Urmeli's Mango and Strawberry Cake

Ingredients for 1 servings:

• 160 g flour
• 30 g dark chocolate pudding powder
• 3 tsp baking powder
• 190 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 3 large eggs
• 115 ml eggnog
• 2 tbsp fruit spread (strawberry-vanilla), for spreading
• 200 g strawberries, fresh or frozen
• 100 g mango(s) , from the can
• 200 g cream
• 200 g cream cheese, 40% fat
• 150 g Greek yogurt, 10% fat
• 70 g powdered sugar
• 1 tbsp lemon juice
• 75 ml mango nectar with passion fruit
• 12 g gelatin powder
• 2 tbsp mango nectar, for the gelatin
• 360 g mango(s) , from the can
• 40 g powdered sugar
• 1 tbsp lemon juice
• 60 ml mango nectar, up to 75 ml
• 2 large egg whites
• 240 g cream
• 10 g gelatin powder
• 2 tbsp mango nectar, for the gelatin
• cream
• Leftover mango

Instructions

Working time approx. 3 hours; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours

for a 26cm springform pan, fruity cake with a strawberry-mango cream and a mango mousse between chocolate layers

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, then grease and flour. Combine the flour with the pudding powder and baking powder. Cream the butter with the sugar, vanilla sugar, and a pinch of salt. Add the eggs one at a time and continue beating until creamy. Quickly stir in the flour mixture in two batches, alternating with the egg liqueur. Pour the batter into the pan and smooth the surface. Bake on the middle shelf for about 30 minutes. Remove the base from the pan with the paper and let it cool briefly on a wire rack. Now cut the base horizontally once, slightly leveling the top layer. Place the bottom layer on a cake plate, place a tall cake ring around it, and lightly oil it. Briefly heat the fruit spread in the microwave, then spread it over the base and chill briefly. Meanwhile, for the strawberry cream, puree the strawberries and lemon juice. Drain the mango and finely dice it. Whip the cream until stiff and chill. Mix the quark, yogurt, powdered sugar, and lemon juice, then stir in the strawberry puree and mango nectar until smooth. Prepare the gelatin according to the instructions, warm it briefly in the microwave with the nectar, then mix with 2 tablespoons of the strawberry cream. Using a hand mixer, stir the mixture into the remaining strawberry cream. Fold in the cream and mango cubes. Spread the cream on the base, smooth it out, then place the second layer on top, pressing down lightly. Chill. For the mango mousse, drain the mangoes and puree them with the powdered sugar, lemon juice, and nectar. Whip the cream and egg whites separately until stiff and chill both. Prepare the gelatin according to the instructions, warm it in the microwave with the nectar. First mix 2 tablespoons of the mango mixture with the gelatin, then stir everything into the remaining mango mixture. Fold in the beaten egg whites, then the cream. Spread the mixture on the second layer and refrigerate for at least 4 hours, preferably overnight. Carefully remove the cake ring and decorate the cake with whipped cream and mango pieces or strawberries, as desired. If using frozen strawberries, it’s best to thaw them in the refrigerator overnight and discard the juice. The mango mousse won’t fit completely into the 10 cm cake ring. Simply pour the rest into a glass and enjoy as a dessert.