Mango tiramisu cake with hazelnut brittle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Remove from the heat and let it cool down a little. Put 18 lady fingers into a large freezer bag and crumble them finely with a rolling pin. Mix sponge crumbs and butter well. Coat the bottom of a springform pan (24 cm Ø) with oil, press the butter crumbs firmly onto it to form a smooth base. Put the base in a cool place for about 30 minutes.

2. 2

   Soak gelatine in cold water. Mix quark, mascarpone, 75 g sugar and vanillin sugar. Dissolve gelatine, mix with 3 tbsp. mascarpone mass, stir into the remaining mass. Whip the cream with the whisk of the hand mixer until stiff, fold in. Spread half of the cream evenly on the base, spread the remaining lady fingers on top and sprinkle with liqueur. Spread the rest of the cream on the lady fingers. Chill for at least 1 hour

3. 3

   Cut the mango off the stone. Peel the fruit flesh and cut lengthwise into thin slices. In a frying pan, bring 5 tablespoons of water with 50 g sugar to the boil, remove from the heat and toss the mango briefly. Remove the cake from the springform pan and place it on a cake plate. Arrange the mango slices on the cake and sprinkle with brittle

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
340 kcal

CARBS
27 g

FATS
21 g

PROTEINS
6 g