Walnut cake with chocolate base and mango topping

Ingredients for 1 servings:

• 7 eggs, size S
• 2 pinches of salt or chicken broth, stock
• 1 tbsp lemon juice
• 120 g butter or margarine
• 180 g sugar, fine
• 1 tbsp vanilla extract
• 30 g tapioca flour
• 120 g wheat flour type 405
• 60 g cocoa powder
• 15 g baking powder
• 120 ml yogurt (drinking yogurt)
• 200 g walnuts, finely grated
• 16 walnuts, halved
• 3 large mangoes, fully ripe
• 200 g sugar, fine
• 1 pack of agar-agar (Nutrijell)
• 750 g mango juice, orange juice or water

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 40 minutes

A walnut or chocolate cake? Or maybe a mango cake? No matter! The 16 slices disappeared in a flash. Recipe from Lombok, Indonesia.

Line a 24 x 28 cm baking sheet with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt and lemon juice until firm to the touch. Chill in the refrigerator until ready to use. Combine the margarine and sugar in a bowl and beat with a whisk at medium speed until the sugar no longer crunches. The mixture should have become noticeably lighter in color. Add the egg yolks a tablespoon at a time, followed by the vanilla extract. Beat for 4 minutes more. Mix the two flours with the baking powder, cocoa, walnut flakes, and a pinch of salt. Stir into the batter alternately with the yogurt drink. Preheat the oven to 170°C (bottom heat). Finally, fold the egg whites into the batter. Pour the batter into the baking sheet and spread evenly with a spatula. Bake on a medium heat for 50–60 minutes. Check your oven’s operating temperature! Use a skewer test occasionally! Let cool in the baking sheet overnight. The next day, wash and peel the mangoes, and cut them into approximately 5 mm thick slices. Cover the cake with them, add the walnut halves, and protect the fillets with the glaze. Let it mature in the refrigerator for at least 5 hours. Note: The Nutrijell is a vegetable powder (agar-agar) that solidifies into a clear, gel-like consistency when boiled in plenty of water or fruit juice (here: 15 g Nutrijell + 200 g sugar + 750 g water). Follow the package instructions for use. Adding a little citric acid after boiling improves the flavor. At least 600 ml of sweet glaze is required.