Exotic Nut and Mango Cake Airlangga

Ingredients for 1 servings:

• 120 g margarine
• 120 g sugar, white
• 3 m.-sized eggs
• 200 g wheat flour type 405
• 60 g coconut flour
• 20 g baking powder
• 30 g mango juice
• 20 g coconut milk, creamy
• 1 tsp vanilla extract
• 1 pinch(s) cinnamon powder
• 1 pinch(s) cardamom powder
• 1 tsp turmeric powder
• 50 g apricot(s), dried
• 80 g almond(s), peeled
• 50 g desiccated coconut, fine, fresh
• 1 kg mango pulp, in pieces
• 2 packs of cake glaze, clear, for 500 ml
• 400 g mango juice
• 1 tbsp honey, dark

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 45 minutes

Kue Tart ‘Airlangga’ dengan kacang dan buah Mangga – a recipe from Lombok, Indonesia

Soak the apricots in water overnight. Then strain and chop. Melt the margarine in a double boiler. Line a 24cm springform pan with baking paper. All ingredients must be at room temperature. Mix the wheat flour, coconut flour, and spices well. Mix the mango juice with the coconut milk. If the margarine doesn’t taste salty, add a pinch of salt. For the batter, beat the margarine and sugar with the whisk attachment of an electric mixer for about 10 minutes until white and creamy. The sugar should be mostly dissolved. Add the eggs to the batter, one at a time, mixing for about 1 minute each to ensure all the ingredients are well combined. Replace the whisk attachment with a mixer. Add the flour mixture alternately with the mango juice mixture to the batter. Stir briefly to prevent the cake from becoming tough. Add the filling and baking powder and mix well. Pour the batter into the springform pan, smooth it out, and bake in a preheated oven (electric oven 175°C, fan oven 150°C, or gas mark 2) for about 30 minutes. Remove the cake from the oven and let it cool. Peel the mangoes, remove the flesh from the pit, and cut into 1 cm cubes. Add a little more sugar if desired. Let it sit for about 30 minutes, then strain and drain well. Make up to 400g of the mango water with mango juice. Place the mango pieces on the cake, spreading them evenly, and place the cake in the freezer for about 30 minutes. Dissolve the cake glaze powder in the mango juice and heat, stirring constantly. Let it simmer for 1 minute. Remove the mango cake from the freezer, pour the hot cake glaze over it, let it cool, and then return it to the freezer. Remove the springform pan after about 1 hour. Garnish the mango cake, slice it, and serve it cold. Tip: I had a few problems at 35 degrees Celsius (95 degrees Fahrenheit). Even though the cake was frozen, it quickly started to sweat. The cuts on the right side indicate that I actually wanted to allow a glimpse inside. The ambient temperature and, ultimately, the time were against it.