Mango Cake

Shortcrust dough: Knead all the dough ingredients in a wide first with the hand mixer (dough hook) and then with your hands until smooth. Shape the dough into a ball and rest in the refrigerator for one hour, wrapped in plastic wrap. Then roll out the dough on a floured work surface to about the size of a 28-centimeter diameter springform pan. Cover the bottom of the springform pan with parchment paper, place the dough on top, press it into the pan and prick it a few times with a fork. Bake at 200 °C (top and bottom heat) for 15 to 20 minutes until the short pastry base is golden brown.

Sponge dough: Beat salt, eggs, sugar and vanilla sugar until sugar is completely dissolved. Combine flour and baking powder, sift over the top and fold in briefly. Pour the batter into a cake springform pan (28 cm ø) lined with parchment paper and bake at 175 °C (top and bottom heat) for about 15 minutes.

When both bases have cooled, place the short pastry base on a cake plate and spread with the apricot jam. Place the sponge cake base on top, drizzle with orange liqueur and place a springform rim around it.

Mango puree: Soak the gelatine according to package instructions. Remove the skin from the mangos (with a peeler) and peel off larger pieces down to the core. (Drain the mangoes from the can.) Cut the pieces a tiny bit smaller. Set aside a small piece of mango per pie slice for garnish. Cut the rest of the fruit

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