This recipe is best with
Recipe Ingredient
- Yoghurt mango cream Filling:
- 1/2 l whipped fresh cream
- 200g sugar
- 200g fresh mango puree
- 200g fresh low-fat yoghurt
- 6 pieces gelatin leaves
- Layer cake:
- 150g egg yolk
- 150g ground almond
- 150g icing sugar
- 100g butter, melted
- 100g egg white
- 100g sugar
- 150g cake flour, sieved
Instructions
- Soften gelatin leaves in cold water. Warm oven and double-boil the mango puree, yoghurt and sugar. Squeeze dry gelatin leaves and add to mixture. Mix thoroughly and allow to cool. Fold in lightly whipped cream.
- Fill into cake ring lined with layered cake. Place in refrigerator for 24 hours. To remove cake, warm the outside of the cake ring with a warm cloth. Then top the cake with fresh mango cubes.
- To make layer cake: Whisk ground almond, icing sugar, egg yolk and flour for 30 minutes or until light and fluffy. Add melted butter and mix for another five minutes. Whisk egg white and sugar separately. Fold into the mixture. Spread a thin layer on a deep dish tray and bake until light brown in a 200°c oven. Remove from oven. Spread second layer of mixture directly on top of the first baked layer. Repeat baking process until mixture finishes or until there are 15 layers.
