Mango cake

Ingredients for 1 servings:

• 140 g wheat flour type 405
• 15 g cocoa powder
• 1 packet of baking powder
• 160 g sugar
• 2 packets of vanilla sugar
• 80 g butter or margarine
• 2 eggs
• 1 tbsp water, hot
• 15 g potato flour
• 4 tbsp apricot jam
• 8 sheets of white gelatin
• 500 ml whipped cream
• 300 g crème fraîche
• 125 ml white wine
• 300 g mango(s)
• 3 tbsp almond flakes
• 1 lime(s), organic

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 8 hours 5 minutes

sophisticated, delicious

For the base, sift 100g flour, 10g cocoa powder, 1 pinch of baking powder into a bowl. Add 40g sugar, 1 sachet of vanilla sugar, and 80g butter or margarine. Mix everything together and knead on a floured surface until you have a smooth dough. Roll out the dough onto the bottom of a 26cm springform pan and prick it several times with a fork. Preheat oven to 200°C (top/bottom heat) and bake for about 15 minutes. Remove the base from the springform pan immediately after baking, but let it cool completely. For the sponge cake mixture, beat eggs and hot water until frothy. Add 50g sugar and 1 sachet of vanilla sugar and beat for about 2 minutes more. Mix 40g plain flour, 15g potato flour, 1 level teaspoon of baking powder, and 5g cocoa powder and stir into the mixture. Pour the batter into another 26 cm springform pan lined with baking paper and bake at 200°C (preheated) for about 20 minutes using top/bottom heat. After baking, let the sponge cake cool, turn it out onto a plate, and remove the baking paper. Spread 2 tablespoons of apricot jam over the shortcrust pastry base, place the sponge cake on top, and surround everything with a cake ring. For the filling, soak 6 gelatin leaves in cold water and let it soften. Whip the cream until stiff peaks form, then return a small portion to the refrigerator. Add the crème fraîche, 2 tablespoons of sugar, and the wine to the remaining cream, and mix everything together. Squeeze out the soaked gelatin, melt it in the microwave for 30 seconds at 320 watts, and then slowly add the cold cream mixture to the melted gelatin while stirring. Pour the mixture into the cake ring and refrigerate for 2 hours. Meanwhile, peel the mango and rub it through a fine sieve to remove any fibers from the puree. Soak two more gelatin leaves; squeeze them out and melt them again in the microwave at 320 watts for 30 seconds. Stir the mango puree into the melted gelatin. Remove the cake from the refrigerator and pour the mango mixture on top. Sprinkle with lime zest and return to the refrigerator for 30 minutes. Then remove the cake, carefully cut off the cake ring with a knife and remove it. Spread the remaining cream around the cake and decorate the edge with the sliced ​​almonds. Refrigerate for another 4 hours.