Mango cake with amarettini
- 150 g Butter
- 150 g Ladyfingers
- 100 g Amarettini
- 10 sheet gelatine
- 1 jar (s) (425 ml; Weight: 230 g) Mango
- 500 g sour cream
- 2 packet vanillin- Sugar
- 60 g Sugar
- 450 g whipped cream
- 1 packet cream stabilizer
- fresh mango wedges and mint
- oil
45 minutes
light
- 1.
- Melt the butter in a saucepan, let it cool to let. Finely crumble the ladyfingers and 75 g amarettini. Mix with the butter. Brush a springform pan (26 cm Ø) lightly with oil. Add the crumbs. Press with your hands to a flat base, forming an approx. 2 cm high edge. Approx. Chill for 30 minutes. Soak the gelatine in cold water. Drain the mango, purée finely. Squeeze out 4 sheets of gelatine, dissolve and stir into the puree, chill. Mix the sour cream, 1 packet of vanilla sugar and sugar. Squeeze out 6 sheets of gelatine, dissolve. Stir 2 tablespoons of cream into the gelatine. Then stir everything into the rest of the cream. Whip 250 g cream until stiff,subdivide. Approx. Put half of the cream on the bottom. Place half of the mango puree on top in blobs. Pull through with a fork. Spread the rest of the cream and puree on top in the same way. Approx. Chill for 3 hours. Mix the cream stabilizer and 1 packet of vanilla sugar. Whip 200 g cream until stiff, pour in the cream setting. Pour the cream into a piping bag with a large star nozzle. Remove the cake from the mold. Sprinkle tuffs on the cake. Sprinkle with 25 g of amarettini. Decorate with mango wedges and mint
- 2.
- Wait 3 1/2 hours
1 piece approx.:
- 320 kcal
- 1340 kJ
- 4 g protein
- 25 g fat
- 20 g carbohydrates
Leave A Comment