Naked Cake with Mango and Mascarpone Cream

Dough:

1. Mix the egg and cold water. Add lemon juice. Keep ready. Have a form (cake tin, plate, bowl, etc.) with a diameter of 22 cm ready. If you like the cake larger, you can also use one of 24 cm. But then later only 8 instead of 9 bases are baked.
2. Put the butter in small cubes in a bowl. Sift the flour over it and mix with the butter cubes. Use a knife to cut the butter into small pieces and work in the flour at the same time until a crumbly mixture is formed.
3. Gradually add the egg mixture in smaller portions and work everything into a smooth dough with the dough hook of the hand mixer. But be careful (!), It may not be necessary to stir in the entire egg mixture. So always knead well after each addition and check the consistency of the dough. The dough should be malleable, elastic, but not sticky.
4. Now shape them into 9 (or 8 – see above) balls of the same size, place them on a board and place in the refrigerator for at least 1 hour.
5. Preheat the oven to 180 °. Prepare 9 (8) baking papers and roll out 1 ball on each. The resulting sheet of dough must be around 1 cm larger than the respective shape. Now press the mold into the dough sheet so firmly that it leaves a visible trace. Now pierce the sheet of dough several times and place it, including the baking paper, on the tray. Bake on the middle rack for 10-15 minutes until golden brown. Meanwhile, gradually roll out the other balls and bake them. Let them all cool on the baking paper and then carefully break off the excess edge. Put the leftovers in a bowl, crumble them and keep them ready.

Filling:

1. Remove 600 g from Mango Curd and mix with mascarpone and instant gelatine. Have the remaining 500 g ready.
2. Now assemble the cake layer by layer on a cake plate. There are always about 3 teaspoons of the mango-mascarpone cream or the pure lemon curd on a sheet of dough. The surface should only be painted very lightly. Spread the breadcrumbs and possibly a few chocolate chips on the edge.
3. The cake must be steeped in the refrigerator for at least 4 – 6 hours. Overnight is ideal.

Annotation:

1. Naked cakes can also be made from biscuit dough. Also multi-story. The only important thing is that these cakes are completely uncovered and therefore actually look like they were in the “raw state”. I deliberately chose the above dough because it comes very close to a tart dough and the individual layers can be baked quickly and easily one after the other. It is also useful for layering because it retains its shape well and thus also the cake.