Amarettini slices with mango cream

For 24 pieces
  • 5 eggs (size M)
  • Salt
  • 175 g Sugar
  • 100 g flour
  • 50 g Cornstarch
  • 1 TL Baking powder
  • 50 g Amarettini
  • 3 sheet gelatine
  • 1 ripe mango
  • 500 g Lean quark
  • 1 packet vanillin sugar
  • 200 g Whipped cream
  • Icing sugar
  • Sugar
  • baking paper
75 minutes
light
1.
Separate eggs. Beat 4 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, finally pour in 125 g of sugar. Stir in egg yolks one after the other. Mix flour, starch and baking powder, sift over the egg mixture and fold in
2.
Line a baking sheet (approx. 30 x 38 cm) with baking paper. Place the mixture on top and spread evenly. Sprinkle one half with Amarettini. In a preheated oven (electric stove: 200 ° C / convection: 175 ° C / Gas: Level 3) bake for about 10 minutes. Take the tray out of the oven, remove the edges from the tray, turn it onto a work surface sprinkled with sugar. Remove the baking paper
3.
Soak gelatine in cold water. Cut the mango from the stone. Peel and dice the pulp. Mix the quark, 50 g sugar and vanilla sugar together. Whip the cream. Squeeze out the gelatine, dissolve it. Stir in 2–3 tablespoons of quark, stir into the rest of the quark. First fold in the cream, then fold in the mango cubes
4.
Halve the sponge cake crosswise. Spread the quark cream on the biscuit half without the amarettini, cover with the other half so that the amarettini are on top. Chill the cake for about 2 hours, cut into about 24 slices. Dust with powdered sugar
5.
Waiting time approx. 2 hours
1 piece approx .:
  • 130 kcal
  • 540 kJ
  • 5 g protein
  • 4 g fat
  • 17 g carbohydrates

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