Papaya Mango Cake

Ingredients

Directions

1. 1

   Put flour, 75 g sugar, vanillin sugar, salt and fat in flakes into a mixing bowl and mix with the kneading chopper of the hand mixer. Then work into crumbles with floured hands. Put the dough into a well greased springform pan (26 cm Ø) and press it down with your hands to a smooth base. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 20 minutes, let cool off. Melt the cake glaze. Remove the base from the mould.

2. 2

   Place the rim of the springform pan around the base. Spread the icing on the cake base and let it set. In the meantime, soak gelatine in cold water for the cream. Peel 2 mangos, cut them into slices from the stone and puree with the remaining sugar and lime juice. Mix the puree with yoghurt and rum. Dissolve the gelatine and stir into the cream. Whip cream until stiff, fold into the yoghurt cream. Pour the cream on the base, smooth it down and let it set in the fridge for at least 4 hours. Peel the papaya and the rest of the mango. Halve the papaya and scrape out the seeds. Cut the flesh into slices, dice 1/3 finely. Cut the mango into slices from the stone, also cut 1/3 into small cubes.

3. 3

   Whip cream until stiff, fold into the yoghurt cream. Pour the cream on the base, smooth it down and let it set in the fridge for at least 4 hours. Peel the papaya and the rest of the mango. Halve the papaya and scrape out the seeds. Cut the flesh into slices, dice 1/3 finely. Cut the mango into slices from the stone, also cut 1/3 into small cubes. Remove from the physalis shell. Remove the cake from the mould, decorate with physalis, mint, mango wedges, papaya wedges and fruit cubes