Tipsy mango cakes

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 75 g Dark chocolate
  • 3 Eggs (size M)
  • 150 g Sugar
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 8 sheets white gelatine
  • 2 tin(s) (425 g each) Mango Fruit
  • 4 TABLESPOONS Lemon juice
  • 100 ml Sparkling wine
  • 500 g Whipped cream
  • 1 package Vanillin sugar
  • 1 (approx. 350 g) small mango
  • 7-10 Tbsp Bark chocolate
  • baking paper

Directions

  1. 1

    Chopping chocolate. Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in the egg yolks one after the other. Sift flour and baking powder over it and fold in carefully. Fold in chopped chocolate as well. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Take out, remove the cake edge from the edge of the mould with a knife, let it cool down. Remove the edge of the springform pan and cut through the base 1 x. For the filling soak gelatine in cold water. Drain the mango from the tin. Add the rest of the sugar and lemon juice to the fruit and puree. Stir in the champagne. Squeeze out the gelatine, dissolve lukewarm and stir into the fruit mass. Chill until it begins to gel. Whip 150 g cream and vanillin sugar until stiff and fold into the puree. Cover the bottom cake base with the edge of the springform pan. Spread the cream on top.

  3. 3

    Add the rest of the sugar and lemon juice to the fruit and puree. Stir in the champagne. Squeeze out the gelatine, dissolve lukewarm and stir into the fruit mass. Chill until it begins to gel. Whip 150 g cream and vanillin sugar until stiff and fold into the puree. Cover the bottom cake base with the edge of the springform pan. Spread the cream on top. Place the second cake base on top and chill for about 2 hours. Whip the rest of the cream until stiff. Loosen the cake crust. Spread the cream all around the cake. Peel the mango and cut the flesh into slices from the stone. Decorate the cake with slices of mango and bark chocolate as desired

  4. 4

    Place the second cake base on top and chill for about 2 hours. Whip the rest of the cream until stiff. Loosen the cake crust. Spread the cream all around the cake. Peel the mango and cut the flesh into slices from the stone. Decorate the cake with slices of mango and bark chocolate as desired

Nutrition Facts

KCAL
240 kcal
CARBS
27 g
FATS
13 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesexoticCakeCake