John Myers
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Mango Semolina Cake
The perfect mango semolina cake recipe with a picture and simple step-by-step instructions.
Ingredients for the shortcrust pastry:
- 220 g Wheat flour type 405
- 1 piece Egg size M
- 100 g Cold butter
- 50 g Powdered sugar
- 1 pinch Salt
- 1 Springform 26 cm Durchmesser
- Approx. 3 layers of baking paper
- 2 Lagen Frischhaltefolien
- 1 Nudel-oder Rollholz
Ingredients for the semolina:
- 500 ml Whole milk
- 30 g Sugar
- 0,5 Bio lemon zest
- 0,5 Orange zest
- 1 pinch Salt
- 200 g Freshly diced mango
- 80 g Soft wheat semolina
Ingredients for the mango topping:
- 500 g Freshly diced mango
- 2 piece Eggs size M
- 200 ml Liquid cream
- 50 g Sugar
For the decoration:
- 1 tbsp Unsweetened cocoa
- 1 kleines Sieb,
- 1 Tortenschablone
Preparation of the shortcrust pastry:
- Put the cold butter in pieces together with the flour, powdered sugar, the egg and a pinch of salt in the bowl of a food processor and knead as quickly as possible with the dough hook to form a homogeneous dough. If necessary, rework briefly with your hands so that no more bits of fat can be seen.
- Shape the shortcrust pastry into a ball and place in cling film in the refrigerator for at least an hour.
- Line the base of the springform pan with the baking paper, stretch the edge of the springform pan and brush lightly with butter.
- After the cooling time, roll out the shortcrust pastry ball between a sheet of baking paper and cling film into a round circle of approx. 30 cm, slide a cake server under the baking paper, peel off the cling film, place the springform upside down on the dough, turn the whole thing over and Let slide into the springform pan. Peel off the baking paper that is now on top, carefully press the edge of the dough onto the edge of the springform pan with your fingers and place the shortcrust pastry in the fridge without being baked.
Preparation of the semolina:
- Peel the mango, remove the stone. Cut 200 g pulp into small cubes and set aside.
- Bring the milk to a boil in a suitable saucepan with the sugar, the lemon zest, the orange zest, the pinch of salt, add the semolina, reduce the heat and continue to cook for about 5 minutes, stirring constantly with a whisk. Remove the semolina from the stove and fold in the mango cubes.
- Take the unbaked shortcrust pastry out of the refrigerator, place the semolina on top of the cooled shortcrust pastry, spread evenly, and place back in the fridge for about 30 minutes, this is important so that the semolina cools down on the surface and does not stick with the Mango glaze connects.
- Preheat the oven to 160 ° convection.
Preparation of the glaze:
- 9,500 g mango meat diced, put the 2 eggs, 200 g cream and 50 g sugar in a tall container and mix until smooth with a hand blender.
Complete:
- Now carefully pour the mango icing onto the cooled fruit semolina mass and using a large spoon from the inside out and bake at 160 ° for about 50-55 minutes on the middle rack.
- Take the cake out of the oven, let it cool for about 2 hours, remove the springform pan, place a cake template on top of the cake, put a tablespoon of cocoa in a small sieve and sprinkle over the template. Carefully lift off the template and let the cake cool for at least 12 hours. PS .: I cut the cake after 3 hours and the result is that it is still a bit too fresh, or it has not yet dressed properly, as you can see in the photo!
- And now enjoy your meal!
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