Mango yogurt cake
- 120 g butter or margarine
- 200 g Shortbread
- 120 g Sunflower seeds
- 2 Mangoes (approx. 400 g )
- 8 sheet gelatine
- 300 g Crème fraîche
- 200 g Sugar
- 1 package Vanilla sugar
- 500 g Whole milk yogurt
- Juice of 1 lime
- Mint
- baking paper
- aluminum foil
-
45 minutes
easy
- 1.
- Melt the fat, allow to cool a little. Finely grind the baked goods with 60 g sunflower seeds in the universal chopper and mix with the butter. groundCover a springform pan (26 cm Ø) with baking paper, place the crumbles on top and press to a smooth base. Let it set in the refrigerator for at least 45 minutes. Peel the mangoes, cut from the stone. Cut one mango into cubes, the other into wedges for decoration. Cover and set aside the mango slices. Soak the gelatine in cold water. Beat the crème fraîche with the whisk of the hand mixer, pour in 120 g of sugar and vanilla sugar. Mix yogurt with lime juice. Squeeze out the gelatine, dissolve it and stir into the yoghurt. Stir in the crème fraîche and mango cubes. Pour the cream into the mold and smooth it out. Let it set in the refrigerator for at least 2 hours. Caramelize 80 g sugar in a coated pan until golden brown. Pull from the stove. Add 60 g sunflower seeds and mix with the caramel. Place on an oiled piece of aluminum foil, spread and let cool down. Cut the cake out of the mold. Break the caramel into pieces. Decorate with mango wedges, caramel pieces and mint
- 2.
- Waiting time approx. 2 3/4 hours
1 piece approx.:
- 410 kcal
- 1720 kJ
- 7 g protein
- 26 g fat
- 36 g carbohydrates
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