Exotic cake - mango, banana, kiwi (with step-by-step photos)

Ingredients for the dough:

• 100 grams of butter
• 60 grams of almond powder
• 50 grams of sugar
• 50 grams of flour
• 40 grams of crushed walnuts
• 2 eggs

Ingredients for the mango filling:

• 450 grams of mango
• 250 grams of mascarpone cheese
• 4 spoons with sugar
• 5 grams of gelatin sheets
• 5 saffron threads
• a few cardamom seeds 

Ingredients for the banana filling

• 2 bananas
• 100 milliliters of milk
• 250 grams of condensed milk
• 4 grams of gelatin sheets

Ingredients for the kiwi filling:

• 3 kiwi
• 3 grams of gelatin sheets
• 2-3 spoons with condensed milk
• the juice from 1 orange

Prepare the dough:

Beat the eggs with the sugar for about 8 minutes.

Add the melted butter, the flour, the almond powder and the crushed walnuts and mix until well incorporated.

Put the dough in a tray and bake it at 180 Celsius degrees for 20-25 minutes or until ready.

Let it cool!

Prepare the mango filling:

Clean and mash the mango together with the saffron and the cardamom.

Hydrate the gelatin.

Put the mashed mango mixed with the sugar over a slow fire and let it boil for a few moments.

Add the gelatin while the mango is still warm and mix. Let it cool. Add the mascarpone cheese and mix.

Banana filling:

Warm the milk and add the hydrated gelatin. Clean and mash the bananas then poor the milk over the banana. Let it cool!

Add the condensed milk and mix well.

Kiwi filling:

Clean and mash the kiwi. Add the juice from the orange and let the kiwi simmer at slow fire for a few moments. Add the hydrated gelatin while still warm and mix.

Let it cool!

Add the sweetened condensed milk and mix.

Assembling the cake:

On a plate, add the dough layer at the bottom of a detachable circle, then add the banana filling and put it in the fridge to rest for an hour.

Take it out from the fridge and add the kiwi filling. Let it rest for another 30 minutes in the fridge.

Now take it out again and put the mango filling. Put it in the fridge for another hour.

When ready, take out the circle and cover the cake with some cream and candied orange peel.

Enjoy!

Exotic cake - recipe (including photos)

Ingredients for the dough:

• 130 grams of butter
• 100 grams of flour
• 70 grams of sugar
• 30 grams of pistachio
• 2 big eggs or 3 smaller eggs
• half of a spoon with baking powder

Ingredients for the pomegranate filling:

• 200 grams of fresh cream
• 4 spoons with sugar
• 3 grams of gelatin sheets
• juice from one pomegranate

Ingredients for the persimmon (kaki) filling:

• 200 grams of fresh cream
• 3 grams of gelatin sheets
• 2 spoons with sugar (or more according to your taste)
• 1 mashed kaki

Topping:

• 150 grams of fresh cream
• 2 spoons with sugar
• pomegranate seeds
• a few physalis

Prepare the dough:
Mix the flour with the crushed pistachio and the baking powder.

Beat the butter at room temperature with the sugar until fluffy.

Add the eggs over the sugar, one by one, and mix well.

Add the flour/pistachio composition and mix well.

Put the dough in a form on baking paper and bake it at 180 Celsius degrees for 30-40 minutes or until golden brown.

Let it cool!

Prepare the pomegranate filling:
Boil the juice from the pomegranate with half of the sugar.
Let it cool. While still warm add the gelatin sheets and mix until it dissolves. Let it cool!

Beat the fresh cream with the remaining sugar.
Add the pomegranate juice and mix.

Prepare the persimmon filling:
Mash the fruit and mix it with 1 spoon of sugar.

Let it boil for a few seconds at slow fire.
Add the gelatin while still warm and mix. Let it cool!

Beat the fresh cream with the other spoon with sugar and then mix it with the kaki.

Assembling the cake :
Divide the dough in 2 layers. Set the bottom layer. Add a detachable circle and add the filling .

We alternated one spoon with pomegranate filling with one spoon with kaki filling until all the filling was used. Put the cake in the fridge for at least 2 hours.

Take out the cake and add the second layer. Beat the cream with the sugar and then cover with it the cake.

Spread some pomegranate seeds and physalis fruit.

Enjoy!