Mangolassi curd pieces
- 3 eggs (size M)
- 195 g Sugar
- 100 g flour
- 25 g Cornstarch
- 1 1/2 TL Baking powder
- 5 EL Milk
- 2 can (s) (425 ml each) Mango
- 13 sheet Gelatine
- 1 EL lemon juice
- 250 g low-fat quark
- 500 Whole milk yoghurt
- 200 g whipped cream
- 1/2 fresh mango
- 6 Wafer rolls (Cigarettes Russes)
- fat
75 minutes
- 1.
- Mix eggs and 125 g sugar with the whisk Mix the hand mixer for approx. 5 minutes until very creamy. Mix the flour, starch and baking powder and fold in alternately with the milk. Pour the mixture into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes. Take the biscuit out of the oven and let it cool down. Drain the canned mangoes well. Soak 4 sheets of gelatine in cold water. Puree the mangoes, lemon juice and 20 g sugar. Squeeze out the gelatine and release. Mix 3 tablespoons of puree with the gelatine and stir into the rest of the puree. Remove the sponge cake from the mold and place in a cake ring. Spread the puree on the base and wipe the surface with the back of the spoon. Chill the bottom. Soak 9 sheets of gelatine in cold water. Mix the quark, yoghurt and 50 g sugar. Squeeze out the gelatine and dissolve it, mix with 3 tablespoons of quark mass and stir into the quark mass. Whip the cream until stiff and fold in. Chill the mixture for approx. 10 minutes. As soon as the mango puree begins to gel, add the quark mixture and smooth it out. Chill the cake for at least 2 hours. Peel the fresh mango, cut the pulp from the stone and dice. Halve the wafer rolls at an angle. Cut the cake into 12 pieces and decorate with rolls and mango cubes
- 2.
- Waiting time approx. 2 1/4 hours
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