Violet Cake with Beurre De Mangue

Light biscuit base:

1. Line two size 20 springform pans with baking paper.
2. Preheat the oven to 170 ° C top / bottom heat.
3. Mix the eggs with the sugar, salt and vanilla extract for approx. 5 minutes until the egg mixture is very light.
4. Add oil and water and stir briefly on a low setting.
5. Mix the dry ingredients and sieve in.
6. Stir in very briefly on a low setting.
7. Pour the dough into the prepared molds and bake in the oven for 45 minutes.
8. Let the finished cake base cool down and cut into three equally sized bases. Put aside.

Mango buttercream:

1. For the buttercream, peel the mango and cut the flesh into small pieces.
2. Puree together with mango juice and fill up with enough mango juice so that a total of 500 ml mango puree-juice mixture is created.
3. Mix the mango juice with sugar, salt, starch and the egg yolks in a saucepan until the ingredients are well mixed.
4. Now heat the saucepan on medium heat and stir the pudding constantly until it simmered slightly. This can take a few minutes.
5. Then transfer the pudding and cover with cling film directly over the pudding and let it cool down to room temperature. Mix the butter, which is at room temperature, with a hand mixer in 4-5 minutes until creamy white.
6. In the meantime, rub the cooled pudding through a hair sieve to remove any lumps.
7. Now stir the pudding into the butter, tablespoon at a time.

Ganache:

1. Break the chocolate into pieces or chop it into small pieces. Bring the cream to the boil in a saucepan and then remove the saucepan from the stove.
2. Add the chocolate and stir thoroughly with a whisk until all of the pieces have dissolved.
3. Then transfer the ganache and store it at room temperature or in a cool room (15-18 ° C).
4. The consistency of the ganache should be spreadable.

Layer cake:

1. Cut the light dough in half with a pie saw.
2. Put a base on a cake plate.
3. Brush each with 1/3 of the mango buttercream. Press fresh raspberries into the buttercream and fill with the remaining bases and the remaining cream and raspberries.
4. Spread the ganache on the cake (cover the whole with the ganache).
5. Then cover the cake with the fondant blanket and decorate with the cut out fondant violets as desired.