Mango Cake with White Chocolate

Rating: 4.00 / 5.00 (5 Votes)

Total time: 5 min

Servings: 1.0 (servings)

Shortcrust pastry base:

Viennese mass / sponge cake:

Mango cream:

Mango pulp:

Watering hole:

Mango jelly:



For the shortcrust pastry, quickly knead all ingredients until smooth. Leave the dough to rest for about

half an hour in the refrigerator. Now roll out, cut out a ring of 26 cm ø and place on a baking sheet lined with parchment paper.

Prick the dough a few times with a fork and then bake for 10 minutes in a hot oven at 180 °C top and bottom heat.

For the frankfurter quantity (sponge cake), melt the butter in a saucepan and let it boil once, then remove it from the kitchen stove. Beat the sugar, eggs, vanilla sugar, a little salt and lemon zest briefly in a bain-marie until warm, then remove the baking bowl from the bain-marie and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter.

Pour the mixture into a 24-cup cake springform pan or into a 24-cup ring wrapped in parchment paper. Bake in a 180 °C convection oven for 2 minutes, then turn down to 165 °C and continue baking for approx. 18 minutes. Then cool well. Divide the base into three slices.

For the mango cream, soak the gelatine in cold water, beat the yolks and sugar on a bain-marie until they form a rose (whip until warm), then stir in the vanilla pulp, the juice of one lemon and the mango pulp. Squeeze the gelatin and let it melt in the mango mixture. Whip until cold. Finally, fold in the semi-stiff whipped cream. Divide the mixture into three parts.

For the mango pulp, remove the peel from the mangoes and remove the

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