Longan mango cake with lychee icing

Ingredients for 1 servings:

• 140 sugar, fine
• 1 tbsp vanilla extract
• 3 eggs, size M (approx. 200 g)
• 1 tsp, leveled salt or chicken broth powder
• 2 tsp, heaped baking powder
• 140 g wheat flour
• 1 tbsp margarine for the pan (see note)
• 2 m.-large mango(s), ripe
• 800 g longan fruits (weight with skin and kernel, see note)
• 2 bags of algae powder with lychee flavor (e.g. from Nutrijell)
• 400 g sugar
• 2 pinches of salt
• 1,100 g water
• 100 g longan fruits

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. Beat with a food processor fitted with a whisk until fluffy. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a 24 cm springform pan with baking paper to ensure it is watertight. Mix the baking powder with the flour and sift the mixture over the sponge mixture. 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 it rest in the springform pan, covered, in the refrigerator overnight. The next day, open the side of the springform pan, peel off the baking paper from the side and discard. Use a cake divider to cut the cake base horizontally into two equal pieces. Wash the mangoes, trim both ends, peel, and fillet them. Halve the large, thick fillets horizontally, then arrange them in a star shape on the bottom layer with the cut side down. Cut the small fillets into small pieces and fill the dish with them. Place the top layer on top with the cut side down and press down gently. Use the spring ring to close the dish. Score the washed longan fruit along the bottom end with a knife, open it up, and remove the fruit from the skin. Remove the black pit in the same way. Roughly chop the flesh and spread it evenly over the baked sponge base. Mix Nutrijell with the sugar and stir it into the warm water along with the salt. Bring to a boil and simmer for 2 minutes. Wait 3 minutes without heat, then stir in the citric acid included with the Nutrijell. Strain the hot mixture over the longan fruit using a fine sieve. Let it cool to room temperature, then refrigerate until ready to serve. Remove the finished cake from the springform pan and remove the baking paper, divide into 8 slices, serve, and enjoy. Notes: Longan fruits are available in cans. Lychee or rambutan pulp can be used instead of longan fruits. Advantage: These are already pitted. The brine can replace some of the water for the icing. If you grease the springform pan with a little margarine, the baking paper will adhere much better than if it were just water. Nutrijell is a blend of agar-agar powder and various flavor components, from plain to lychee, mango, orange, strawberry, and blueberry. One serving 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 the hot mixture over the cake. Let it cool to room temperature and let it mature in the refrigerator overnight.