Cheese-Mango Cake Orynbor

Ingredients for 1 servings:

• 5 eggs, separate
• 2 pinches of salt
• 160 g cane sugar
• 4 tbsp water, hot
• 50 g brown rice, ground
• 50 g amaranth, ground
• 150 g ground corn kernels
• 1 tbsp ground coffee (not instant)
• 1 mango(s)
• 6 cl schnapps (fruit water)
• 8 sheets of gelatin
• 250 ml milk
• ¼ lemon(s), zest
• 1 pinch of salt
• 100 g cane sugar
• 3 egg yolks
• 500 g quark (low-fat quark)
• 200 g cream
• powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 50 minutes

gluten-free + own recipe

Sponge cake preparation: Beat egg whites with a pinch of salt until white, then add 80g of sugar and beat until stiff peaks form, then set aside. Beat the egg yolks with a pinch of salt, 4 tbsp of hot water and 80g of sugar until frothy and creamy. Pour the stiffly beaten egg whites onto the creamy egg yolk mixture. Mix the rice, amaranth, corn and coffee together, carefully pour over the mixture and mix everything together with a wooden spoon. Pour into a 26cm ring tin lined with baking paper, smooth out the mixture. Bake in a cold oven at 150°C (convection oven) for approx. 40 minutes. Leave to rest overnight and continue cooking the next day. Cake: Peel the mango, cut into small pieces and soak in 4cl of fruit brandy. Stir together 250ml of milk, lemon zest, 1 pinch of salt, 100g of raw cane sugar and 3 egg yolks and bring to a boil. Remove from the heat. Dissolve the gelatine according to the instructions and stir into the milk. Chill the milk. Whip the cream until stiff. When the milk starts to solidify, stir in the quark and the whipped cream. Turn the sponge cake over and cut it in half crosswise. Place the current base in a 26 cm ring tin lined with baking paper, cover the base with the soaked mango pieces. Pour the cheese cream over the mango pieces. Place the sponge cake lid on top and brush with the rest of the Obstler schnapps. Chill the cake. After removing the baking paper, you can decorate the edge with whipped cream. Depending on what the cake is intended for, I didn’t do that. Sprinkle the lid with powdered sugar. P.S. the heaped tablespoon of coffee in the sponge cake can be omitted, it was supposed to be a different cake, but the mango was already ripe and tastes good as it is.