Exotic Mango Wave

Name: Exotic Mango Wave
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 100 g Dark chocolate; 4 medium ripe mangos (à approx. 400 g); 300 g soft butter or margarine; 1 package Vanillin sugar; 475 g Sugar; 6 Eggs (size M); 300 g Flour; 2 coated Tsp Baking Powder; 18 sheets Gelatine; 1 kg Whole milk yoghurt; 175 g Coconut flake; 300 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

100 g Dark chocolate
4 medium ripe mangos (à approx. 400 g)
300 g soft butter or margarine
1 package Vanillin sugar
475 g Sugar
6 Eggs (size M)
300 g Flour
2 coated Tsp Baking Powder
18 sheets Gelatine
1 kg Whole milk yoghurt
175 g Coconut flake
300 g Whipped cream
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Chop the chocolate and melt it over a warm water bath. Cut the flesh of 2 mangos from the stone, peel and roughly dice. Cream fat, vanillin sugar and 300 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough
2
Cut the dough in half and spread one half smooth on a greased fat pan of the oven (32 x 39 cm). Stir chocolate into the other half and spread it on the light-coloured dough. Spread mango cubes on the cake, press in a little if necessary. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Let it cool down on a cake rack
3
Soak 10 sheets of gelatine in cold water. Mix 125 g sugar and yoghurt. Squeeze gelatine well, dissolve. First stir some cream into the gelatine, then stir everything into the rest of the cream and finally stir in 100 g of grated coconut. Cool until the cream begins to gel
4
In the meantime, halve the pastry sheet and remove it from the fat pan. Place on 2 trays and place cake frames or multiple folded aluminium foil strips around the two bases. Whip cream until stiff, fold into the cream. Spread the cream on both cakes, smooth it down and put it in a cool place for at least 2 hours
5
Soak 8 leaves of gelatine. Cut and peel the flesh of 2 mangos from the stone. Finely puree the fruit flesh, 50 g sugar, lemon juice and 4 tbsp water. Heat 3-4 tbsp. mango puree, dissolve gelatine in it. First stir 2-3 tbsp mango puree into the gelatine mixture, then stir everything into the rest of the mango puree. Pour the mango puree onto the 2 cakes, smooth it down and put it in a cool place for at least 2 hours
6
Roast 75 g grated coconut in a pan without fat until golden brown, take it out and let it cool down. Cut the cake into pieces, arrange and sprinkle with grated coconut
7
Waiting time approx. 5 hours