Pistachio and almond cake with mango

Name: Pistachio and almond cake with mango
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 100 g crushed pistachio kernels; 350 g Butter; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 150 ml Milk; 25 g flaked almonds; 1 TABLESPOON Lemon juice; 5 Mangoes; 150 g Icing sugar; 500 g Double cream cream cheese; 25 g dark chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

100 g crushed pistachio kernels
350 g Butter
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
1 package Baking Powder
150 ml Milk
25 g flaked almonds
1 TABLESPOON Lemon juice
5 Mangoes
150 g Icing sugar
500 g Double cream cream cheese
25 g dark chocolate
7-10 Tbsp Fat and flour

Directions

1
Chop the pistachios. Cream 250 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
2
Stir in pistachios, almonds and lemon juice. Pour the mixture into a greased, flour-dusted grease pan of the oven (34 x 38 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 35 minutes. Remove and let cool on a cake rack.
4
Cut the mango off the stone. Peel and slice the flesh. Mix 100 g butter and icing sugar until creamy. Add cream cheese and whip mixture. Spread the cream on the cake, cover with mango slices and chill for about 30 minutes.
5
Chop the chocolate finely and melt it over a warm water bath. Spoon the chocolate into strips with a spoon and allow to set for about 10 minutes. Cut the cake into strips, place on plates and cut into pieces.