White chocolate mousse cake with mango and lemon

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 35 g flour
• 35 g cornstarch
• ½ tsp baking powder
• 1 pinch of salt
• 2 tbsp water
• ½ bottle of lemon flavor
• 3 sheets of gelatin
• 250 g mango puree
• 25 g sugar
• 3 sheets of gelatin
• 80 ml milk
• 125 g white chocolate, broken into small pieces
• 10 g sugar
• 200 g whipped cream
• 1 lemon(s), juice and zest
• 175 g mango puree
• 2 sheets of gelatin
• 15 g sugar
• e.g. whipped cream
• e.g. Mango(s)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

refreshingly fruity and airy

Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff, gradually adding the sugar. Briefly mix in the egg yolks on the lowest setting. Sift the flour, starch, and baking powder over the mixture and fold in with the flavoring. Spread the mixture into a 20cm springform pan lined with baking paper and bake at 150°C (convection oven) for about 25 minutes. Then let it cool and divide it once. For the jelly, soak 3 sheets of gelatine in cold water. Gently warm the mango puree with the sugar and dissolve the squeezed gelatine in it while stirring. Line a small whisking bowl with cling film and add the puree. The jelly now needs to freeze and set. Soak 3 sheets of gelatine. Briefly bring the milk to the boil and dissolve the broken chocolate in it while stirring. Finally, thoroughly stir in the gelatine, lemon zest, and juice. Let the mixture cool in the refrigerator, stirring occasionally. Meanwhile, whip the cream with the sugar until stiff peaks, then fold into the cooled, slightly set chocolate mixture. Place a cake ring around a sponge cake base and turn the set jelly out onto it. Pour the chocolate cream over the top and smooth it down, or shake it until smooth. Cover with the second base. For the second jelly, warm the mango puree with the sugar again and stir in the gelatine, which has been soaked in water and squeezed out the excess water, until dissolved. Pour the mixture onto the sponge cake and leave in the fridge for about 5 hours until set. For decoration, whip the cream with a little sugar, if desired. Remove the cake from the cake ring, spread the cream all over, and decorate with cream puffs and mango.