Caribbean bee sting from tin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely chop the chocolate, melt it over a hot water bath, let it cool down. Stir 250 g fat, 200 g sugar and 1 pinch of salt for about 5 minutes until creamy. Stir in eggs one by one. Add sour cream and chocolate, stir. Mix flour and baking powder, stir in briefly. Grease a fat pan of the oven and dust with flour. Smooth the dough in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.

2. 2

   Meanwhile bring 150 g fat and 150 g sugar to the boil. Add coconut chips, except for 3 tablespoons for decoration, and 75 g cream, bring to the boil, remove from the stove. After about 20 minutes baking time, spread fat-coconut mixture evenly on the cake. Remove the cake, let it cool down on a cake rack. Cut the cake plate into 2 halves, halve both horizontally. Place the cake bases on 2 trays or boards. Soak the gelatine. Put buttermilk in a bowl. Heat 3 tablespoons of lime juice, remove from heat. Squeeze 8 sheets of gelatine well and dissolve in it. Gradually add the gelatine to the buttermilk while stirring. Chill for about 30 minutes, stirring occasionally. In the meantime, drain the mango, drain and finely puree. Heat 2 tablespoons of lime juice and remove from the heat. Squeeze 3 sheets of gelatine well and dissolve them in it. Mix the gelatine with 2-3 tablespoons of puree, then stir into the rest of the puree.

3. 3

   Heat 3 tablespoons of lime juice, remove from heat. Squeeze 8 sheets of gelatine well and dissolve in it. Gradually add the gelatine to the buttermilk while stirring. Chill for about 30 minutes, stirring occasionally. In the meantime, drain the mango, drain and finely puree. Heat 2 tablespoons of lime juice and remove from the heat. Squeeze 3 sheets of gelatine well and dissolve them in it. Mix the gelatine with 2-3 tablespoons of puree, then stir into the rest of the puree. Do not refrigerate! Whip 400 g cream and vanillin sugar until stiff, stir into the almost gelatinised buttermilk. Spread the cream and mango puree alternately on the base, carefully place the lid on top. Chill for about 5 hours. Roast the remaining coconut chips in a pan without fat, remove. Cut the cake into pieces with a very sharp knife. Serve decorated with mango wedges and physalis. Sprinkle with roasted coconut chips

4. 4

   Do not refrigerate! Whip 400 g cream and vanillin sugar until stiff, stir into the almost gelatinised buttermilk. Spread the cream and mango puree alternately on the base, carefully place the lid on top. Chill for about 5 hours. Roast the remaining coconut chips in a pan without fat, remove. Cut the cake into pieces with a very sharp knife. Serve decorated with mango wedges and physalis. Sprinkle with roasted coconut chips

Nutrition Facts

KCAL
500 kcal

CARBS
42 g

FATS
33 g

PROTEINS
7 g