Mangomousse flake cake

Name: Mangomousse flake cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 60 g Butter; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 100 g sugar; 1 package Vanillin sugar; 75 g Flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 2 can(s) (425 ml each) Mango; 10 sheets white gelatine; 3 TABLESPOONS Lime juice; 150 g Whole milk yoghurt; 250 g Fresh cream; 250 g + 100 g whipped cream; 175 g Strawberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

60 g Butter
3 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 100 g sugar
1 package Vanillin sugar
75 g Flour
50 g Cornstarch
2 coated Tsp Baking Powder
2 can(s) (425 ml each) Mango
10 sheets white gelatine
3 TABLESPOONS Lime juice
150 g Whole milk yoghurt
250 g Fresh cream
250 g + 100 g whipped cream
175 g Strawberries
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Melt butter at low heat. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar and vanilla sugar.
2
Beat the egg yolks separately. Sift flour, starch and baking powder over the egg yolk and fold in the liquid butter. Spread into the form. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes.
3
Let it cool down.
4
Drain the mango. Soak gelatine in cold water. Puree the mango. Mix with 100 sugar, lime juice, yoghurt and crème fraîche. Squeeze the gelatine and dissolve at low heat.
5
Stir 6 tablespoons mango cream into the gelatine, then stir into the rest of the cream. Chill for about 10 minutes until it starts to gel.
6
Whip 250 g cream until stiff and fold into the cream. Chill for about 30 minutes, stirring gently every now and then until it is firm enough to be piled up in a dome-shaped pile.
7
Cut off a thin lid (approx. 1⁄3 of the cake base) from the cake base and crumble. Pile the cream on the cake base like a dome. Sprinkle the crumbs on top and press down a little. Chill for at least 4 hours.
8
Wash, clean and slice the strawberries. Whip 100 g cream until stiff. Spread the cake base rim with it. Press on the strawberry slices. Dust the flake cake with icing sugar and decorate with melissa.