For the cake, grease the cake tin and preheat the oven to 180 ° C fan oven.
Grate the zucchini in the cake pan.
Put all other ingredients for the cake in a mixing bowl and mix well until a batter is formed. Then put this in the mold and mix with the zucchini. Bake the cake for about 50 minutes.
Separate the eggs for the pistachio mousse. Beat the egg yolks with the espresso and sugar in the mixing bowl vigorously and then set aside.
Then wash and dry the bowl, also whip the egg whites and set aside.
Wash and dry the bowl again and then whip the cream with the cream stiffener and gelatine until it is firm.
Then mix the egg yolk, egg white, cream, sweet and salty pistachio cream and carefully fold in. Cover the finished mousse and place it in the fridge for several hours to cool.
For the ganache, mix the cream and chocolate while stirring in a non-stick pan over medium heat. Let the finished mixture cool in the refrigerator.
Put it out about 30 minutes before serving and let it come to room temperature. Stir again briefly just before serving.
Peel and puree the mango. Then sieve, mix the liquid with a little gelatine and put in the cold. Then cut the firm, cold mass into cubes.
To serve, first put the mousse on the plate, place the cake on top and decorate with powdered sugar and sweet pistachio cream. Pour the chocolate ganache and mango on top or aside.
Kevin prepared this recipe as a dessert on Friday, February 19th, 21st on the program “Das Perfekt Dinner” - Day 5 from Frankfurt.
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