Prosecco fruit cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 230 g sugar
• 1 pinch of salt
• 40 g flour
• 10 g cornstarch
• 1 tsp, leveled baking powder
• 2 tbsp jelly (blackcurrant)
• 9 sheets of gelatin
• 1 small can of mango(s) (425 ml)
• 3 tbsp lemon juice
• 250 g mascarpone
• 200 ml Prosecco
• 250 g whipped cream
• 1 jar sour cherries (680 ml)
• 1 pack of red currant jelly
• 80 g almond flakes, roasted
• 1 mango(s)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 15 minutes

Separate the eggs. Beat the egg whites until stiff, then add 50g of the sugar and salt. Carefully stir in the egg yolks. Mix the flour with the cornstarch and baking powder and fold in. Spread the batter evenly in a springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for approx. 20 minutes (fan oven not suitable), then let cool. Place a cake ring around the sponge base. Spread the base with blackcurrant jelly. Soak the gelatine according to the instructions. Drain and puree the can of mango, mix with 100g of the sugar, lemon juice and mascarpone. Stir in the Prosecco. Squeeze out the gelatine and dissolve it according to the package instructions. Mix with 3 tablespoons of the mascarpone cream, then stir into the rest of the cream. As soon as the cream starts to set, whip 125g of the cream until stiff and stir into the cream. Then pour 1/3 of the cream onto the base and chill. Drain the sour cherries, reserving the juice. Mix the red fruit compote powder with the remaining 80g of sugar and 6 tbsp of the reserved cherry juice. Bring the remaining cherry juice to a boil, remove from the heat, and stir in the powder mixture. Bring to a boil briefly, then fold in the cherries. Spread the compote over the chilled cream. Then spread the rest of the mascarpone cream on top and smooth it down. Chill for approx. 2 hours. Sprinkle the edge of the cake with 70g of flaked almonds. Whip 125g of cream until stiff and pipe it onto the cake in tufts. Peel the mango and cut it into wedges, removing the stone and finely dice half of it. Decorate the cake with mango wedges and diced mango, and sprinkle the remaining flaked almonds on top. Chill until ready to serve.