Tiramisu cake with mango-orange compote

Name: Tiramisu cake with mango-orange compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 75 g ground hazelnuts; 5 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 250 g + 3 tablespoons sugar; 150 g Flour; 90 g Cornstarch; 3 TSP Baking Powder; 3 Oranges; 1 Mango (not too ripe); 200 ml + 5 tablespoons orange juice; 4 sheets Gelatine; 500 g Mascarpone; 250 g Whipped cream; 5 TABLESPOONS Almond liqueur; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

75 g ground hazelnuts
5 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
250 g + 3 tablespoons sugar
150 g Flour
90 g Cornstarch
3 TSP Baking Powder
3 Oranges
1 Mango (not too ripe)
200 ml + 5 tablespoons orange juice
4 sheets Gelatine
500 g Mascarpone
250 g Whipped cream
5 TABLESPOONS Almond liqueur
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Lightly roast the nuts in a pan without fat while turning, remove and allow to cool. Line the bottom of a springform pan (26 cm Ø) with baking paper
2
Separate eggs. Beat the egg whites in a large mixing bowl with the whisks of the hand mixer until stiff, adding salt, vanillin sugar and 150 g sugar. Beat until the mixture is shiny white and the sugar is completely dissolved. Add egg yolks and stir in
3
Mix flour, 50 g starch and baking powder, sieve in portions onto the egg mixture and fold in with the nuts. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes. Take out of the oven, place on a cake rack and let cool off
4
Peel oranges so that the white skin is completely removed. Cut oranges in half. Remove the fillets with a sharp knife between the parting skins. Cut the mango from the stone. Peel and chop the flesh. Mix mango and orange fillets, up to about 10 pieces. Boil 200 ml juice and 100 g sugar. Mix 5 tbsp. juice and 40 g starch, bind juice with it, bring to the boil again. Pour the thickened juice over the fruits and mix
5
Cut the cake base 2x horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Spread the compote on the lower cake layer, place the second layer on top and press it down. Mix mascarpone with 3 tbsp. sugar. Whip cream until stiff. Squeeze gelatine well, dissolve carefully, stir in liqueur. Stir approx. 2 tbsp. cream into the liqueur. Then stir everything into the remaining cream and fold in the cream. Pour approx. 2/3 of the cream on the second cake base, smooth it down, place the top sponge cake base on top and press it down
6
Pour the rest of the cream into a piping bag with a perforated spout, decorate the cake with 16 cream tuffs and the remaining orange fillets. Chill the cake for about 1 1/2 hours. Remove the cake from the tin and dust with icing sugar
7
waiting time approx. 3 1/2 hours