Mango yoghurt cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the fat, let it cool down a little. Finely grind the pastry with 60 g sunflower seeds in the universal chopper, mix with the butter. Cover the bottom of a springform pan (26 cm Ø) with baking parchment, add the crumb mixture and press to a smooth base. Leave to set in the refrigerator for at least 45 minutes. Peel the mangos and cut them from the stone. Cut one mango into cubes, the other into slices for decoration.

2. 2

   Cover mango slices and put aside. Soak gelatine in cold water. Whip the crème fraiche with the whisk of the hand mixer, adding 120 g sugar and vanillin sugar. Mix yoghurt with lime juice. Squeeze the gelatine well, dissolve and stir into the yoghurt. Stir in crème fraiche and mango cubes. Pour the cream into the mould and smooth it down. Leave to set in the refrigerator for at least 2 hours. Caramelise 80 g sugar in a coated pan until golden brown. Remove from heat. Add 60 g sunflower seeds and mix with the caramel. Pour onto an oiled piece of aluminium foil, spread and allow to cool.

3. 3

   Leave to set in the refrigerator for at least 2 hours. Caramelise 80 g sugar in a coated pan until golden brown. Remove from heat. Add 60 g sunflower seeds and mix with the caramel. Pour onto an oiled piece of aluminium foil, spread and allow to cool. Cut the cake from the tin. Break the caramel into pieces. Decorate with mango wedges, caramel pieces and mint

4. 4

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
410 kcal

CARBS
36 g

FATS
26 g

PROTEINS
7 g