Exotic strawberry mango slices

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 21
  • 500 g Strawberries
  • 4 Eggs (size M)
  • 1 package Vanillin sugar
  • 225 g Sugar
  • 40 g Cornstarch
  • 60 g Flour
  • 4 TABLESPOONS Cocoa powder
  • 8 sheets Gelatine
  • 750 g Low-fat curd
  • 200 g creamy coconut milk
  • 125 g Coconut flake
  • 150 g Whipped cream
  • 2 Mangoes (about 400 g each)
  • baking paper

Directions

  1. 1

    Wash, drain and clean the strawberries. Cut 300 g strawberries into small cubes. Separate eggs. Beat egg whites, vanilla sugar and 100 g sugar with the whisks of the hand mixer until stiff.

  2. 2

    Stir in the egg yolks. Mix starch, flour and cocoa, sieve and carefully fold in. Fold in strawberries. Line the bottom of a baking tray (approx. 34 x 39 cm) with baking paper. Spread sponge mixture on top.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12-15 minutes. Remove from the oven and let cool on a cake rack.

  4. 4

    Soak 6 sheets of gelatine in cold water. Mix quark, coconut milk, coconut flakes and 125 g sugar. Whip the cream with the whisks of the hand mixer until stiff. Squeeze the gelatine, dissolve and stir in 3 tbsp. of the quark mixture, then stir into the remaining quark mixture.

  5. 5

    Carefully fold in the cream. Spread the cream on the sponge cake base and refrigerate for at least 1 1/2 hours.

  6. 6

    Cut the remaining strawberries into small cubes. Soak 2 sheets of gelatine in cold water. Cut mangoes from the stone. Peel the flesh, dice something for decoration, puree the rest of the flesh.

  7. 7

    Squeeze the gelatine, dissolve and mix with 3 tbsp. mango puree, then stir into the remaining mango puree. Spread over the cream and smooth it down. Put in a cool place for at least 1 hour. Cut into approx. 5.5 x 11 cm slices and decorate with strawberry and mango cubes.

Nutrition Facts

KCAL
210 kcal
CARBS
22 g
FATS
9 g
PROTEINS
9 g