Alfons Schuhbeck at Lanz cooks: Spice cake with mango-chili sorbet fried in chaitee

For 4 people
  • 50 g + 1–2 tsp butter or margarine
  • 1 / 4–1 / 2 organic orange
  • 1 lemon
  • 100 g + 2 tbsp sugar
  • 2 Eggs (size M)
  • pulp of 1/2 vanilla pod
  • 1/4 TL Cinnamon
  • 1/4 TL ground fennel seeds
  • 75 ml olive oil
  • 3 tbsp + 75 ml milk
  • 110 g flour
  • 1–2 EL cocoa powder
  • 1 Knife tip (approx. 2 g) baking powder
  • 2 (approx. 1 kg) ripe mangoes
  • 1 TL + 1 tbsp powdered sugar
  • 1/2 TL Chilli flakes
  • 250 g raspberries
  • 1–2 TL Chaitee- Powder
  • 2 EL brown sugar
  • 2 Figs
  • 4 stem (s) Peppermint
  • Fat and flour for the mold
  • cling film
50 minutes
light
1.
For the cake 50 g Melt the fat. Wash the orange, rub dry and rub the peel of about 1/2 orange. Halve the lemon and squeeze out the juice. 60 g sugar, eggs, orange peel, vanilla pulp, cinnamon and fennel with the whisk of the hand mixer. Beat the fat until creamy Mix in the oil, 3 tablespoons of milk and 1 tablespoon of lemon juice and stir into the sugar mixture. Mix the flour, cocoa and baking powder, then sieve in and fold in carefully. Put the mixture in a square, greased, flour-dusted dish (approx. 20 x 20 cm) Bake the cake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 25–35 minutes (stick test)
2.
For the sorbet, bring 75 ml of water and 40 g of sugar to the boil in a saucepan, allow to cool. Cut the mango from the stone, peel the flesh and cut into small pieces. Puree the mango and sugar syrup. Stir in lemon juice and 1 teaspoon powdered sugar and season with chilli to taste. Freeze the mango puree in the ice cream maker until creamy. Pour the sorbet into a freezer-safe, ice-cold container and cover with foil. Freeze the sorbet for 1–2 hours
3.
Puree 100 g raspberries and 1 tbsp powdered sugar. Strain the raspberry puree through a sieve. Boil 250 ml of water. Stir in the tea powder, remove from the stove and let steep for 5–6 minutes. Add 75 ml of milk. Drizzle the cake with chai milk and cut into 12–18 cubes. Mix 2 tbsp white and brown sugar. Roll the cake cubes in it. Heat 1–2 teaspoons of butter in a pan. Briefly fry the cake pieces all around. Wash and quarter the figs
4.
Arrange the cake and sorbet. Garnish with raspberry puree, other berries, figs and mint
5.
Wait approx. 2 hours
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 7 g protein
  • 24 g fat
  • 60 g carbohydrates

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