Almond casserole with mango and cherries

For 4 people
  • 1/2 Mango (approx. 250 g )
  • 4 Eggs (size M)
  • 1 pinch salt
  • 1 Parcel Vanillin sugar
  • 100 g Sugar
  • 3–4 EL whipped cream
  • 50 g sour cream
  • 2 EL ground almonds
  • 100 g flour
  • 20 g Amarettini biscuits
  • 200 g frozen cherries
  • Icing sugar
  • fat
75 minutes
easy
1.
Peel the mango and cut into cubes. Separate eggs. Mix the egg yolks, salt, vanilla sugar and 50 g sugar with the whisk of the hand mixer until creamy. Mix in the cream, sour cream, almonds and flour. Beat the egg white until stiff, sprinkling in 50 g of sugar. Fold the egg whites into the batter in 2 servings. Crumble the amarettini
2.
Mix the amarettini, cherries and mango. Spread half of the fruit in a greased, ovenproof dish (approx. 26 cm Ø) or pan (upper Ø approx. 30 cm) and pour the mixture on top. Spread the rest of the fruit on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Dust the casserole with powdered sugar
1 person approx:
  • 450 kcal
  • 1890 kJ
  • 13 g protein
  • 17 g fat
  • 61 g carbohydrates

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