Tuttifrutti charlotte with mango

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two trays with baking paper. Separate eggs for the biscuits. Beat the egg whites with 1 pinch of salt and 4 tablespoons of cold water until stiff, adding 125 g sugar.

2. 2

   Stir in the egg yolk. Mix flour, matcha and baking powder. Sieve onto the egg foam mixture and fold in carefully.

3. 3

   Pour the compound into a piping bag with perforated nozzle (approx. 6 mm Ø). Spray approx. 50 thin lady fingers (each approx. 11 cm long) with a distance of approx. 2 cm on the trays. Bake one after the other in a hot oven for about 8 minutes each.

4. 4

   Take it out, pull it onto a cake rack using the paper, let it cool down.

5. 5

   Once again line a baking tray with baking paper. Spray 2 circles (each approx. 18 cm Ø) spirally as bottoms with some distance between them. Bake in a hot oven for about 8 minutes. Take out and let cool down.

6. 6

   For the cream, soak gelatine in cold water. Peel 2 mangos, first remove the flesh from the stone, then chop finely and puree finely with a hand blender. Remove 3 tablespoons of puree. Cover and put in a cool place.

7. 7

   Mix the rest of the purée, 75 g sugar and crème fraiche. Squeeze the gelatine well. Dissolve in a small pot at low heat while stirring. First stir in 3 tbsp. mango cream and then stir the gelatine mixture into the rest of the cream.

8. 8

   Whip cream until stiff, fold in.

9. 9

   Place 1 round sponge cake base on a cake plate. Place a cake ring around it. Fill in half the cream and smooth it down. Chill for about 15 minutes.

10. 10

    Meanwhile peel the remaining mango and cut the flesh from the stone. Cut half into thin slices for decoration, cover and chill. Finely dice the rest. Place the remaining sponge cake base on the cream and spread the mango cubes on top.

11. 11

    Fill in the rest of the cream and smooth it down. Chill for about 3 hours.

12. 12

    Coarsely chop the pistachios. Wash the tamarillo and cut into slices. Remove cake ring. Spread the rest of the mango puree in the middle of the Charlotte. Add mango slices and tamarillo. Sprinkle with pistachios.

13. 13

    Place the sponge cake strips all around the edge of the cake.