John Myers
Gingerbread Mango Cake
The perfect gingerbread mango cake recipe with a picture and simple step-by-step instructions.
For approx. 16 pieces:
- 250 g Soft butter
- 100 g + 6 tbsp Zucker
- 2 tsp Ginger bread spice
- 1 pinch Salt
- 4 Eggs size M
- 300 g Wheat flour type 405 or 550
- 2 tsp, slightly heaped Baking powder
- 5 tbsp + 100 ml + 400 ml Milch
- 75 g Chopped hazelnuts
- 5 sheet White gelatin
- 1 packet “Vanilla” custard powder for cooking; for 1/2 l milk
- 1 Jar, 425 ml Mango
- 100 g + 100 g Schlagsahne
- 100 g Dark chocolate
- 1 Cube, 25 g Plamin, not Palmin-Soft, it has to be slab fat
- Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs and refrigerate. Preheat the oven to 175 ° C (convection: 150 ° C).
- Mix the butter, 100 g sugar, spice and a pinch of salt for about 5 minutes until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and mix in briefly alternately with 3-5 tbsp milk. Fold in the hazelnuts, spread them into the form and bake in the preheated oven for about 25 minutes on the middle rack. Let rest in the mold for about 15-20 minutes. Only then take it out of the mold and let it cool down on a wire rack.
- Soak gelatine in cold water. Mix 100 ml milk, 6 tablespoons sugar and custard powder. Bring 400 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute while stirring. Remove from heat and let cool down for about 10 minutes. Squeeze out the gelatine and dissolve in the hot pudding while stirring. Let cool for about 45 minutes, stirring often.
- Put the mango on a sieve and drain, cut into cubes. Halve the cake base horizontally. Close a cake ring around the bottom. Whip 100 g cream until stiff. First fold the cream, then the mango cubes into the pudding. Paint on the lower floor. 2. Place the base on the cake and chill for about 2 hours.
- Break the chocolate into pieces and melt in a small saucepan with 100 g of cream and palm oil over low heat while stirring (on a water bath). Let cool for about 5 minutes and possibly chill for a few minutes until the mixture is a little thicker, stirring more often. Spread over the cake and refrigerate for at least 2 hours
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