Pumpkin mango pie
Lemon chiffon cake
- 125 GRAM FLOUR
- 100 GRAM SUGAR
- 100 GRAM COLD BUTTER, in cubes
- 2 MANGOES, cleaned and cut
- 250 GRAM PUMPKIN, cleaned and cubed
- 1/2 CUP CREAM
- PIECE OF GINGERROOT, grated
- 1/2 TSP NUTMEG, grated
- 1/2 TSP CINNAMON POWDER
- 2 EGGS, beaten
- 150 GRAM SELF RAISING FLOUR
- 120 GRAM SUGAR
- 4 TBSP OIL
- 6 EGGS, split
- JUICE AND RIND OF 2 LEMONS
- 2 LEAVES OF GELATIN, soaked
- 1/2 CUP CREAM, whipped
- 75 GRAM ICING SUGAR
Mix the flour with the butter and 50 gram sugar and knead to a dough. Roll it out on a floured board and line a round cake tin with it. Cook the pumpkin 15 minutes. Puree the pumpkin with the mango pieces in a food processor. Mix the cream and the eggs. Add the mango-pumpkin mixture, the remaining sugar and the spices and pour this mixture in to the pie. Bake the pie 40 minutes in the oven at 170 degrees Celsius.
Beat 4 egg whites until fluffy. Beat 4 egg yolks, the lemon rind, the oil and half of the sugar for 5 minutes, using an electric mixer. Stir in the flour. Put the batter in a greased cake tin and bake 25 minutes at 175 degrees Celsius. Allow it to cool down and slice horizontally. Beat the remaining two egg yolks with 2/3 of the lemon juice and the rest of the sugar for 5 minutes. Heat a few tablespoons of water and dissolve the gelatin; stir into the egg-lemon mixture. Add the cream and stir carefully. Put the bottom layer of the cake back in the cake tin, spread with the lemon cream and put the top layer cake on. Chill for three hours. Dissolve the needed) and cover the top of the cake. Decorate with lemon peel.
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