Mango cake with cashew nuts and crumbles

Ingredients for 1 servings:

• 100 g water, lukewarm
• 2 m.-large egg whites
• 1 tbsp white sugar
• 1 tsp, leveled salt
• 20 g dry yeast
• 350 g wheat flour type 405
• 1 tsp, leveled cardamom powder
• 3 tbsp extra virgin olive oil
• 1 kg mango pulp (see note)
• 70 g white sugar
• 140 g sour cream
• 2 egg yolks
• 40 g white bread, dry, coarsely grated
• 80 g cashew nuts, coarsely ground
• 200 g wheat flour type 405
• 1 tsp cinnamon powder
• 120 g white sugar
• 140 g margarine or butter (see note)
• 1 tbsp vanilla extract
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 15 minutes

A sheet cake as it should be, aromatic and fruity, with a moist interior. Recipe from Lombok, Indonesia.

For a 32 x 40 cm baking sheet (measured from edge to edge). A food processor for kneading the dough makes the job much easier. All ingredients must be at room temperature! Wash, peel, and segment the fresh mango, then chop into 8 x 8 mm pieces. Drain canned mango well and then chop. Toss the mango pieces with the sugar, let it sit for 10 minutes, then add the cashews and grated white bread. Combine the 2 egg yolks and the sour cream and mix into the mango mixture. Keep covered. For the dough, heat the water to 37 degrees Celsius, dissolve the sugar and salt in it. Add the dried yeast and whisk until smooth. Let it activate for 10 minutes. Meanwhile, for the crumble, heat the margarine in a double boiler to 40 degrees Celsius. Weigh the sugar and flour. Mix the cinnamon powder into the flour and add the liquid vanilla extract to the sugar. Add the egg whites to the yeast mixture and mix until smooth. Mix the flour with the cardamom powder and add to the mixing bowl. While stirring with a dough hook, add the water-yeast mixture and mix everything into a slightly crumbly dough. Finally, knead in the olive oil. Let the dough rise in a warm place for a good 30 minutes. Moisten the baking tray with a damp sponge and then line it with baking paper. Mix the margarine and sugar until creamy. With the mixer running, add the flour a tablespoon at a time and stir until a crumbly dough forms. Depending on the flour’s ability to swell, add a little more flour or margarine if necessary. Preheat the oven to 190 degrees Celsius. Roll out the dough on a floured surface so that you can pull it up slightly at the edges of the baking tray. Place it on the baking tray and pull the edges up about 1.5 cm. Let the base rise for 10 minutes. Prick with a fork and pre-bake using top heat until it develops brown spots. Remove from the oven, let cool slightly, then add the topping and spread evenly with a spatula. Sprinkle the crumble over the topping and bake the mango cake on the middle rack at 190 degrees Celsius (375 degrees Fahrenheit) for about 35 minutes (the crumble will begin to brown). Remove from the oven, let cool, and let ripen in the covered pan in the refrigerator for about 2 hours. Remove from the baking sheet, portion into appropriate portions, and serve cold. Note: I prefer margarine because butter completely loses its characteristic flavor at 200 degrees Celsius (400 degrees Fahrenheit). Since margarine is usually salted, I omit the pinch of salt. The mango variety I used was “Mangga Gedung?”. It stays permanently green, has a firm skin, and is easy to transport and store. It is considerably smaller, with an average weight of 160 grams. The flesh contains 80–90 grams. The flavor is very fruity, reminiscent of mango and blackcurrant, and tart like blackcurrants. For this reason, it is sweetened with 70 grams of sugar. You can also use a little less. The flesh is firm and very fibrous around the core, so the cubes should be no larger than 1 cm. During winter in Europe, this variety can occasionally be found in good Asian shops.