Mango papaya cake

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites with 3 tablespoons of water until stiff, pour in 100 g sugar and vanillin sugar. Fold in the egg yolks bit by bit. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Peel off baking paper

2. 2

   Soak gelatine in cold water. Halve 1 mango and 1 papaya each. Wrap 1 half each in foil and place in the refrigerator. Peel the rest of the mango and papaya, cut the mango off the stone and slice. Halve papaya, remove seeds and cut flesh into thin slices. Stir mascarpone, quark, lemon juice and 125 g sugar until smooth. Whip cream until stiff. Squeeze gelatine, dissolve and mix with 2 tbsp. quark mixture. Stir into the remaining quark, fold in cream

3. 3

   Cut the sponge cake in half horizontally and place a springform pan rim or cake ring around the bottom. Spread 1/3 of the cream on the lower cake base and smooth it down. Spread fruits on top. Spread with 1/3 of the cream. Pour the upper cake base on top. Spread the rest of the cream on top and smooth it down. Chill for at least 6 hours, preferably overnight

4. 4

   Coarsely chop the pistachios. Peel the remaining papaya and mango halves. Dice the papaya, cut the mango into slices. Remove the cake from the edge of the mould with a knife. Spread the mango, papaya and pistachios over the cake

5. 5

   waiting time approx. 7 hours