John Myers
Almond Casserole with Mango and Cherries
The perfect almond casserole with mango and cherries recipe with a picture and simple step-by-step instructions.
- 0,5 Mango, approx. 250 g
- 4 Eggs size M
- 1 pinch Salt
- 1 Packet Vanilla sugar
- 100 g Sugar
- 3 tbsp Whipped cream
- 50 g Sour cream
- 2 tbsp Ground almonds
- 100 g Wheat flour
- 20 g Amarettini biscuits
- 200 g Cherries, frozen
- 1 tbsp Powdered sugar
- Fat for the shape
- Preheat the oven to 175 ° C (convection: 150 ° C).
- Peel the mango and cut the pulp from the stone, dice. Separate the eggs. Mix egg yolks, salt, vanilla sugar and 50 g sugar until frothy. Stir in the cream, sour cream, ground almonds and flour. Beat the egg whites until stiff, sprinkling in 50 g of sugar. Fold the egg whites into the batter in 2 servings.
- Crumble the amarettini. Mix with cherries and mango. Spread the half of the fruit in a greased, ovenproof dish (approx. 25 cm Ø). Put the almond mixture on top. Spread the rest of the fruit on top. Bake in the preheated oven for about 40 minutes. Remove and serve dusted with powdered sugar.
- Vanilla sauce tastes good with it.
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