Mango diaper cake with coconut cream

Name: Mango diaper cake with coconut cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 Eggs (size M); 1 pinch Salt; 85 g Sugar; 2 packages Vanillin sugar; 70 g Flour; 1 coated Tsp Baking Powder; 1 Mango; 1 Pomegranate; 2 sheets white gelatine; 450 g Whipped cream; 250 g Low-fat curd; 7-10 Tbsp grated peel of about 1/3 organic lemon; 50 g Coconut shavings; 7-10 Tbsp Coconut chips; 7-10 Tbsp Sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

3 Eggs (size M)
1 pinch Salt
85 g Sugar
2 packages Vanillin sugar
70 g Flour
1 coated Tsp Baking Powder
1 Mango
1 Pomegranate
2 sheets white gelatine
450 g Whipped cream
250 g Low-fat curd
7-10 Tbsp grated peel of about 1/3 organic lemon
50 g Coconut shavings
7-10 Tbsp Coconut chips
7-10 Tbsp Sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites, 3 tablespoons of cold water and salt until stiff with the whisks of the hand mixer. Finally, add 60 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam and fold in. Line a baking tray (approx. 34 x 41 cm) with baking paper. Spread the mixture evenly on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 8 minutes.
2
Lightly moisten a tea towel and sprinkle with sugar. Remove the baking tray from the oven, remove the sponge cake from the edge and fall onto the tea towel. Carefully peel off the baking paper, place the edges of the tea towel over the sponge cake and let it cool down
3
Cut the mango off the stone. Peel and chop the flesh. Cut pomegranate in half and remove seeds from the skin. Soak gelatine in cold water
4
Whip 300 g cream until stiff. Mix quark, 25 g sugar and lemon peel. Squeeze the gelatine, dissolve at low heat and mix with 1 tbsp. quark cream. Stir the gelatine mixture into the remaining quark cream, stir in the grated coconut and chill for approx. 10 minutes
5
When the quark cream begins to gel, stir again briefly and fold in the whipped cream. Spread the quark cream on the sponge cake. Sprinkle with the fruits, except for something to decorate. Cut the sponge cake into 4 even longitudinal strips
6
Carefully roll up the first strip and place it with the cut surface in the middle of a cake plate. Wrap the remaining strips like a spiral, folding in any protruding edges. Place a cake ring firmly around the cake and chill for at least 4 hours, preferably overnight.
7
Whip 150 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream on top. Decorate the cake with the remaining fruit and coconut chips
8
waiting time approx. 4 hours