{"id":17400,"date":"2022-07-02T10:03:45","date_gmt":"2022-07-02T07:03:45","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=17400"},"modified":"2022-07-02T10:09:42","modified_gmt":"2022-07-02T07:09:42","slug":"mango-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/mango-torte\/","title":{"rendered":"Mango cake"},"content":{"rendered":"

Tender, delicious, sunny! And with fantastically great nutritional value!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients (diameter 18 cm)<\/div>\n
19<\/span> <\/span> (158 g) cookies "Ladies' fingers" <\/span><\/div>\n
Ingredients for Sponge Cake<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
70<\/span> g<\/span> Milk<\/span><\/div>\n
40<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
30<\/span> g<\/span> Rice flour<\/span><\/div>\n
40<\/span> g<\/span> Erythritol<\/span><\/div>\n
3<\/span> g<\/span> Baking powder<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
50<\/span> g<\/span> Apricot jam without sugar<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for filling<\/div>\n
500<\/span> g<\/span> Fresh cheese Ricotta Lago Maggiore 6%<\/span><\/div>\n
300<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
300<\/span> g<\/span> Fresh ripe mango<\/span><\/div>\n
100<\/span> g<\/span> Dry mango or peach jelly (for example \u2013 Dr. Outher)<\/span><\/div>\n
150<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Mango jelly layer <\/div>\n
300<\/span> g<\/span> Fresh mango<\/span><\/div>\n
70<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
6<\/span> g<\/span> Gelatin + 48 g of water for swelling<\/span><\/div>\n
Turmeric \u2013 for color enhancement<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Prepare ahead of time: peel and cut into pieces 2 x 300 g mangoes.<\/p>\n<\/div>\n<\/div>\n

Sponge cake preparation<\/div>\n
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Separate the egg whites from the yolks of 2 eggs.<\/p>\n<\/div>\n<\/div>\n

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Add erythritol, and milk to the egg yolks, and whisk. Add flour.<\/p>\n<\/div>\n<\/div>\n

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Beat the egg whites and mix them into the whipped dough.<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into a mold and bake a biscuit at a temperature of ~ 180 degrees. <\/p>\n<\/div>\n<\/div>\n

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Cool the sponge cake and cut it in half.<\/p>\n<\/div>\n<\/div>\n

Mango mousse preparation<\/div>\n
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Pour 100 g of dry mango jelly with 150 g of water and heat to dissolve the gelatin (do not boil). I melt it in 20-second pulses in the microwave. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Mix fresh Ricotta cheese with culinary curd \"Baltais\" and sweetener. Stir in 300 g of chopped mango pieces. (I blended them a little more).<\/p>\n<\/div>\n<\/div>\n

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Add the cooled mango jelly to the mass and mix.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place 1-half of the cut sponge cake on the base. Soak with a mixture of apricot jam and water.<\/p>\n<\/div>\n<\/div>\n

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Place an acetate sheet and a metal pastry ring around it. Arrange the cookies vertically on the inside.<\/p>\n

\"Mango<\/p>\n<\/div>\n<\/div>\n

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Pour the prepared mango mousse inside.<\/p>\n<\/div>\n<\/div>\n

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Put the other half of the biscuit on top of the mango mousse and press down. Soak it with a mixture of apricot jam and water. Put it in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Preparation of mango jelly for pouring. <\/div>\n
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Pour 8 g of gelatin with 48 g of water and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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Put 300 g of sliced mango and 50 g of water in a saucepan. Add sweetener and turmeric as needed. Cook and whisk with a blender.<\/p>\n<\/div>\n<\/div>\n

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Melt the swollen gelatin and add it to the mango puree.<\/p>\n<\/div>\n<\/div>\n

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Take the cake out of the refrigerator and pour the mango mixture on top. Put it back in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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Decorate as you like in the morning.<\/p>\n

\"Mango<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":17401,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-17400","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=17400"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17400\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/17401"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=17400"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=17400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}