar. Squeeze gelatine well, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the cream. Whip 250 g cream until stiff, fold into the cream with mango and chocolate. Pour onto the base and spread in a dome shape. Chill for at least 4 hours. Crumble the meringue. Stir 100 g crème fraîche until smooth. Remove the cake from the edge of the springform pan. Spread the cake rim with crème fraiche. Place 50 g Amarettini on the bottom edge. Sprinkle the cake with meringue crumbs and chocolate shavings. Decorate with mango wedges, cubes and mint
4
Crumble the meringue. Stir 100 g crème fraîche until smooth. Remove the cake from the edge of the springform pan. Spread the cake rim with crème fraiche. Place 50 g Amarettini on the bottom edge. Sprinkle the cake with meringue crumbs and chocolate shavings. Decorate with mango wedges, cubes and mint
5
Waiting time approx. 5 hours