For the light dough:
- 4 Pc. Eggs
- 200 g Sugar
- 1 Pr Salt
- 1 tsp Vanilla extract
- 200 ml Sunflower oil
- 200 ml Mineral water
- 300 g Flour
- 100 g Starch
- 1 Pck Baking powder
- 300 ml Mango puree
- 200 ml Mango juice
- 90 g Sugar
- 1 Pr Salt
- 45 g Starch
- 3 Pc. Egg yolks, fresh
- 320 g Butter
- 250 g Cream
- 500 g Dark couverture chocolate
- 100 g Raspberries fresh
- 1 Pc. Fondant blanket white
- 1 packet Fondant purple
- 1 Pc. Fondant flower cutter
- Sugar pearls shimmering white
Light biscuit base:
- Line two size 20 springform pans with baking paper.
- Preheat the oven to 170 ° C top / bottom heat.
- Mix the eggs with the sugar, salt and vanilla extract for approx. 5 minutes until the egg mixture is very light.
- Add oil and water and stir briefly on a low setting.
- Mix the dry ingredients and sieve in.
- Stir in very briefly on a low setting.
- Pour the dough into the prepared molds and bake in the oven for 45 minutes.
- Let the finished cake base cool down and cut into three equally sized bases. Put aside.
- For the buttercream, peel the mango and cut the flesh into small pieces.
- Puree together with mango juice and fill up with enough mango juice so that a total of 500 ml mango puree-juice mixture is created.
- Mix the mango juice with sugar, salt, starch and the egg yolks in a saucepan until the ingredients are well mixed.
- Now heat the saucepan on medium heat and stir the pudding constantly until it simmered slightly. This can take a few minutes.
- Then transfer the pudding and cover with cling film directly over the pudding and let it cool down to room temperature. Mix the butter, which is at room temperature, with a hand mixer in 4-5 minutes until creamy white.
- In the meantime, rub the cooled pudding through a hair sieve to remove any lumps.
- Now stir the pudding into the butter, tablespoon at a time.
- Break the chocolate into pieces or chop it into small pieces. Bring the cream to the boil in a saucepan and then remove the saucepan from the stove.
- Add the chocolate and stir thoroughly with a whisk until all of the pieces have dissolved.
- Then transfer the ganache and store it at room temperature or in a cool room (15-18 ° C).
- The consistency of the ganache should be spreadable.
- Cut the light dough in half with a pie saw.
- Put a base on a cake plate.
- Brush each with 1/3 of the mango buttercream. Press fresh raspberries into the buttercream and fill with the remaining bases and the remaining cream and raspberries.
- Spread the ganache on the cake (cover the whole with the ganache).
- Then cover the cake with the fondant blanket and decorate with the cut out fondant violets as desired.