Coconut Mango Cake

Ingredients

Directions

1. 1

   For the dough, separate the eggs and put two egg whites in each cup. Put the flour, fat, sugar, egg yolk, vanilla sugar, grated coconut and baking powder into a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cut the dough in half. Roll out one half of the dough on baking paper to a rectangle (28 cm x 34 cm). Put two egg whites into a tall mixing bowl and beat them with the whisks of the hand mixer until stiff.

3. 3

   Spread the egg white mixture evenly on a dough rectangle and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 12 minutes. Remove from the oven, immediately cut in half crosswise and remove from baking paper.

4. 4

   Let the floors cool down on a grid. Beat the remaining egg whites until stiff and spread them on the rest of the pastry. Also bake at the same temperature and time. Proceed exactly as with the first cake.

5. 5

   For decoration, roast grated coconut in a pan without fat. Pass the jam through a sieve. For the filling, drain mangoes on a sieve. Dice the flesh. Soak gelatine in cold water.

6. 6

   Whip the cream until stiff and allow the vanillin sugar to trickle in. Stir in 4 tablespoons of fruit juice. Squeeze the gelatine, melt it and stir it drop by drop into the cream. Fold in drained mangos.

7. 7

   Spread the mango cream evenly over three cake layers. Spread the jam evenly on the last pastry sheet as a lid. Sprinkle with roasted grated coconut. Place the cakes on top of each other and place the lid on top.

8. 8

   If desired, serve decorated with lemon balm. Makes 12-14 pieces.