A cake recipe for all foodies:
For the bases, knead together flour, powdered sugar, fat and egg yolks until smooth. Wrap in plastic wrap and chill for 30 minutes.
For the dome, soak gelatin. Stir milk (1), pudding powder and sugar until smooth. Bring remaining milk (2) to a boil, stir in mixed pudding powder and bring to a boil while stirring, then cool slightly. Squeeze gelatin and stir into pudding.
Remove the skin from half of the mangos, cut the pulp from the stone and crush. Whip the cream until stiff. Fold both into the pudding when it begins to gel. Fill mango vanilla pudding into a dome mold (1 1/2 l capacity/for one cake) and refrigerate for 4-5 hours.
Roll out shortcrust pastry between plastic wrap into 2 round sheets/each cake (the diameter of the dome mold). Place on 2 baking sheets lined with parchment paper. Prick with a fork. Bake in a heated oven (electric oven: 225 degrees /.
Gas oven: level 4) bake in order for 8-10 min. Cool.
Spread 1 cake layer with nut-nougat-cream. Put the second cake layer on top. Turn dome upside down. Whip egg whites until stiff. Season with vanillin sugar and juice of one lemon. Brush the dome with it. Bake briefly under the hot broiler until golden brown. Peel the second half of the mangos, cut them into wedges from the stone and place them around the dome on the edge of the shortcrust pastry.
Decorate with chocolate shavings if desired.
Tips:
Dome from the baking dish