Exotic Danube waves with mango

Name: Exotic Danube waves with mango
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 can(s) (425 ml) Mango; 125 g room-warm butter; 1 package Vanillin sugar; 140 g + 3 tablespoons sugar; 3 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 3 TABLESPOONS Milk; 75 g Chocolate droplets; 4 sheets Gelatine; 500 g Low-fat curd; 200 g Whipped cream; 75 g unsweetened coconut milk (can); 4 TABLESPOONS Coconut liqueur; 100 g white chocolate; 50 g Dark chocolate coating; 10 g Coconut oil; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 can(s) (425 ml) Mango
125 g room-warm butter
1 package Vanillin sugar
140 g + 3 tablespoons sugar
3 Eggs (size M)
175 g Flour
1/2 package Baking Powder
3 TABLESPOONS Milk
75 g Chocolate droplets
4 sheets Gelatine
500 g Low-fat curd
200 g Whipped cream
75 g unsweetened coconut milk (can)
4 TABLESPOONS Coconut liqueur
100 g white chocolate
50 g Dark chocolate coating
10 g Coconut oil
7-10 Tbsp Grease

Directions

1
Drain the mango in a sieve and cut into coarse cubes. Cream butter, vanilla sugar and 140 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 3 tablespoons of milk into the dough. Fold chocolate drops into the dough and place in a greased springform pan (26 Ø). Spread mango cubes on the cake.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove the base and let it cool down. Soak gelatine in cold water. Stir curd and coconut milk until smooth. Heat up the coconut liqueur in a small pot with 2 tablespoons of sugar, squeeze out the gelatine and dissolve it in it. Stir in 3 tablespoons of quark, stir into the remaining quark. Whip the cream with the whisk of the hand mixer until stiff and fold into the quark mixture. Spread the cream on the cooled down base and smooth it down. Chill for about 4 hours. Coarsely chop the chocolate and couverture separately. Melt over a warm water bath, adding coconut oil to the white chocolate.
3
Stir in 3 tablespoons of quark, stir into the remaining quark. Whip the cream with the whisk of the hand mixer until stiff and fold into the quark mixture. Spread the cream on the cooled down base and smooth it down. Chill for about 4 hours. Coarsely chop the chocolate and couverture separately. Melt over a warm water bath, adding coconut oil to the white chocolate. Leave to cool slightly. Spread the white chocolate on the cake. Pour the dark chocolate coating drop by drop onto the cake and spread it carefully with a spoon to create a pattern. Chill for 1 hour. Cut into pieces and arrange on a plate
4
Leave to cool slightly. Spread the white chocolate on the cake. Pour the dark chocolate coating drop by drop onto the cake and spread it carefully with a spoon to create a pattern. Chill for 1 hour. Cut into pieces and arrange on a plate
5
5 1/2 hours waiting time