Ingredients
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11 tbsp butter or margarine, softened
1 pinch salt
2 tsp vanilla extract
3/4 cup + 2 tbsp sugar
3 None eggs
1 cup all purpose flour
3/4 cup ground almonds
1 tsp baking powder
1/2 cup sour cream
1/4 cup blanched almonds
4 leaves gelatin
1 None mango, peeled and stoned
1 cup mascarpone
1/2 cup low-fat cream cheese
1/2 cup powdered sugar
1/2 cup heavy cream
4 oz dark chocolate, chopped
Preparation
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Preheat the oven to 300\u00b0F. Mix the butter, salt, 1 tsp of vanilla extract, and 3/4 cup of sugar with a hand mixer until creamy. Mix in the eggs one by one. In a separate bowl, mix the flour, ground almonds, and baking powder then stir into the butter mixture alternately with the sour cream. Pour the batter into a greased and floured 4 1/4 cup Savarin cake pan and bake for about 30 minutes. Remove cake from the oven and let rest for 10 minutes in the pan on a wire rack. Turn it out of the cake pan and let it cool completely.
Bring 2 tbsp of sugar and 4 tbsp of water to the boil in a pan, and cook until it becomes syrupy. Add the almonds and caramelize until golden brown. Put them on parchment paper to cool.
Soak the gelatin in cold water. Finely puree 1/3 of the mango and finely dice another 1/3 of it. Cut the remaining 1/3 into thin slices and set aside for decorating. In a large bowl, mix the mascarpone, cream cheese, mango puree, powdered sugar, and 1 tsp of vanilla extract until smooth. Drain the excess water off the gelatin and dissolve it in a saucepan over a low heat. Mix a little of the mascarpone mixture into the gelatin, then add it back to the rest of the mixture. Whip the cream until stiff and fold in the diced mango. Gently combine the mascarpone mixture with the whipped cream mixture.
Cut the cakes in half horizontally and spread the cream on the bottom half. Chill the cake for 20 minutes. Melt the chocolate over a double boiler. Place the top half of cake on the cream and drizzle the chocolate over the cake. Decorate with almonds and remaining mango and serve.
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