Poppy seed cake with mango-vanilla cream

Ingredients

Directions

1. 1

   Place the poppy seeds in a bowl and pour 300 ml of boiling water over them. Let it swell for about 15 minutes. Coarsely chop the hazelnuts. Grease a springform pan (26 cm Ø) well. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.

2. 2

   manufacturer). Drain the poppy seeds well and puree them a little finer in the universal chopper.

3. 3

   Separate eggs. Beat the egg white and 1 pinch of salt in a large bowl until stiff. Stir the egg yolk and 275 g sugar for about 5 minutes until creamy. Stir in poppy seeds, hazelnuts, almonds, starch and lemon juice.

4. 4

   Fold the beaten egg white in portions under the poppy seed mixture. Fill the dough into the tin, smooth it down and bake in a hot oven for 40-45 minutes. Take out and let cool down.

5. 5

   For the vanilla cream, stir the sauce powder, 1 tablespoon sugar and 6 tablespoons milk until smooth. Boil up the rest of the milk. Stir in the sauce powder and simmer for about 1 minute. Remove from the heat and let it cool down for about 15 minutes, stirring occasionally.

6. 6

   Peel the mango and cut the flesh from the stone. 1⁄2 Cut the mango into small cubes, cut the rest of the mango roughly and puree finely. Stir the vanilla sauce into the mango puree, puree again briefly.

7. 7

   Carefully remove the cake from the mould. Whip the cream until stiff and spread on the cake. Spread the mango vanilla cream on top and sprinkle with the mango cubes.