Mango panacotta cake

Name: Mango panacotta cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Flour; 100 g cold butter; 140 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 Vanilla pod; 1 kg Whipped cream; 9 sheets Gelatine; 1 can(s) (425 ml) Mango; 1 TABLESPOON Sugar syrup; 2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Flour and fat; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Pulses

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Flour
100 g cold butter
140 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 Vanilla pod
1 kg Whipped cream
9 sheets Gelatine
1 can(s) (425 ml) Mango
1 TABLESPOON Sugar syrup
2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Flour and fat
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Pulses

Directions

1
Quickly mix flour, butter in flakes, 60 g sugar, vanillin sugar and egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough on a well floured work surface until round (32 cm Ø). Line a greased and floured tart tin (26 cm Ø) with the dough. Line the short pastry with baking paper and fill with pulses. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
2
Remove the base from the oven and let it cool down on a cake rack. In the meantime, cut the vanilla pod open lengthwise and scrape out the pulp. Bring 800 g cream, 80 g sugar, vanilla pulp and pod to the boil. Simmer for 10 minutes. In the meantime soak 8 sheets of gelatine. Beat 200 g cream until stiff. Squeeze out the gelatine and put it into the hot, but no longer boiling cream and dissolve. Chill for 15 minutes and stir in between. In the meantime soak 1 sheet of gelatine. Mango, except for a few slices for decoration, drain and puree. Squeeze the gelatine, dissolve and stir into the mango puree drop by drop. As soon as the cream begins to gel, carefully fold in the whipped cream.
3
Squeeze out the gelatine and put it into the hot, but no longer boiling cream and dissolve. Chill for 15 minutes and stir in between. In the meantime soak 1 sheet of gelatine. Mango, except for a few slices for decoration, drain and puree. Squeeze the gelatine, dissolve and stir into the mango puree drop by drop. As soon as the cream begins to gel, carefully fold in the whipped cream. Pour into the tart mould, smooth it down. Add the mango puree in blobs. Draw streaks with a fork. Chill the tart dish for 2 hours. Spread the tart rim with sugar syrup and sprinkle with half the pistachios. Decorate with remaining mango slices and sprinkle with pistachios
4
Pour into the tart mould, smooth it down. Add the mango puree in blobs. Draw streaks with a fork. Chill the tart dish for 2 hours. Spread the tart rim with sugar syrup and sprinkle with half the pistachios. Decorate with remaining mango slices and sprinkle with pistachios