"Cakranegara" – Mango cake with almonds and raisins

Ingredients for 1 servings:

• 140 g water, lukewarm
• 20 g dry yeast
• 1 tbsp, levelled sugar
• 1 tsp, leveled salt
• 320 g wheat flour type 405
• 1 m.-sized egg white
• 2 tbsp extra virgin olive oil
• 400 g mango pulp, fresh or canned
• 2 tbsp mango syrup, e.g. from the database
• 100 g sour cream
• 2 medium-sized egg yolks
• 80 g white bread, dry, coarsely grated
• 100 g raisins
• 100 g white almonds
• 150 g wheat flour type 405
• ½ tsp cinnamon powder
• 100 g white sugar
• 100 g margarine or butter
• some vanilla extract

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Aromatic and fruity, with a juicy interior. Recipe from Lombok, Indonesia.

The recipe is for a 25 x 30 cm baking sheet. Wash, peel, and fillet the fresh mango, then chop into 8 x 8 mm pieces. Drain canned mango well and then chop. Mix the mango pieces with the mango syrup, egg yolk, and sour cream. Mix in the grated white bread, almonds, and raisins. Keep covered and refrigerated. Heat the water to 37 degrees Celsius, dissolve the sugar and salt in it. Add the dried yeast and whisk until smooth. Let it activate for 10 minutes. Meanwhile, for the crumble, heat the margarine in a water bath to 40 degrees Celsius. Weigh the sugar and flour. Mix the cinnamon powder into the flour and add the liquid vanilla extract to the sugar. Mix all ingredients for the dough, except the egg whites and olive oil, into a slightly crumbly dough. Add the egg whites and fold them in. Finally, knead in the olive oil. Let the dough rise in a warm place for 30 minutes. Moisten the baking tray with a damp sponge and then line with baking paper. Mix the margarine and sugar until creamy. With the oven running, add the flour a tablespoon at a time and stir until crumbly. Add more flour if necessary. Preheat the oven to 200°C. Roll out the dough on a floured surface so that you can pull the edges up slightly. Place it on the baking tray and pull the edges up about 1.5 cm. Sprinkle the base with some of the grated white bread, then add the topping and spread it evenly with a spatula. Sprinkle the crumble over the topping. Bake the mango cake on the middle rack for 40 minutes until light brown. Remove from the oven, let it cool, and let it rest in the pan, covered, in the refrigerator for about 2 hours. Remove from the tray, cut into appropriate portions, and serve cold. Note: I prefer margarine because butter completely loses its characteristic flavor at 200 degrees Celsius. I use this recipe for the mango syrup: http://www.chefkoch.de/rezepte/3636801547263470/Indonesischer-Mangosirup.html