Ingredients

• For the Cake:
• 1/2 cup - almonds
• 1/2 cup - sugar
• 1/2 cup - flour
• 3 - eggs
• 1/2 tsp - vanilla essence
• 3 - egg whites
• A pinch - salt
• 2 tbsp - butter, melted
• For the Filling and Topping:
• 2 cup - fresh mango pulp
• 1.5 cup - whipping cream
• 1.5 cup - icing sugar
• 4 tbsp - water
• 4 tsp - gelatine
• fresh mango slices and few cherries or strawberries to decorate

How to Make Mango Almond Gateau

• Grind the almonds with 2 tbsp of sugar to a fine powder.
• Mix flour with salt.
• Keep aside 2 tbsp of sugar.
• Add the rest to the almond powder.
• Add the egg yolks, one at a time, beating well after each addition.
• Beat in the essence.
• Beat the whites till stiff.
• Add the reserved sugar, beat till glossy.
• Sift the flour over the almond mixture and fold in.
• Fold in the egg whites, 1/3 at a time and then the melted butter.
• Pour in a prepared Swiss roll tin.
• Bake in a hot oven at 200 degrees C till done, about 12-15 minutes.
• Leave aside to cool.
• Filling and Topping:
• Soak gelatine in water for 10 minutes.
• Stir over a low flame to dissolve completely.
• Whip the cream over a bowl of ice till thick.
• Remove 1/3 cup of beaten cream and fold in 2 tbsp of icing sugar into it.
• Reserve this in refrigerator for decorating.
• Fold in the mango pulp and remaining icing sugar into the cream.
• Add the dissolved gelatine.
• Mix well and place in refrigerator to thicken. (It should be of spreading consistency)
• Cut the cake into two parts.
• Place one part on a serving dish.
• Spread 1/3 the mango mixture over it.
• Cover with the other part of cake.
• Use the remaining mango mixture for covering the top and sides of the cake.
• Place in refrigerator to chill well (at least four hours).
• Just before serving, decorate with reserved cream, mango and strawberry/cherry slices.