Mango and blueberry cake

For 16 pieces
  • 4 eggs (size M)
  • 150 g Sugar
  • 1 pinch salt
  • 150 g flour
  • 30 g Cocoa powder
  • 2 TL baking powder
  • 12 sheet Gelatine
  • 4 (à 350 g) Mangos
  • 3 EL Orange liqueur
  • 750 g Lean quark
  • juice of 1 lime
  • 450 g Whipped cream
  • 100 g blueberries
  • 1 packet Vanilla sugar
  • Baking paper
60 minutes
light
1.
Separate the eggs. Beat the egg white and 3 tablespoons of water until stiff, gradually adding in 50 g of sugar and salt. Stir in the egg yolks one after the other . Mix the flour, cocoa and baking powder. Sieve over the egg cream. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. In a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas : Level 3) Bake for about 15 minutes. Let cool. Soak 6 sheets of gelatine in cold water. Peel 3 mangoes, cut the pulp from the stone. Cut 1 mango into slices, set aside. Finely puree 2 mangoes with orange liqueur. Squeeze out the gelatine, carefully in a k Dissolve the linen saucepan. Gradually stir in the mango puree. Remove the sponge cake from the mold, cut in half once across. Place a cake ring around the bottom. Put the mango puree on top and smooth out. Approx. Chill for 1 hour. Soak 6 sheets of gelatine in cold water. Mix the quark with 100 g sugar and lime juice. Dissolve the gelatine, stir in 2 tablespoons of the cream, then stir everything into the rest of the cream. Whip 250 g cream until stiff and fold in. Approx. Pour 1/3 of the cream onto the mango jelly, smooth out. Spread the mango slices that were set aside on top. Put the rest of the cream on top and smooth it out. Lay the second floor on top. Approx. Chill for 2 hours. Peel 1 mango, cut the pulp into thin slices from the stone. Wash and sort blueberries. Whip 200 g cream until stiff, sprinkle with vanillin sugar. Remove the cake from the ring and brush with the cream. Decorate the cake with mango slices and blueberries
2.
Waiting time about 3 hours
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 12 g protein
  • 11 g fat
  • 28 g carbohydrates

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