Summery mango and passion fruit cake

Ingredients for 1 servings:

• 6 egg whites, approx. 200 g
• 60 g sugar
• 170 g powdered sugar
• 160 g almonds, ground
• 1 pinch of salt
• 120 ml lemon juice, freshly squeezed
• some lemon zest
• 3 tbsp orange juice, freshly squeezed
• 100 g sugar
• 4 sheets of gelatin
• 4 egg yolks, approx. 80 g
• 1 egg(s)
• 90 g butter, soft
• some lemon jam or lemon curd, for spreading
• 280 ml mango puree, frozen or fresh, never from the can
• 30 ml passion fruit puree, frozen or fresh, never from the can
• 2 egg whites, approx. 50 g
• 80 g sugar
• 300 g whipped cream, whipped until creamy
• 6 sheets of gelatin

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 40 minutes

very refreshing, with almond meringue, gluten-free

Prepare the lemon cream the day before: Soak the gelatin leaves in a little water for 5 minutes. Bring the lemon and orange juice, along with the lemon zest, to a boil in a saucepan. In a mixing bowl, combine the egg yolks, whole egg, and sugar with a mixer, slowly adding the hot liquid. Return the mixture to the saucepan and bring back to a boil, stirring constantly. Transfer the cream back to the mixing bowl, add the softened butter and squeezed-out gelatin leaves, and blend until smooth, ideally with a hand blender. The mixture will collapse, which is perfectly fine. Cover the bowl with cling film and refrigerate overnight. The almond bases can be baked the day before: Beat the egg whites with the sugar and a pinch of salt until stiff peaks form. Mix the ground almonds with 150g of the icing sugar and fold into the egg white mixture with a wooden spoon. Line a baking tray with baking paper and spread a 24cm diameter meringue circle onto it. Sprinkle evenly with 10g of powdered sugar. Bake in an oven preheated to 180°C (top/bottom heat) for about 15 minutes, until golden brown. Bake the second almond base in the same way, always baking the almond bases one after the other. Mango mousse: Soak the gelatin leaves in a little water for 5 minutes. Mix the two fruit purées together. Squeeze out the gelatin leaves and dissolve them in the fruit purée. Heat the two egg whites and sugar over a bain-marie (max. 60°C). Then, outside of the bain-marie, whisk until stiff peaks form. Continue whisking until the mixture has cooled. Only then fold the egg whites and the whipped cream into the cooled purée. Cover with cling film and chill. Finish: Place the first almond base on a cake plate and tightly place a cake ring around it. Spread with lemon marmalade or lemon curd, if desired. Fill a piping bag with the chilled lemon curd and pipe two-thirds of it onto the cake base in individual circles. First, add the mango mousse to the gaps and then fill the entire surface. Carefully smooth the top. Place the second almond layer on top, press down lightly, and chill the cake for at least 5 hours. Chill the remaining lemon curd as well. Once the cake is thoroughly chilled, remove it from the cake ring and spread the remaining lemon curd over the edges. Dust the top of the cake with powdered sugar and serve garnished with mango and lemon slices.