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
Mix the fat, sugar and 1 pinch of salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the hazelnuts, baking powder, cinnamon and nutmeg and stir into the batter. Grease a springform pan (26 cm Ø) and dust with flour. Spread the dough in the pan. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 35 minutes. Make a stick test at the end of the baking time. Remove the base and let cool in the tin on a wire rack. Drain the mango on a sieve. Use juice elsewhere. Puree the mango pieces in a mixing bowl. Detach the bottom from the mold and place on a cake plate. Whip the cream until stiff, pour in the cream setting agent and vanilla sugar one after the other. Put the cream on the base and spread it loosely on top. Spread the mango puree in blobs on the cream. Sprinkle with pistachios
Waiting time approx. 2 hours
1 piece approx .:
  • 340 kcal
  • 1420 kJ
  • 5 g protein
  • 27 g fat
  • 16 g carbohydrates


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