Longan cake with mango and lychee icing

Ingredients for 1 servings:

• 130 g sugar, fine
• 1 tbsp vanilla extract
• 3 eggs, size M
• 1 tsp, leveled salt or chicken broth powder
• 2 tsp baking powder
• 130 Wheat flour type 405
• 1 tbsp fat for the mold
• 800 g longan fruits (weight with peel and kernel)
• 400 g sugar
• 1 bag(s) of mango-flavored seaweed powder (e.g., from Nutrijell)
• 1 bag of lychee-flavored seaweed powder (e.g., from Nutrijell)
• 1 pinch of salt
• 1,200 g water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour

A fruity and juicy fruit cake with a sponge base.

The day before, bring all the sponge mixture ingredients to room temperature. Combine the sugar and vanilla extract in a mixing bowl and add the beaten eggs. Add salt (or, better yet, chicken stock powder). Beat in a food processor with a whisk until fluffy. Preheat the oven to 180°C (bottom heat). Prepare a 24cm springform pan lined with baking paper. Mix the baking powder with the flour, sift the mixture over the sponge mixture, and fold in by hand until the mixture is smooth. Pour the sponge mixture into the springform pan and smooth it out with a spatula. Bake on the middle rack for 10 minutes, then switch to top heat and bake until light brown. Remove from the oven and let rest in the springform pan in the refrigerator overnight, covered. The next day, wash the longan fruits, score the bottom with a knife, open them up, and remove the fruit from the skin. Remove the black pit in the same way. Roughly chop the pulp and spread it evenly over the baked sponge. Mix the mango-flavored seaweed powder with half the sugar and stir it into half the water along with a pinch of salt. Bring to a boil and wait 3 minutes without heat, then stir in the citric acid included with the seaweed powder. Spread the hot mixture over the longan fruits and let it cool slightly. Then bring the lychee-flavored seaweed powder to a boil with the remaining sugar and the remaining pinch of salt and do the same. Let it cool to room temperature. Then keep it refrigerated until ready to serve. Remove the finished cake from the springform pan and remove the baking paper, divide into 8 pieces, serve, and enjoy. Tip: If you grease the springform pan with a little margarine, the baking paper will stick to the pan much better than if you use plain water. Note: Nutrijell is a blend of agar-agar powder and various flavor components, ranging from plain to lychee, mango, orange, strawberry, and blueberry. It is mixed with a maximum of 700g of cold water and boiled for 1 minute. Then wait 3 minutes, stir in the enclosed sachet of citric acid, and immediately pour over the cake. Allow to cool to room temperature and refrigerate overnight.