Mango Nougat Cake

For the mango nougat cake, melt the nougat in a water bath.

Mix the eggs and sugar until frothy. Stir in lemon flavoring and the speculaas spice. Sift flour and baking powder and stir in with the nougat.

Preheat oven to 175 °C. Line a 26 cm diameter springform pan with baking paper, pour in the batter, smooth it out and bake for about 30 minutes. Then let cool well.

Cut the cake once horizontally. Place a cake ring around the bottom layer.

For the mango puree, soak 3 sheets of gelatin in cold water. Peel the mango and cut into wedges, reserving 3 wedges for decoration.

Puree the mangos with 40 g sugar. Stir the remaining 40 g sugar into the vanilla yogurt.

Dissolve gelatin according to package directions and add 5 tablespoons mango puree, then stir into remaining mango puree.

Soak 7 sheets of gelatin in cold water, squeeze out and dissolve according to package directions. Mix with 5 tablespoons vanilla yogurt and add to remaining vanilla yogurt.

Whip the cream until stiff and fold into the yogurt.

Spread half of the yogurt mixture on the first cake layer, spoon on some mango dots, and use a fork to make a marbling through. Place the second cake layer and cover again with yogurt cream and decorate with mango puree.

Let the cake set in the refrigerator for at least 3 hours. Then carefully remove the cake ring and decorate the mango nougat cake with pistachio kernels and the mango pal

Preparation Tip:

The mango nougat cake can also be decorated with hazelnut brittle instead of pistachios.

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