John Myers
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Baking: Mango and Kiwi Slices
The perfect baking: mango and kiwi slices recipe with a picture and simple step-by-step instructions.
the biscuit
- 4 piece Eggs
- 100 g Sugar
- 3 tablespoon Lukewarm water
- 75 g Flour type 550
- 25 g Food starch
- 1 pinch Salt
- 0,5 packet Baking powder
1st layer
- 4 tablespoon Kiwi jam
2 layer
- 5 piece Kiwi fresh
- 6 sheet Gelatin
- 2 tablespoon Sugar
3 layer
- 1 piece Fresh mango
- 750 g Lowfat quark
- 1 a cup Sour cream
- 3 tablespoon Sugar
- 2 tablespoon Lemon juice
- 8 sheet Gelatin
Decoration
- 12 piece Mango pulp stars
- 6 piece Kiwi slices, very thin
- 12 piece Chocolate ornaments
- 0,5 teaspoon Chocolate sprinkles
- 100 ml Cream
the biscuit
- Separate the eggs and beat the egg whites with a pinch of salt until very stiff.
- Mix the egg yolks with water and sugar for a long time until a light cream has formed and the sugar has completely dissolved.
- Using a whisk – NOT a mixer – carefully fold the flour, cornstarch, baking powder and egg whites into the cream.
- Line a baking sheet with foil or paper and distribute the dough evenly on it.
- Bake in the oven at approx. 175 degrees – DO NOT PREHEAT – until the sponge cake plate begins to take on color. (approx. 15 minutes)
- Sprinkle a kitchen towel with sugar and turn the sheet of pastry out onto it. Now carefully peel off the foil. In the case of paper, rub it off with a wet cloth and then peel off the paper.
1. Schicht
- Divide the sheet of dough and spread the kiwi jam over half of it. Place a cake frame around the first base.
2. Schicht
- Peel the kiwi and set aside six thin slices. Heat the rest together with the sugar and bring to the boil for about three minutes, then puree.
- Soak six sheets of gelatine in a little cold water and allow to swell, squeeze out and dissolve in the hot kiwi puree. Let cool a little and then spread on the first floor.
- Lay the second base on top of the kiwi mixture.
3. Schicht
- Peel the mango and cut thin slices first. Cut out 12 stars (hearts, mice, moons or …..) from these with a cookie cutter and put them in a cool place.
- Put the rest of the mango in a bowl, puree and mix with the sugar, quark, sour cream and a little lemon juice.
- Soak the 8 sheets of gelatine in a little cold water, allow to swell, squeeze out and allow to dissolve over low heat. Mix with two spoons of the mango quark and then add to the rest of the cream.
- Spread this mixture on the second sponge cake base, shake it back and forth a little so that the surface becomes smooth and place in the refrigerator for three hours.
Decoration
- Use a sharp knife to indicate twelfths.
- Whip the cream and pour it into a piping bag. Spray any ornament on one twelfth each. Halve the kiwi slices and screw in. Place on the cream together with the mango motifs and garnish with some chocolate sprinkles and the ornaments.
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