Mango and cheese cream cake

For 16 pieces
  • 3 eggs (size M)
  • 225 g + 1–2 tsp sugar
  • 2 packet Vanillin sugar
  • 1 pinch salt
  • 50 g flour
  • 50 g cornstarch
  • 1 deleted TL Baking powder
  • 8 sheet white gelatine
  • 3 ( approx. 1.2 kg) ripe mangoes
  • 400 g whipped cream
  • 750 g Lean quark
  • 2 EL Milk
  • grated zest of 1 untreated lemon
  • 5 EL lemon juice
  • 1–2 EL Icing sugar
  • Lemon balm
  • fat and flour
75 minutes
easy
1.
Separate eggs. Beat the egg white and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g of sugar, 1 packet of vanilla sugar and salt at the end. Add the egg yolks one after the other and beat in. Mix the flour, cornstarch and baking powder, sieve onto the egg foam mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25–30 minutes. Let cool in the tin on a wire rack
2.
Soak gelatine in cold water. Cut the pulp of 1 1/2 mangoes from the stone, peel and dice (400–450 g net). Cut the sponge cake horizontally once and place a cake ring around the bottom. Whip the cream until stiff and chill. Mix the quark, 150 g sugar, 1 packet of vanilla sugar, milk and lemon zest to a smooth cream. Squeeze out the gelatine and dissolve it. Stir 4 tablespoons of lemon juice and 1 tablespoon of quark cream into the gelatine. Then stir the gelatin mixture into the rest of the quark cream. Fold in the cream first, then the mango cubes. Place the mixture on the lower sponge cake base, smooth it out and cover with the 2nd base. Cover and chill the cake overnight
3.
Cut the pulp of the remaining mangoes from the stone, peel and puree. Season the mango puree with 1 teaspoon of lemon juice and possibly 1–2 teaspoons of sugar. Remove the cream cake from the cake ring and dust with icing sugar. Mark 16 pieces with a cake divider. Decorate the cake with lemon balm leaves. Add the mango puree
4.
Waiting time approx. 14 hours
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 10 g protein
  • 10 g fat
  • 30 g carbohydrates

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