Almond Heart with Mango Cream

Try this delicious cake recipe:

Preheat oven to 175 degrees Celsius.

Grease a heart-shaped cake pan and sprinkle with breadcrumbs.

Separate eggs. Whip egg whites until stiff. Beat yolks with sugar until creamy. Mix flour with baking powder, sift onto egg yolk mixture, add almond kernels and fold in lightly with a whisk. Fill the dough into the form. Bake in the oven for about 25 minutes, then cool.

Soak gelatin in cold water according to package directions. Remove peel from mango, cut in half, remove stone. Cut the flesh into about 9 nice slices for decoration, crush the rest. Stir sour milk with sugar and mango puree. Melt 3/4 of the gelatine dripping wet in a small saucepan at low temperature, stir with a little bit of sour milk and add to the remaining sour milk form. Place in the refrigerator for about 10 minutes to set. Whip a third of the whipped cream until stiff. Cut the heart in half diagonally with a thread. Fold the whipped cream into the just set cream and fill the heart with the cream. Allow remaining gelatine to melt, whip remaining whipped cream with powdered sugar and juice of one lemon until stiff. Stir the gelatine at the beginning with a little whipped cream, then with the whole amount of cream. Cover the heart with the gelatine, gently lifting the whipped cream with the back of a spoon. Chill. Top the heart with the mango wedges in a fan shape.

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