Mango-coconut dome cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, salt and 2 tablespoons of lukewarm water until stiff. Add sugar and continue beating. Stir in the egg yolks briefly. Mix flour, 50 g starch, 15 g cocoa and baking powder, sieve onto the egg mixture and fold in.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Spread the dough in the form and bake in a preheated oven (electric: 175°C/ gas: level 2) for 15-20 minutes. Let the base cool down.

3. 3

   Soak gelatine in plenty of cold water. Mix yoghurt, crème fraîche, orange peel, 50 ml orange juice and coconut cream. Squeeze out the gelatine and dissolve at low heat and stir into the yoghurt cream.

4. 4

   Pour the cream into a cold rinsed, round bowl (24 cm Ø and 1 1/2 litre capacity) and leave to cool for approx. 3 hours. Remove the sponge cake from the mould and cut through once. Peel the mangos and cut the flesh into slices from the stone.

5. 5

   Place 2/3 of the mango wedges in a circle on the bottom cake base and place a springform pan rim around the base. Stir the remaining starch and some orange juice until smooth. Bring the remaining orange juice to the boil, stir in the starch and bring to the boil again briefly.

6. 6

   Spread the bound orange juice over the mango wedges and let it cool down. Loosen the edge of the springform pan. 2. place the bottom on the compote. Warm up the jam slightly. Spread 2/3 of the marmalade on the upper base.

7. 7

   Dip the bowl with the yoghurt cream briefly in hot water and turn the yoghurt dome onto the cake base. Spread the top and edge of the dome with the remaining jam and cover with the remaining mango wedges.

8. 8

   Sprinkle the coconut chips on the cake. Dust with the remaining cocoa and serve decorated with the mint. Makes about 16 pieces.