Rambutan cake with mango filling and mango-lychee icing

Ingredients for 8 servings:

• 150 g sugar, fine
• 1 tbsp vanilla extract
• 3 eggs, size M
• 1 tsp, leveled salt or chicken broth powder
• 2 tsp, heaped baking powder
• 150 g wheat flour
• 1 tbsp margarine for the pan (see note)
• 2 large mangoes (approx. 880 g gross weight)
• 1 ½ kg rambutan(s) (gross weight)
• 15 g mango-flavored algae powder (e.g. from Nutrijell)
• 15 g algae powder with lychee flavor (e.g. from Nutrijell)
• 400 g sugar, fine
• 2 pinches of salt
• 1,200 g water

Instructions

Working time approx. 40 minutes; Rest time approx. 23 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day

A fruity and juicy fruit cake with a sponge base. Recipe from Lombok, Indonesia.

The day before, bring all the sponge mixture ingredients to room temperature. Combine the sugar and vanilla extract in a mixing bowl and add the beaten eggs. Add salt or, better yet, chicken stock. Beat with a food processor fitted with a whisk until fluffy and stiff. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a 24 cm springform pan lined with baking paper. Mix the baking powder with the flour and sift the mixture over the sponge mixture, folding in by hand until the mixture is smooth. Pour the sponge mixture into the springform pan and smooth it out with a spatula. Bake on the middle rack for 10 minutes, then switch to top heat and bake until light brown. Remove from the oven and let it rise in the springform pan, covered, and refrigerate overnight. The next day, open and remove the springform pan, peel off the baking paper at the edge, and use a cake divider to cut the sponge cake in half horizontally. Lift off the top layer, set aside, and then return the springform pan to the baking pan. Cut off both ends of the washed and dried mangoes, peel them, and fillet the flesh from the pit. Cut the fillets into approximately 1 cm pieces and spread them evenly on the bottom layer. Mix Nutrijell (mango flavor) with half the sugar and a pinch of salt into half the warm water. Bring to a boil and wait 3 minutes without heat, then stir in the citric acid included with the Nutrijell. Pour the hot mixture over the mango pieces, place the top layer on top of the mango pieces, and press down gently. Score the bottom of the rambutans with a knife, open the skin, and remove the fruit from the shell. Rinse the peeled fruit. There are two types of rambutans: those that easily separate from the pit and those where the flesh is fused to the pit. With the former, the flesh can be removed in the same way as the skin from the pit. Flatten the flesh slightly and spread it evenly on the top sponge. For the others, the fruit is cut on one side from top to bottom down to the pit. At the bottom, hold the knife slightly sideways so that you can see the pit. Use both thumbnails to peel the flesh away from the pit. Leave some of the core skin on the fruit. Use the flesh as above. Then bring the lychee-flavored Nutrijell to a boil with the remaining sugar and the remaining pinch of salt and proceed as with the mango-flavored Nutrijell. Allow to cool to room temperature, then keep in the refrigerator for several hours until ready to serve. Use a slim scraper to loosen the springform pan from the rings and remove the rings. Cut the cake into 8 slices, serve, and enjoy. Note: If you grease the springform pan with a little margarine, the baking paper will stick to the pan much better than if it were just water. Nutrijell is a blend of agar-agar powder and various flavors, ranging from plain to lychee, mango, orange, strawberry, and blueberry. It is mixed with a maximum of 700g of cold water and boiled for 1 minute. Then wait 3 minutes, stir in the enclosed sachet of citric acid, and immediately pour over the cake. Allow to cool to room temperature and refrigerate overnight.