Preheat the oven to 175°C top/bottom heat.
Separate the eggs and beat the egg whites with the sugar until creamy. Add the yolks one by one.
Sift flour and cocoa over the egg mixture and fold in by hand. Finally, fold in the oil and rum by hand.
Pour the batter into a ø24cm springform pan, smooth it out and bake for about 40 minutes.
Put all the ingredients in a saucepan and bring to a slow boil over medium heat.
Simmer the mango curd for 1-2 minutes, remove from heat and let cool at room temperature.
Whip the guma pâtisserie cream with the powdered sugar for about 4 minutes until fairly firm.
Add the mango puree and mix briefly.
Cut the cooled sponge cake twice. Place the first sponge cake base in a cake ring, spread with just under half of the mango curd and then spread with the mango cream to a thickness of 5mm up to the edge of the cake ring.
Place the second cake layer on top and again spread with the mango cream. Lastly, brush the bottom of the lid with mango curd and place on top.
Spread the entire top of the cake with mango cream.
Now pull the cake ring off to the top and spread the remaining mango cream around the outside of the cake.
Decorate the cake with the rest of the mango curd and the fresh mango.
Preparation Tip:
The mango tart tastes best when it is allowed to infuse in the refrigerator for 3-4 hours.
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