John Myers
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Baking: Mango Cream Cake
The perfect baking: mango cream cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 3 Eggs
- 75 g Sugar
- 40 g Soft butter
- 75 g Flour
- 0,5 tsp Grated lemon peel
* for covering
- 1 Fresh mango
- 50 g Sugar
- 1 pinch Vanilla powder
- 100 ml Water
- 3 leaf Gelatin
- 200 ml Cream
- Separate the eggs for the dough, beat the egg yolks, sugar and butter until frothy. Beat the egg whites until stiff. Carefully stir in the flour, lemon zest and about 1/3 of the egg whites, then stir in the remaining egg white.
- Bake in an oven preheated to 180 ° C for about 20-25 minutes.
- Then let cool on a wire rack.
- Peel the mango and cut into small cubes. Put in a saucepan with sugar, vanilla and water. Bring to the boil and simmer for about 10-20 minutes (depending on how soft or firm you want them), stirring frequently.
- Soak the gelatine in water, then squeeze it out and stir into the hot mango mixture (let it cool down a bit beforehand). Then let it cool down completely.
- Place the cake base on a cake plate and place a cake ring around it.
- Whip the cream until stiff and stir into the cooled mango mixture. Then spread this mass on the floor. Place in the refrigerator to set. (at least 1 hour, better longer)
- When the cream has set, carefully loosen the cake ring. Now the cake can be cut.
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