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Mango Cream Cake

40+ Min. Moderate Serves 12

Here’s how it’s done:

  • 1
    Break the cocoa biscuits into small pieces and put the cream filling into a bowl. Melt the vegetable margarine, mix with the crumbled biscuits and the coconut flakes, then pour into a small springform pan (20 cm) and press down firmly.
  • 2
    Mix the Streichglück spread with the biscuit cream filling and the lukewarm Lughurt, then mix in the lemon juice and icing sugar.
  • 3
    Bring the gelling agent to the boil following the instructions on the packet, let it cool down a little, then add the cream spread mixture a little at a time, stir until smooth and pour into the springform pan.
  • 4
    For the glaze, bring the multi-fruit juice to the boil with the gelling agent following the dosage instructions, simmer gently while stirring, allow to cool down slightly, then carefully pour onto the cream mixture.
  • 5
    Place in the refrigerator, preferably overnight, to set. Sprinkle with coconut flakes before serving.

Bon appétit!

ingredients

Streichglück Plain
3 x 150 g

MADE WITH LUVE

Streichglück Plain

Lughurt Mango
300 g

MADE WITH LUVE

Lughurt Mango

Drink Plain
a little

MADE WITH LUVE

Drink Plain

30 g
Icing sugar
1 dash
Lemon juice
1 pkg
plant-based gelling agent (see instructions on the packet)
60 g
pure vegetable margarine
170 g
plant-based cocoa biscuits with cream centres
2 tsp
Coconut flakes and an additional decoration
220 ml
Multi-fruit juice for the glaze

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