← All recipes

🍽️ Fruity Easter Cake with Mango Cream

485 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 125 g Sugar
• 2 tbsp Vanilla Sugar
• 1 pinch Lemon Zest
• 125 g Flour
• 2 tbsp Cornstarch
• 1 tsp Baking Powder
• 4 tbsp Apricot Jam
• 8 sheets White Gelatin
• 3 Mangoes
• 3 Unpeeled Lemons
• 125 g Sugar
• 250 g Yogurt
• 250 g Quark
• 500 ml Whipping Cream
• 60 ml Multivitamin Juice
• Sugar decorations (to taste)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line the bottom of a springform pan with baking paper.
3. 3. Separate the eggs: Carefully lift the yolks away from the whites.
4. 4. Whisk the egg yolks with the sugar, vanilla sugar, and lemon zest until frothy.
5. 5. Beat the egg whites until stiff peaks form.
6. 6. Fold the beaten egg whites onto the yolk mixture.
7. 7. Sift the flour, starch, and baking powder over the mixture.
8. 8. Gently mix everything into a light batter.
9. 9. Pour the batter into the prepared springform pan.
10. 10. Bake the base for about 30 minutes until golden brown.
11. 11. Perform the skewer test to check for doneness.
12. 12. Invert the cake onto a wire rack.
13. 13. Allow the base to cool completely.
14. 14. Slice the cooled base horizontally into three even layers.
15. 15. Soak the gelatin in cold water.
16. 16. Peel the mangoes and remove the pit.
17. 17. Slice the fruit into 3 to 4 millimeter thick slices.
18. 18. Cut out 12 small bunny shapes from the mango slices.
19. 19. Dice the remaining fruit flesh into small cubes.
20. 20. Wash two lemons thoroughly in hot water.
21. 21. Remove the peel using a vegetable peeler or zester.
22. 22. Squeeze the juice from all the lemons.
23. 23. Mix the juice with the zest and 100 grams of sugar.
24. 24. Warm the mixture slowly while stirring.
25. 25. Continue stirring until the sugar has completely dissolved.
26. 26. Add the mango cubes to the lemon mixture.
27. 27. Allow the mixture to cool down slightly.
28. 28. Squeeze the soaked gelatin.
29. 29. Stir the gelatin into the mango-lemon mixture.
30. 30. Mix the yogurt and quark together.
31. 31. Whip 250 milliliters of cream until stiff.
32. 32. Place the first layer of the base into the springform pan.
33. 33. Drizzle the base with some multivitamin juice.
34. 34. Spread half of the cream over the base.
35. 35. Place the second layer of the base on top.
36. 36. Drizzle this layer with the remaining juice.
37. 37. Spread the remaining cream on top.
38. 38. Place the top layer of the base on.
39. 39. Chill the cake in the refrigerator for at least 3 hours.
40. 40. Carefully release the cake from the pan before serving.
41. 41. Whip the remaining cream until stiff.
42. 42. Add the remaining sugar while whipping.
43. 43. Coat the entire cake with the cream.
44. 44. Decorate the cake with the mango bunnies.
45. 45. Add sugar eggs as decoration if desired.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 58 g