Mango cake with yogurt and cream cheese

Ingredients for 1 servings:

• 6 eggs
• 380 g sugar, total approx.
• some vanilla paste or vanilla flavoring
• 50 g cornstarch
• 150 g flour
• 1 tsp baking powder
• 4 mangoes, ripe
• 12 sheets of gelatin, more if needed
• 500 g yogurt, 3.5% fat
• 300 g double cream cheese
• 1,000 g cream
• 6 packs of cream stiffener
• 60 g pistachios

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 55 minutes

For the sponge cake, crack the 6 eggs into a mixing bowl. Slowly add 200g of sugar and then the vanilla paste. I always let it beat for a long time, about 25 minutes. While the eggs are cracking, prepare the baking tin. Line the bottom of a 26cm springform pan with baking paper and also the sides. It’s not necessary, but this way you can get the cake out of the tin easily. Mix together 150g of flour, 50g of cornstarch, and 1 teaspoon of baking powder and sift this over the beaten egg mixture in 3 or 4 batches. Carefully mix in with a whisk or spatula. Bake at 170°C for about 25 minutes. Do the skewer test! For the mango filling, peel 4 very ripe mangoes and cut into pieces. Place them in a saucepan and simmer until everything is soft. Add sugar to taste (depending on how sweet the mangoes are). I use about 50g. Puree with a hand blender until smooth. Soak 6 gelatin leaves in water, dissolve over low heat, and then add to the mangoes. I always do a setting test. Put a little of the puree on a plate and put it in the freezer for a short time to see if it sets. If not, simply add a little more gelatin. For the yogurt and cream cheese mixture, whip 600g of cream with 3 packets of cream stiffener, vanilla paste, and 50g sugar until stiff peaks form, then refrigerate. Mix 500g yogurt, 300g cream cheese, 50g sugar, and vanilla paste in a bowl. Don’t overcook, just until everything is combined. Then carefully fold in the cream. Soak 6 gelatin leaves in water and warm them in a small saucepan with some of the cream (it only needs to be lukewarm for the gelatin to melt). Balance the two mixtures and do a setting test here as well. If it doesn’t set, simply add more gelatin using the same method. Assemble and finish: Cut the cooled sponge cake into 3 equal layers. Place a cake ring around the bottom layer. Pour in the yogurt cream cheese mixture (approx. 1/3). Add a layer of the mango mixture, about half (it shouldn’t be hot anymore). Then add the second layer. Then add the light cream again, then the mangos (a few tablespoons should remain), and then another layer. Place the rest of the yogurt cream cheese mixture on the last layer. Spread the rest of the mango mixture on top with a tablespoon. Use a fork, toothpick, or skewer to draw patterns in the mixture to create a twisted look. Place the filled cake in the refrigerator overnight to set. The next day, whip 400g of cream with 30g sugar and 3 packets of cream stiffener until stiff. Remove the cake ring from the cake with a knife. Spread the outside with cream and pipe a few dots on top of the cake. Place the pistachios on the edge, holding the cake at a slight angle. Return to the refrigerator and then eat.