Cream Sandwich Gateau
ready in 2 h. 50 min.
- For the sponge mixture
- ½ cup
- ⅔ cup
- 2 ½ tablespoons
- 1 pinch
- 4 tablespoons
Separate the eggs. Beat the egg yolks with the hot water and half of the sugar until very creamy.
Beat the egg whites until stiff then, still beating, trickle in the rest of the sugar. Place the beaten egg whites on top of the egg yolk mixture, sieve the flour over and fold in both together with a spatula.
Turn the mixture into a springform pan lined with baking parchment, smooth the top and bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 25-30 minutes. Do not open the oven door while it is baking.
Take out of the oven, release from the springform pan and leave to cool. Remove the baking parchment and split the cake horizontally.
Soak the gelatine in plenty of cold water. Beat the egg yolk with the sugar and almond liqueur over a hot bain-marie until very pale and creamy.
Add the squeezed-out gelatine and let it dissolve, then set aside. Mix the low-fat quark smoothly with the mascarpone, fold in the egg yolk mixture and leave until it begins to set.
Meanwhile whip the cream until stiff. Peel the mango, cut the flesh away from the stone in slices and then dice finely.
As soon as the mascarpone mixture begins to set fold in the fruit and cream. Spread the filling on the bottom half of the sponge and replace the top half.
Chill in the refrigerator for at least 2 hours. Decorate with pansies and primroses, sprinkle with sugar and serve.