John Myers
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Mangomus in Baumkuchen Coat
The perfect mangomus in baumkuchen coat recipe with a picture and simple step-by-step instructions.
Baumkuchen
- 200 g Butter
- 200 g Sugar
- 10 piece Egg yolk
- 130 g Sifted flour
- 75 g Food starch
- 1 piece Lemon
- 0,5 piece Vanilla pod
- 10 piece Protein
Mango
- 1 piece Flight mango
- 200 g Natural yoghurt
- 250 g Lowfat quark
- 80 g Sugar
- 0,5 piece Vanilla pod
- 6 sheet Gelatin
- 4 piece Limes
- 375 ml Whipped cream
Baumkuchen
- For the Baumkuchen, stir together the butter and sugar until frothy. Add egg yolks and sifted flour. Fold in the cornstarch and some lemon zest.
- Add the pulp of the vanilla pod to the mixture and work everything into a smooth dough. Beat the egg white until stiff and fold in.
- Spread the dough thinly in a rectangular cake tin lined with baking paper. Bake briefly at 180 ° C with top heat until the surface turns brown. The next layer of dough is applied directly to the baked layer and baked again. This process is repeated until all of the dough has been processed.
Mango
- For the mango, peel the mango, boil and puree – pass through a sieve.
- Mix the natural yoghurt and low-fat quark together until smooth. Add the sugar and the pulp of the vanilla pod. Soak the gelatine in cold water. Squeeze the limes and heat the juice. Dissolve the gelatine in the lime juice.
- Mix part of the yoghurt mixture with the lime gelatin mix. Put everything back together in the rest of the mixture. Fold the whipped cream into the sauce.
- Cut the cooled Baumkuchen lengthways into 0.5 cm wide strips. Line a U-shape (shape of a rain gutter) with baking paper. Place 1 strip of the tree cake on the walls so that the two ends touch each other on the floor. Pour in the mango mixture and cover with a strip.
- Place in the refrigerator for a good 4 hours and let cool well. Before serving, lift everything out of the mold and cut 2 cm thick pieces. Decorate as you wish.
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