Mango-strawberry cake with butter crumbles

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt 125 g butter in a saucepan. Mix 200 g flour, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt in a bowl. Add hot butter and knead into crumbles, first with the dough hooks of the hand mixer, then with your hands. Let it cool down

2. 2

   Cream 125 g butter, 100 g sugar, 1 packet vanillin sugar and salt. Stir in eggs one after the other, alternating with 1 tbsp. flour (approx. 30 g). Mix 120 g flour and baking powder and stir in together with 2 tablespoons of cream. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread crumbles on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Let cool in the tin on a cake rack

3. 3

   Soak gelatine in cold water. Remove the cake from the mould and cut through horizontally once. Cut the top layer into 12-16 cake pieces. Place the lower cake layer on a cake plate and enclose it with a cake ring. Carefully wash, drain and clean the strawberries. Dice the strawberries. Cut the mango from the stone, peel and dice the flesh

4. 4

   Squeeze out the gelatine, dissolve and mix with 1-2 tbsp. yoghurt. Then stir into the remaining yoghurt and refrigerate for approx. 10 minutes. Whip approx. 280 g cream until stiff. When the yoghurt starts to gel, fold in first the cream and then the fruit. Spread the cream on the cake base and smooth it down. Then place the pre-cut cake pieces one by one on the cream and chill the cake for about 3 hours

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal

CARBS
40 g

FATS
22 g

PROTEINS
6 g