Ingredients for 12 pieces
For the pastry:
50 g butter
3 eggs (M)
200 g icing sugar
salt
75 g flour
25 g cornflour
For the filling:
8 leaves gelatine
2 mangoes á 350 g
300 ml orange juice
100 g sugar
450 g raspberries
2 tbsp lemon juice
500 g whipped cream
1 sachet cake glaze
Preparation:
1. Melt the butter. Beat the eggs with 75 g icing sugar and 1 pinch of salt until foamy. Sift flour and starch over the mixture and fold in with the butter. Pour the mixture into a springform pan (26 cm diameter) lined with baking paper and bake in a preheated oven at 175°C (fan oven 150°C) for 20 minutes, allow to cool.
2. Soak the gelatine. Peel the mango, puree 250 g flesh, 50 ml orange juice and 50 g sugar. Sort the raspberries. Purée 300 g raspberries with 50 g sugar and lemon juice. Dissolve the gelatine and stir half of the liquid gelatine into each puree. Whip the cream until stiff and fold one half into each purée.
3. Cut the cake base horizontally. Place the bottom layer in a springform pan, spread with raspberry cream. Place the 2nd base on top and spread mango cream on top. Chill for at least 4 hours.
4. Cut the remaining mangoes into wedges and place on top of the cake with the raspberries. Mix the cake glaze with the remaining orange juice and sugar. Prepare according to the packet instructions and pour over the fruit, leave to set.
Preparation time approx.: 1.5 hours, baking time approx. 20 minutes, cooling time approx. 4 hours.
Nutritional values per piece approx.:
Calories: 359
Joule: 1504
Protein: 5,7 g
Fat: 18,0 g
Carbohydrates: 42.6 g
(FoodCentrale by ddp images)
