Fine mango cream cake 'Delicio'

Ingredients for 1 servings:

• 10 mango(s), fully ripe (sufficient for all the following mango ingredients)
• 4 m.-sized eggs
• 1 pinch of salt
• 1 pinch(s) citric acid, crystalline
• 120 g sugar, fine
• 1 tsp vanilla concentrate
• 140 g wheat flour type 405
• 1 tbsp baking powder
• 400 g mango(s), pure pulp
• 200 g whole milk
• 1 pinch of salt
• 3 tbsp sugar, fine
• 200 g whipped cream (e.g. from RUF in Germany or Blue Bird or Haan Wippy Cream in Indonesia)
• 15 g orange liqueur, 40%
• 15 g coconut milk, creamy
• 800 g cream (mango cream, see above)
• 400 g mango(s), pure pulp
• 800 g mango(s), sliced
• 1 pack of cake icing with mango flavor (Nutrijell Rasa Mangga for approx. 700 ml)
• ½ tsp citric acid, crystalline
• 2 tbsp sugar, fine

Instructions

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

Recipe from Cakranegara, Lombok, Indonesia, for a 24 cm springform pan

All ingredients for the sponge cake must be at room temperature. Crack the eggs into a mixing bowl. Add the sugar, citric acid, and vanilla extract and beat with a whisk until fluffy and shiny (using a food processor). Sift the flour and baking powder mixture into the egg and sugar mixture and carefully fold it into the mixture using a wide spoon. When the mixture is smooth, pour it into a springform pan lined with baking paper and smooth it out with a spatula. Bake in a preheated oven at 200°C (top/bottom heat) for about 12 minutes. Leave the sponge cake in the springform pan until it is completely cool. Open the springform pan, but leave the baking paper on, and refrigerate the base overnight. Remove the baking paper. Using a cake slicer or a long knife, cut the cake in half. Mix the orange liqueur and coconut milk together and drizzle the bottom layer where it meets the cut edge. Place the bottom part of the base in the baking pan and close it with the hinged ring. First: All ingredients and equipment that will come into direct contact with the mango cream must be ice-cold. Wash the mangoes, trim the ends, and peel them with a vegetable peeler or a very sharp knife. Fillet the mangoes with a very sharp knife. Halve thicker fillets horizontally. For the mango cream, place the mango pieces, sugar, salt, and milk in a blender and blend on high until smooth. Place the blender in a blender with the whipped cream (leave it in the package), a mixing bowl, and a whisk. Place the whipped cream powder in a bowl, pour the milk and mango mixture over it, and mix gently. Then blend the mixture at high speed until creamy. Spread one-third of the mango cream on the bottom layer, add the mango pieces (for the filling) and press them into the mango cream. Cover with the second third of the mango cream. Place the top part of the sponge cake on top and press down firmly. Spread with the remaining mango cream and top with the mango slices (for the topping). Place the cake in the freezer for 2 hours and let it freeze. Dissolve the mango glaze in a saucepan with 500 ml water and 2 tablespoons of sugar and bring to a boil, stirring constantly. Add the citric acid, stir in, and remove from the heat. Remove the cake from the freezer and pour the glaze over it, starting from the center. All of the mango slices must be covered, as they brown quickly in the air. Note: The glaze instructions refer to a product made in Indonesia (Nutrijell Rasa Mangga), which is made from agar-agar. If a different product is used in Germany, please refer to the packaging for the relevant instructions. Let the cake thaw slowly in the refrigerator and enjoy cold.