Easy Summer Mango Yogurt Cream Torte
Ingredients
Biscuit base
- 50 g butter
- 3 large eggs
- 150 g sugar
- a pinch of salt
- 130 g all-purpose flour
- 1 tsp baking powder
Mango cream
- 2 ripe mangoes (about 350 g flesh)
- 2 limes
- 80 g sugar
- 8 sheets gelatin
- 300 g yogurt
- 1 tsp vanilla extract
- 400 g heavy cream
Garnish
- some mango cubes
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C). Line the bottom of a 26 cm springform pan with parchment paper. Melt the butter and let it cool. Beat eggs with sugar and salt for at least 3 minutes with a hand mixer at highest speed until foamy. Mix flour with baking powder and fold in. Finally, stir in the cooled butter.
Pour the batter into the pan. Bake in the lower third of the oven for about 25 minutes. Remove the cake base directly from the pan and invert onto a wire rack lined with parchment paper. Let it cool.
For the cream, peel the mangoes and remove the flesh from the pit. Cut into pieces, puree until smooth and strain through a coarse sieve. Squeeze the limes. Add the juice and sugar to the mango puree and mix.
Soak the gelatin in cold water according to package instructions. Warm 4-5 tablespoons of the mango puree in a saucepan. Squeeze the gelatin, add it and dissolve while stirring. Return to the remaining mango puree. Set aside 5-6 tablespoons of the puree for marbling.
Add yogurt and vanilla extract to the large portion of mango puree and mix. Whip the cream until stiff and fold into the cream mixture.
Place the cooled biscuit base back into the springform pan.
Pour the mango cream mixture over the biscuit base.
Drop the reserved mango puree on top and gently swirl with a knife to create a marbled effect.
Refrigerate for at least 4 hours, or until set.
Garnish with mango cubes before serving.
