Mango Cake without Baking with Blue Curacao Topping

ground

1. Put the rusk in a freezer bag and let out all the anger;) So crumble everything by either hitting the closed bag somewhere or holding it, for example. with a bottle small skin. Then grate the chocolate (white, dark or similar, depending on your taste). Melt the butter and pour it over the crushed rusks in a bowl and mix well, then add the grated chocolate. Take a ring shape and clamp in baking paper. Then press down the rusk mixture firmly as a base, fairly evenly. A full bottle is also helpful here to exert enough pressure. Now cool the floor for at least 1 hour

cream

1. Separate the three eggs. Put the egg yolks in a saucepan. Squeeze the lime and rub the peel. add both to the egg yolk and stir together with half of the sugar and water. Now soak the gelatin in cold water according to the instructions. Then heat carefully, stirring constantly, and remove from the stove when it starts to thicken. Squeeze out the gelatin and dissolve it in the mixture. Then let cool in the refrigerator.
2. Stir the quark into the egg yolk mixture and put it in the refrigerator. Core and chop the mango (cubes) and set aside. Now whip the egg white until stiff and pour in the remaining sugar. Take the egg yolk mixture out of the refrigerator (should stand in it for at least 20 minutes) and carefully fold in the egg white. Then whip the cream and fold in. Finally, fold in the mango cubes, cool for about 20 minutes and stir again and place everything on the cold base and distribute evenly. Now cool for at least 2 hours.

Topping

1. Mix the powder with the sugar in a saucepan, then measure 450ml of water and dissolve the powder. Then mix in the Blue Curacao and carefully heat it on the stove and let it boil briefly so that it becomes thick. Set aside and get the cake. Now the syrup mixture is poured onto the cake, but watch out who you pour it on there are a) holes and b) white streaks. So either freeze the cake briefly and be careful, or like me: take 2 spoons, a flat spoon and a sauce spoon. Hold the flat one just above the cream and carefully pour the topping onto the cake with the sauce spoon, so that there is hardly any contamination. Then cool the cake again for 30 minutes. FINISHED!

Decoration

1. Since I’ve already been asked about decoration: Here, just take fondant, cut it out and put it together, the reverse side was smeared with chocolate, otherwise the fondant “liquefies” and becomes very soft on the topping