Ingredients for the nut base:
- 150 g soft butter
- 125 g sugar
- 3 eggs
- 125 g hazelnuts, ground
- 50 g flour
- 2 teaspoons of baking soda
- 1 tsp cinnamon
Ingredients for the mango-apple mousse:
- 3 large apples, approx. 500 g, coarsely grated
- 1 large, ripe mango, peeled and coarsely grated
- 1/2 cup sugar
- Juice of one lemon
- 2 eggs
- 2 tbsp pudding powder (cream or vanilla flavor)
For the whipped cream:
- 400 ml whipped cream
- 2 tbsp vanilla sugar
Line a springform pan (24 cm diameter) with baking paper and grease it. Preheat the oven to 160°C (fan oven).
Beat the butter until fluffy, then gradually add the sugar.
Add the eggs one at a time and continue to beat until you have a fluffy mixture.
Mix and sift the flour, baking powder and cinnamon and add to the mixture with the nuts and stir everything well again.
Pour into the springform pan and smooth out. Bake for approx. 30 minutes.
Remove from the oven and allow to cool.
For the mango-apple mousse, mix all the ingredients in a large pot and bring to the boil, stirring constantly.
Allow to cool slightly, then spread over the base of a springform pan. Place in a cool place.
Beat the whipped cream with the sugar until stiff and spread evenly over the mango-apple mousse.
Dust with cinnamon. And the cake is ready 😉
