Mango cake

Ingredients for 1 servings:

• 250 g flour (wheat flour type 405 or 550)
• 75 g sugar (fine)
• 75 g almonds or hazelnuts (ground)
• 150 g butter (cold)
• 1 egg(s)
• 265 g double cream cheese
• 250 g low-fat curd cheese
• 60 ml syrup, mango
• 5 eggs
• 50 g starch flour
• 150 g sugar
• 1 dashes lime juice
• 2 mangoes, ripe
• 2 packs of cake glaze
• 60 ml syrup, mango
• 400 ml water
• 2 tbsp sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

crispy-nutty base, creamy cheesecake mixture and fruity topping

Base: Quickly knead all ingredients into a shortcrust pastry. Form the dough into a ball, wrap it in cling film or a freezer bag, and refrigerate for about 30-60 minutes. Cheese mixture: Place all ingredients in a mixing bowl and mix well (I use a mixer with a whisk). They currently have 265g tubs of double cream cheese on sale—otherwise, I certainly wouldn’t have come up with this “uneven” amount. However, you can also use just 250g. Baking: Grease a quiche or tart dish well, perhaps sprinkle with a few ground nuts/almonds (e.g., the leftovers from the 100g bag for the pastry), roll out the dough in it, and form a rim (really, all the way up!—otherwise, it will be difficult to make the glaze later). Then pour the cheese mixture on top and smooth it out slightly. Bake at approximately 180°C (top/bottom heat, preheated) for about 1 hour. The dough will then be browned and crispy, and the cheese mixture will also take on a light brown color around the edges. The cheese mixture will also expand quite a bit, but will flatten out again as it cools. I tested this with a skewer and it worked well. Let the cake cool completely. Topping: Peel the ripe mangoes and cut them into slices or not-too-thick pieces from the stone. Arrange them decoratively on the cake. Then make a glaze from the cake glaze powder, sugar, and the mango syrup diluted with water. Immediately spread it on the cake, spoon by spoon, starting from the inside. Make sure that all the fruit pieces are at least thinly covered. I usually don’t use the whole mixture, but even 1 sachet is too little glaze for us. If you prefer a very thin glaze, you can also make just half of the glaze. Then refrigerate the cake. Decoration: Depending on your needs and taste, you can decorate the cake with cream, pistachios, lemon balm leaves, or similar. You can also serve whipped cream with the cake. Note: I made this cake for a Caribbean party – and it was a huge hit, going down the drain. The contrast between the crispy, nutty base… the creamy, sweet cheese mixture… and the fruity, fresh topping tastes simply amazing! By the way: If you don’t have a quiche or tart pan, you can also use a springform pan. Since they are usually a bit smaller in diameter, the cake will be a bit taller, so shape/roll out the dough to a height of about 4-5 cm. The baking time may also need a few minutes longer.