Mango Coconut Cake

Name: Mango Coconut Cake
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 2 Eggs (size M); 175 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g Flour; 1 heaped Tsp baking powder; 125 g Mango-pineapple jam (alternatively apricot jam); 2 (550 g each) ripe mangoes; 10 sheets white gelatine; 500 g Whole milk yoghurt; 250 ml Coconut milk (canned); 1 package Vanillin sugar; 200 g Whipped cream; 75-100 g fresh coconut pulp; 2-3 Physalis (Cape gooseberries); baking paper; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

2 Eggs (size M)
175 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g Flour
1 heaped Tsp baking powder
125 g Mango-pineapple jam (alternatively apricot jam)
2 (550 g each) ripe mangoes
10 sheets white gelatine
500 g Whole milk yoghurt
250 ml Coconut milk (canned)
1 package Vanillin sugar
200 g Whipped cream
75-100 g fresh coconut pulp
2-3 Physalis (Cape gooseberries)
baking paper
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g sugar at the end. Add egg yolk and lemon peel and fold in. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Spread the jam on the warm sponge cake base and let it cool in the tin on a cake rack. Cut mango halves from the stone. Wrap one half in foil and place in the refrigerator. Peel the remaining halves and cut into slices. Cover the cooled cake base with the mango slices. Soak gelatine in cold water. Mix yoghurt, coconut milk, 100 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir 2 tablespoons of cream into the gelatine. Then stir the gelatine into the rest of the cream and refrigerate for about 10 minutes. In the meantime, whip the cream until stiff.
3
Soak gelatine in cold water. Mix yoghurt, coconut milk, 100 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir 2 tablespoons of cream into the gelatine. Then stir the gelatine into the rest of the cream and refrigerate for about 10 minutes. In the meantime, whip the cream until stiff. When the cream starts to gel, fold in the cream and spread the cream on the base like a dome. Chill the cake for at least 4 hours, preferably overnight. Cut the coconut flesh into fine slices with a peeler. Tear open the physalis like a flower. Peel the remaining mango and cut into fine slices. Remove the cake from the springform pan and decorate with mango slices, coconut slicer and physalis.
4
When the cream starts to gel, fold in the cream and spread the cream on the base like a dome. Chill the cake for at least 4 hours, preferably overnight. Cut the coconut flesh into fine slices with a peeler. Tear open the physalis like a flower. Peel the remaining mango and cut into fine slices. Remove the cake from the springform pan and decorate with mango slices, coconut slicer and physalis.
5
On 16 pieces: