Mango cake with lemon curd

Name: mango cake with lemon curd
Cook time: 20 min
Total time: 70 min
Yield: 10
Ingredients: 150 g sugar; 1 bag vanilla sugar; 150 g butter at room temperature; 1 egg; 300 g self raising flour; 1 pot lecurd 340 g; 1 ripe mango; powdered sugar to pollinate; 50 g dark chocolate cooled; 10 physalis gooseberry

A tasty recipe. The vegetarian dessert contains the following ingredients: sugar, vanilla sugar, butter (at room temperature), egg, self-raising flour, lemon curd (340 g), mango, powdered sugar (for pollination), dark chocolate (chilled) and physalis (Cape gold berry) .

Ingredients

Kitchen Stuff

spring form (diameter 24 cm), greased

Directions

Preheat the oven to 175 ° C.
Put the sugar, vanilla sugar, butter and egg in a bowl.
Sift the flour with a pinch of salt above it.
Mix with a mixer with kneading hooks to a smooth and cohesive dough.
Press the dough evenly on the bottom and against the side of the mold and make a deeper 2-3 centimeters high.
Spread the lecride over the bottom and gently push the edges back to just above the leces.
Bake the cake in the oven in 45-50 minutes until golden brown and done.
Allow the cake to cool completely and remove the mold.
Peel the mango and cut the flesh of the kernel into nice strips.
Grate the chocolate with a cheese slicer into pieces.
Place the mango on the lecar and sprinkle the cake edge with a sieve with icing sugar.
Sprinkle the chocolate shavings over the cake and decorate with the physalis..