Mango Vanilla Sprinkle Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 mango (s)
For the yeast dough:
- 200 g flour
- 0.33 cube yeast or 1/2 pack dry yeast
- 0.5 teaspoon ½ baking powder
- 110 ml milk
- 30 grams sugar
- 30 g butter, soft
- 1 pinch (s) salt
For the sprinkles:
- 125 g flour
- 100 g suar
- 100 g butter
- 1 pinch (s) salt
- 0.5 teaspoon ½ vanilla powder
Print Recipe
Pin Recipe Instructions
- Mix the flour and baking powder in a mixing bowl. Warm the milk very slightly and dissolve the sugar and yeast (1/3 of the yeast cube) in it and add to the flour in one go. Add soft butter and salt and work everything into a yeast dough. Cover and let the dough rise in a warm place for about 20 minutes.
- In the meantime, peel the mango, remove the pulp from the side and cut into wedges, place on a plate and set aside.
- For the crumble, first liquefy the butter and let it cool down a little. Mix all other ingredients in a tall mixing bowl, pour the melted butter over it and stir the crumble with a fork. Finally, reduce the crumbles with your floured hand or shape them into crumbles.
- Knead the risen yeast dough briefly again and then put it in a greased and floured baking pan (32 cm) and press it apart with your fingers. Unwelling is not necessary. Prick the pastry base a few times with a fork, spread the mango slices on top and finally sprinkle the fine crumble on top.
- Bake the cake in a preheated oven at 175 ° C for about 30 minutes. After baking, let the cake cool down briefly in the tin and only then remove it.
- Incidentally, it tastes best when it is lukewarm. A dollop of cream rounds off the taste.
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