Mango "Cheese" Cake (cake tin 28 cm diameter)
Biscuit base
Bottom layer
Finely crush the biscuits (e.g. in a closed bag). Melt the butter and mix with the biscuits. Then spread on the bottom of the tin (the tin should be the same tin in which the biscuit dough was baked) and press down very firmly. Chill in the fridge (at least 30 min). This creates a shortcrust pastry-like base.
Filling
Approx. 800 g coconut yoghurt natural (e.g. this one)
Lemon zest (amount to taste)
Approx. 100 g sugar (according to taste)
Approx. 300 g very finely chopped mango (e.g. a pack of frozen mango)
2 packets gelatine (I use this cold soluble beef gelatine)
Mix yoghurt, lemon zest, sugar well, add the chopped mango and then process the gelatine according to the packet instructions. (in the case of this gelatine, just let it trickle in slowly while stirring). Blend until the cream becomes noticeably firmer.
Combine
1 jar lemon curd
Remove the tin with the bottom layer from the fridge and spread a good amount of lemon curd on the bottom. Then place the first biscuit base on top. Spread Lemon Curd on this base again. 1/3 of the cream and then the second base. Spread lemon curd on this base too -- 1/3 of the cream and the last base -- Lemon Curd -- spread the rest of the cream on top. Then place the cake in the fridge to set.
Mango mirror
1 packet of cake glaze
Approx. 300 g mango
Finely chop the mango to a pulp, e.g. with a magic wand. Bring to the boil in a saucepan with the cake glaze and sugar, if desired, while stirring (whisk). Slowly spread the mango mixture by the tablespoonful over the cold cake. Then leave to cool completely in the fridge.
When the cake has set, the mould can be removed and decorated as desired.
(The following picture shows only two layers of cake)
Possible decoration
(melt some Chocolate and fill it up in a bag / cut one edge a little bit and do some patterns on baking paper)
Biscuit base
- 6 eggs (room temperature)
- 200 g sugar
- 240 g glutenfree flour (e.g. this one)
- 1 packet baking powder
- Lemon zest
Bottom layer
- 200g gluten-free biscuits or spoon biscuits (if the biscuits are not sweet enough, additional sugar can be used)
- 125g butter
Finely crush the biscuits (e.g. in a closed bag). Melt the butter and mix with the biscuits. Then spread on the bottom of the tin (the tin should be the same tin in which the biscuit dough was baked) and press down very firmly. Chill in the fridge (at least 30 min). This creates a shortcrust pastry-like base.
Filling
Approx. 800 g coconut yoghurt natural (e.g. this one)
Lemon zest (amount to taste)
Approx. 100 g sugar (according to taste)
Approx. 300 g very finely chopped mango (e.g. a pack of frozen mango)
2 packets gelatine (I use this cold soluble beef gelatine)
Mix yoghurt, lemon zest, sugar well, add the chopped mango and then process the gelatine according to the packet instructions. (in the case of this gelatine, just let it trickle in slowly while stirring). Blend until the cream becomes noticeably firmer.
Combine
1 jar lemon curd
Remove the tin with the bottom layer from the fridge and spread a good amount of lemon curd on the bottom. Then place the first biscuit base on top. Spread Lemon Curd on this base again. 1/3 of the cream and then the second base. Spread lemon curd on this base too -- 1/3 of the cream and the last base -- Lemon Curd -- spread the rest of the cream on top. Then place the cake in the fridge to set.
Mango mirror
1 packet of cake glaze
Approx. 300 g mango
Finely chop the mango to a pulp, e.g. with a magic wand. Bring to the boil in a saucepan with the cake glaze and sugar, if desired, while stirring (whisk). Slowly spread the mango mixture by the tablespoonful over the cold cake. Then leave to cool completely in the fridge.
When the cake has set, the mould can be removed and decorated as desired.
(The following picture shows only two layers of cake)
Possible decoration
(melt some Chocolate and fill it up in a bag / cut one edge a little bit and do some patterns on baking paper)