Mango Lassi Cake

Ground:

1. Crumble the biscuits very finely. Melt the couverture over the water bath. Push together a cake ring to a diameter of 26 cm and place it on a cake plate lined with baking paper. Mix the biscuit crumbs with the still lukewarm couverture and immediately add to the cake ring. Spread evenly, press down firmly with the back of a spoon and smooth and place in the refrigerator to harden.

Yogurt mass:

1. Peel the mangoes, remove the core and cut the pulp into large cubes. For the top, branch off 270 g of mango cubes and keep them ready. Put the rest in a saucepan with lemon juice, rose water and tonka bean zest and simmer over medium temperature until soft. If the liquid evaporates too much, add a small shot of water. When the mango is soft (the length of the cooking time depends a little on the ripeness of the fruit), puree everything with the hand blender and let it cool. The puree should make about 400 g.
2. In the meantime, mix both yogurts with the powdered sugar in a larger bowl. Then stir in the cooled mango puree and then vigorously stir in the instant gelatine with a whisk. Whip the cream with the whipped cream very stiff, fold into the yoghurt mixture, pour everything into the cake ring, smooth the surface and put the ring in the refrigerator for about 1 hour.

Blanket:

1. Remove another 50 g from the 270 g retained mango pieces and keep them ready. Bring the remaining 220 g together with water, lemon juice and powdered sugar to the boil and cook until soft at a reduced temperature. Then puree again finely (but it is now very liquid) and then pass through a sieve. Put the liquid back into the pot, bring to the boil again and stir in the starch mixed in a little cold water. Then let it simmer for another 1 minute so that the starch can set, take it off the stove and let it cool down a bit. Stir it every now and then.

Completion:

1. Take the cake ring out of the refrigerator, spread the mango pieces on the slightly firm surface of the yoghurt mixture and then spoon over the slightly lukewarm mango mixture. (If possible do not pour on it, holes could arise). Again, smooth the surface slightly and put the cake back in the refrigerator for at least 4 hours (also overnight if you like).
2. To serve, move an angular pallet between the base and the paper, detach them from each other, lift the cake very slightly and pull the paper out. Then run along the inner wall of the cake ring with a pointed, long and narrow knife, loosen the cake and pull the ring upwards.
3. For decoration, spread the planed white couverture all around on the surface and then ……….. just let it taste.
4. I cannot serve with a cut of the cake because it was for my colleagues. But it looked the same inside as outside ….. ;-))))