John Myers
Caipirinha Cake with Mango Puree
The perfect caipirinha cake with mango puree recipe with a picture and simple step-by-step instructions.
- 2 Eggs size M
- 225 g Sugar
- 2 packet Vanilla sugar
- 75 g Flour
- 25 g Food starch
- 1 packet Baking powder
- 1 Mango
- 3 tbsp Cachaca
- 10 sheet Gelatin
- 750 g Lowfat quark
- 1 Juice and finely grated zest of organic lime
- 250 g Whipped cream
- Pistachios
- Separate eggs. Beat egg whites and 1 tbsp water until stiff, 75 g sugar and 1 packet. Sprinkle in the vanilla sugar. Stir in egg yolks. Mix flour, starch and baking powder, fold in. Line a springform pan (26 cm) on the bottom with baking paper. Smooth the sponge cake in it. Bake in a hot oven at 175 degrees for about 20 minutes. Let cool down.
- Puree the pulp of 1 mango. Remove the sponge cake from the mold, wrap a cake ring around it and sprinkle with cachaca.
- 2 Soak the sheet and 8 sheets of gelatine separately. Squeeze out 2 sheets of gelatine, dissolve. Stir in 2 tablespoons of mango puree, stir into the rest of the puree, chill. Quark, lime juice, zest, 150 g sugar and 1 packet. Mix the vanilla sugar together. Squeeze out 8 sheets of gelatine, dissolve. Stir in 2 tablespoons of quark, stir into the rest of the quark. Chill for about 10 minutes. Whip the cream until stiff, fold in.
- Place the cream and mango puree on the base, tablespoon at a time. Pull through in a spiral. Chill for approx. 4 hours. Decorate as desired, e.g. with pistachios.
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