Instructions:

Prepare the Biscuit:

– Preheat the oven to 356°F (180°C).
– Beat egg whites with sugar until stiff peaks form, then gently fold in the yolks.
– Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil.
– Bake in a 26cm springform pan for 30-35 minutes.

Prepare the Shortcrust Pastry:

– Quickly knead all ingredients to form a dough, roll out, and cut out using a 26cm springform pan ring.
– Bake at 356°F (180°C) for 10-15 minutes until golden brown.

Make the Mango Curd:

– Combine all ingredients in a pot and bring to a boil while stirring.
– Let simmer for 1-2 minutes, then cool to room temperature.

Prepare the Mango Cream:

– Soak gelatine in cold water. Whip the cream until stiff.
– Fold in 400g of the cooled mango curd.
– Melt the gelatine, mix with some mango cream, then fold back into the rest of the mango cream.

Assemble the Cake:

– Spread mango curd on the shortcrust base inside a cake ring.
– Slice the biscuit horizontally, coat with mango curd, and stack on the base, spreading mango cream between layers and on top.

For the Fruit Glaze:

– Boil mango with sugar and lime juice, blend, dissolve soaked gelatine in it, and spread on the cake.
– Chill for at least 3 hours.

Surrender to the divine flavors and textures of our Mango Cream Cake, a heavenly creation that’s sure to make every bite an unforgettable experience!.

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