Marzipan-Mango Torte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 75 g sugar and 1 packet of vanilla sugar. Add egg yolk and stir in. Mix flour, almonds and baking powder. Pour onto the egg sugar mixture and fold in carefully. Line the bottom of a springform pan (22 cm Ø) with baking paper. Fill in the dough and smooth it down.

2. 2

   Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Let the base cool down on a cake rack. Remove the cooled cake from the tin and cut it twice crosswise. Drain mangos on a sieve. Warm the jelly, except for something to decorate, in a pot while stirring. Let it cool down a little and spread it on the bottom base. Place the second base on top. Cut mango slices into pieces and put some aside for decoration. Whip 1 cup of cream and the remaining vanilla sugar until stiff. Fold in half the mango pieces. Spread the mango cream on the second base and place the last base on top. Puree the remaining mango pieces with a blender. Whip the rest of the cream, cream firmer and remaining sugar until stiff. Set aside about 1/4 of the cream for decoration. Fold the mango puree into the remaining cream. Spread the mango cream all around the cake.

3. 3

   Fold in half the mango pieces. Spread the mango cream on the second base and place the last base on top. Puree the remaining mango pieces with a blender. Whip the rest of the cream, cream firmer and remaining sugar until stiff. Set aside about 1/4 of the cream for decoration. Fold the mango puree into the remaining cream. Spread the mango cream all around the cake. Knead the marzipan and icing sugar and roll out between two layers of baking paper until round (approx. 30 cm Ø). Wrap the cake with it. Peel off the chocolate with a peeler. Heat up the jam in a pot while stirring and coat the edge of the cake with it. Press the chocolate slicer lightly against it. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with mango pieces, jelly and lemon balm. Serve dusted with cocoa. Makes 12 pieces

4. 4

   Wrap the cake with it. Peel off the chocolate with a peeler. Heat up the jam in a pot while stirring and coat the edge of the cake with it. Press the chocolate slicer lightly against it. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with mango pieces, jelly and lemon balm. Serve dusted with cocoa. Makes 12 pieces

Nutrition Facts

KCAL
400 kcal

CARBS
45 g

FATS
21 g

PROTEINS
6 g