Melon Mango Cake

Ingredients

Directions

1. 1

   For the shortcrust pastry base, finely grind the almonds in the universal chopper. Put flour, almonds, cold fat in flakes, vanillin sugar, salt, sugar, baking powder and egg into a mixing bowl. Work through well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Cover and put in a cool place for approx. 30 minutes. Then roll out the dough on a floured work surface until round (approx. 28 cm Ø). Line a well greased fruit base mould (28 cm Ø) with it.

2. 2

   Prick the pastry base several times with a fork. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 18 minutes. Remove from the oven, allow to cool slightly on a grid, turn out of the mould and allow to cool completely. For the cream, pour the mango slices from the tin with the juice into a tall mixing bowl and puree with a chopping stick. Soak the gelatine in cold water. Stir cream cheese, vanillin sugar and sugar until smooth. Add the mango puree. Melt the squeezed-out gelatine in a small pot and mix with 4 tablespoons of mango cream cheese. Stir the mixed gelatine into the rest of the cream and chill until the mixture begins to gel. In the meantime, whip the cream until stiff and fold into the gelling mango cream in portions. Spread on the cooled base and refrigerate for about 2 hours. Remove the melon seeds with a tablespoon. Cut the melon half in thirds, remove the flesh from the skin and cut into thin slices.

3. 3

   Add the mango puree. Melt the squeezed-out gelatine in a small pot and mix with 4 tablespoons of mango cream cheese. Stir the mixed gelatine into the rest of the cream and chill until the mixture begins to gel. In the meantime, whip the cream until stiff and fold into the gelling mango cream in portions. Spread on the cooled base and refrigerate for about 2 hours. Remove the melon seeds with a tablespoon. Cut the melon half in thirds, remove the flesh from the skin and cut into thin slices. Sort the raspberries. Peel half of the mango and cut from the core (use the remaining half of the fruit later). Cut the flesh into small cubes. Cover the cake generously with melon wedges and sprinkle with raspberries and mango cubes. Serve decorated with mint if desired. Makes about 12 pieces

4. 4

   Sort the raspberries. Peel half of the mango and cut from the core (use the remaining half of the fruit later). Cut the flesh into small cubes. Cover the cake generously with melon wedges and sprinkle with raspberries and mango cubes. Serve decorated with mint if desired. Makes about 12 pieces