Exotic Mango Yoghurt Wave

Name: Exotic Mango Yoghurt Wave
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 100 g Dark chocolate; 30 g fresh ginger tuber; 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; 400 ml Coconut milk; 1 kg Whole milk yoghurt; 300 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 75 g Coconut flake; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

100 g Dark chocolate
30 g fresh ginger tuber
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
400 ml Coconut milk
1 kg Whole milk yoghurt
300 g Whipped cream
2-3 TABLESPOONS Lemon juice
75 g Coconut flake
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Chop the chocolate and melt it over a warm water bath. Peel and finely chop the ginger. Peel 2 mangoes, cut the flesh from the stone and dice coarsely. Cream fat, vanilla sugar and 300 g sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir into the dough
2
Cut the dough in half, stir the ginger into one half and smooth it down on a greased fat pan of the oven (32 x 39 cm). Stir chocolate under the other half and spread 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: level 2) for 25-30 minutes. Let it cool down on a cake rack
3
Soak 12 sheets of gelatine in cold water. Mix coconut milk, except for 3 tablespoons, 125 g sugar and yoghurt. Squeeze gelatine well. Heat 3 tbsp. coconut milk and dissolve the gelatine in it. First stir some cream into the gelatine, then stir everything into the rest of the cream. 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 6 leaves of gelatine. Peel 2 mangos, cut the flesh 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 the 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. 4 hours