Hawaiian cream cake “Kona Mango” – a detailed recipe cooking. 
Photo of the dish:Sam Choi Time: 4 hours. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Korzh:
- 2 tbsp. sifted flour
- 1/2 tbsp. chopped macadamia nuts
- 1 tbsp. cold butter or margarine (225 gr.)
Cream Cheese Filling:
- 225 gr. fat cream
- 1 tsp Sahara
- 1/2 tsp vanilla extract
- 1 pack (225 gr.) Cream cheese cream
Pie Top:
- 5 tbsp. peeled and chopped, hard ripe mango
- 2 sachets of gelatin
- 1 tbsp. boiling water
- 1 tbsp. Sahara
- 1/4 tsp salt
- 4 tbsp. l lemon juice
Recipes with similar ingredients: premium flour, walnut macadamia, cream, vanilla extract, cream cheese, lemon juice, mango, gelatin
Recipe preparation:
- For cake: Preheat oven to 180 ° C. Pour flour into a bowl. Add nuts and mix. Chop butter dice and add it to the bowl. Mix the butter and flour with your hands and nuts. Then press the dough to the bottom of the mold measuring 23×33 cm. Bake for 20-25 minutes. Allow the cake to cool before adding the filling. to room temperature.
- For the filling: Place in the bowl of the stationary mixer fat cream, sugar and vanilla extract and set whisk nozzle. Start whipping at low speed, then switch the mixer to high speed and beat until formed steady peaks. Leave in the bowl. Place the nozzle in the mixer for shortcrust pastry. Put cream cheese in a bowl and whisk until smoothness, starting at a low speed and gradually moving to high. Then add whipped cream to the cream cheese and mix. Lubricate the cream with chilled cake and refrigerate for an hour.
- To decorate the top: Pour gelatin in a bowl with a glass of cold water. Stir to dissolve. Then add boiling water, sugar and salt. Stir until sugar is dissolved. Add lemon juice and mix. Then add the mango and refrigerate for several minutes until gelatin starts freeze. Put the mango filling on the cream and put in the refrigerator until the gelatin has hardened for about 2 hours.
