Mango-Mascarpone Cake

Ingredients

Directions

1. 1

   Cream fat, 150 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix almonds, cocoa and baking powder well and stir into the dough briefly. Grease a springform pan (26 cm Ø) and dust with flour. Fill the dough into the tin and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. In the meantime, roast the flaked almonds in a pan without fat until golden yellow, take them out. Take the cake out of the oven, remove from the edge of the springform pan and let it cool down in the pan on a cake rack. Remove the cake base from the tin and place it on a cake plate. Mix mascarpone, quark, vanilla sugar and 75 g sugar briefly with the whisks of the hand mixer. Spread loosely on the cake base. Chill for about 1 hour. In the meantime, pour the mango into a sieve, drain well, collect the juice and use it for other purposes. Put a piece of mango aside for decoration, puree the rest of the mango with a blender. Spread the mango puree in blobs on the mascarpone cream.

3. 3

   Chill for about 1 hour. In the meantime, pour the mango into a sieve, drain well, collect the juice and use it for other purposes. Put a piece of mango aside for decoration, puree the rest of the mango with a blender. Spread the mango puree in blobs on the mascarpone cream. Cut the rest of the mango into thin slices and spread on the cake. Sprinkle almond flakes over it and dust with icing sugar. Decorate with lemon balm

4. 4

   3 hours waiting time