Cinnamon nut cake with mango cream

For 16 pieces
  • 175 g softened butter or margarine
  • 150 g Sugar
  • Salt
  • 4 eggs (size M)
  • 200 g ground hazelnuts
  • 1 TL Baking powder
  • 1 1/2 TL cinnamon
  • 1/2 deleted TL grated nutmeg
  • 1 Can (s) (425 ml) Mango
  • 400 g whipped cream
  • 2 packet Cream stabilizer
  • 2 packet Vanillin sugar
  • 1 EL chopped Pistachio kernels
  • fat and flour
60 minutes
easy
1.
Mix the fat, sugar and salt until creamy. Stir in the eggs one by one. Mix the nuts, baking powder, cinnamon and nutmeg and stir in. Grease a springform pan (26 cm Ø). Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas. Level 2) for about 35 minutes. Let cool on a wire rack. Drain the mango on a sieve. Cut 1 mango piece into slices, finely puree the rest. Mix the cream setting agent with the vanilla sugar. Whip the cream until stiff, pour in the cream hardener mixture. Remove the cake from the pan. Put the cream on the cake and spread it loosely. Spread the mango puree loosely on top. Sprinkle with pistachios. Garnish with mango slices. Approx. Chill for 1 hour
2.
Waiting time approx. 2 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 5 g protein
  • 27 g fat
  • 16 g carbohydrates

0 Comments

Leave A Comment