Mango Pot Pie

Sponge mixture: Mix egg yolks with 3-4 tbsp. warm water until creamy. gradually add sugar until creamy. Whip the egg whites until stiff, pour over the egg yolk mixture form and gently fold in. Sift the flour, baking powder and cornstarch over the egg whites and gently stir again to keep the dough fluffy.

Put everything into a cake springform pan (28 cm) and bake at 175 degrees for 25 minutes in a convection oven (for all other types of ovens, the baking time will be extended by 5-10 min). Cool the base and then cut it twice, so that you get three bases. Of course, you can also bake the three bases separately.

Filling: Mix all ingredients evenly and fold in the whipped cream. Assemble the cake: spread a third of the filling evenly on the first cake layer, then place a second layer on top of the first one, add a third of the filling again and place the last layer on top. Spread the rest of the filling evenly on top and also spread the edge with the mango-curd filling.

Remove the skin from the mangos and cut out small balls with a small spoon or a ball former. Cover the cake with the mango balls and sprinkle the edge with almond flakes.

Our tip: – Scrape off the rest of the mango pulp that is still attached to the core. This can be used to make a light summer punch. Or simply crush everything together and add to the filling form.

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