INGREDIENTS
4 eggs
130 grams of sugar
1 pinch of salt
vanilla
1/2 tsp baking powder
35 g cornstarch
100 grams of flour
Mango compote:
300 g of mango corresponds to about 1 mango
1 lemon
20 g cornstarch
40 grams of sugar
Mango-cream:
6 sheets of gelatin
300 g mango or 1 pack of frozen mango
80 grams of sugar
vanilla
400 ml cream
200g of crème fraîche
Butter cream:
250 g mango cream (see above)
250 grams of butter
Decoration:
....
PREPARATION
biscuit
Prepare the biscuit base with the ingredients from the recipe and bake in a 20 cm springform pan.
Allow the biscuit to cool completely and divide into 4 layers.
mango compote
Peel the mango, remove the core and cut into pieces of approx. 1cm.
Finely grate the zest of the lemon. Squeeze out the juice and add water to 100ml.
Mix the cornstarch with some of the liquid until it forms a paste.
Boil the mango pieces and the remaining liquid together with the sugar and lemon zest. Simmer for 5 minutes until some juice forms.
Remove the pot from the stove, then stir in the cornstarch and bring everything to the boil again. Stir for about 1 minute. Simmer. A thick compote should form.
Let the compote cool down a bit. The best way to do this is to simply leave it in the pot, put the lid on it and leave it at room temperature. This way it does not cool down completely, so that it remains soft enough to cover the cake.
Mango-cream:
Soak the gelatine in cold water.
Peel the mango, remove the core and cut into pieces again. Puree the pieces.
Boil mango puree with sugar and vanilla. Remove from stove. Squeeze out the gelatine and dissolve leaf by leaf in the warm purée. Allow to cool slightly.
Whip the cream until stiff.
Stir the crème fraiche into the warm mango puree one tablespoon at a time.
Fold the mango puree into the cream using a whisk.
Set aside 250 g mango cream.
CAKE:
Clamp the top layer of sponge cake with a cake ring.
Pour in half of the cream. Lay the next floor.
Then spread the compote on top. The compote should only be lukewarm, otherwise the cream would melt.
Layer the base, cream and the last base again. Use the last floor upside down so that the surface is smooth.
Chill the cake for at least 2 to 3 hours. Only then does the gelatine set and the cream becomes firm.
Beat the softened butter for approx. 5 minutes.
Stir the set aside room-temperature mango cream into the butter, a tablespoon at a time. Carefully loosen the cake ring. Use a knife to cut between the ring and the cake.
Cover the cake with a first, thin layer of buttercream. Then cool for 20 to 30 minutes,
Decoration:
Chop the white chocolate and grate the zest of a lime.
Decorate the cake with a cake topper.
The birthday party can begin.