Vanilla bee sting

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 3 tablespoons of water until stiff, add 100 g sugar and vanillin sugar. Fold in the egg yolks bit by bit. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down.

2. 2

   For the chocolate pudding, stir the pudding powder and 4 tablespoons of sugar into 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, add the pudding powder while stirring, bring to the boil and boil for at least 1 minute. Remove from heat, pour into a bowl, cover with foil and allow to cool. Peel the mangos, cut the flesh from the stone and, except for something for decoration, cut into cubes. Cut the sponge cake in half horizontally and place a springform pan rim or cake ring around the bottom. Soak the gelatine in cold water. Mix quark, mascarpone, chocolate pudding and 100 g sugar until smooth. Whip the cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark mixture. Stir into the remaining quark, fold in cream. Spread half of the cream on the lower cake base until smooth. Spread mango cubes on top. Add the rest of the cream, except 5 tablespoons, and smooth it down.

3. 3

   Mix quark, mascarpone, chocolate pudding and 100 g sugar until smooth. Whip the cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark mixture. Stir into the remaining quark, fold in cream. Spread half of the cream on the lower cake base until smooth. Spread mango cubes on top. Add the rest of the cream, except 5 tablespoons, and smooth it down. Place the 2nd cake layer on top and spread with the rest of the cream. Chill for at least 6 hours, preferably overnight. Chop dark and white couverture, melt separately on a warm water bath. Spill the chocolate coating alternately on a marble board and allow to set. Use a spatula to remove rolls. Remove the cake from the edge of the mould with a knife, decorate with mango and chocolate rolls

4. 4

   Place the 2nd cake layer on top and spread with the rest of the cream. Chill for at least 6 hours, preferably overnight. Chop dark and white couverture, melt separately on a warm water bath. Spill the chocolate coating alternately on a marble board and allow to set. Use a spatula to remove rolls. Remove the cake from the edge of the mould with a knife, decorate with mango and chocolate rolls

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
37 g

FATS
16 g

PROTEINS
5 g