Coconut Mango Plate Cake

Ingredients

Directions

1. 1

   Warm the cream and grated coconut (must not boil), remove from the heat and leave to stand for ten minutes. Pour the cream through a very fine sieve and squeeze the grated coconut into it using a tablespoon. Put the coconut cream in a cool place for three hours. In the meantime, beat the fat, a packet of vanillin sugar and 175 grams of sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour and baking powder and stir it into the fat egg mixture by the spoonful. Add milk and stir in.

2. 2

   Spread the dough on a greased baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 25 to 30 minutes. Let the cake cool down. Drain the mango on a sieve and cut the fruit into slices. Mix quark, remaining sugar and remaining vanillin sugar. Whip the coconut cream with the whisks of the hand mixer and fold into the quark in portions. Spread the quark mixture on the cooled down cake, cover with mango wedges and decorate with Cape gooseberries and lemon balm as desired