Miami-Dream

Name: Miami-Dream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g soft butter or margarine; 400 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Milk; 2 TABLESPOONS flaked almonds; 1 can(s) (425 ml) Mango Fruit; 9 sheets white gelatine; 500 g Soured milk (3,5 % fat); 50 ml creamy coconut milk; 4 TABLESPOONS Lime juice; 200 g Whipped cream; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp roasted coconut chips, lemon balm and lime wedges

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g soft butter or margarine
400 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
150 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Milk
2 TABLESPOONS flaked almonds
1 can(s) (425 ml) Mango Fruit
9 sheets white gelatine
500 g Soured milk (3,5 % fat)
50 ml creamy coconut milk
4 TABLESPOONS Lime juice
200 g Whipped cream
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp roasted coconut chips, lemon balm and lime wedges

Directions

1
Cream fat, 125 g sugar, 1 packet vanillin sugar and salt. Separate 4 eggs. Put the egg whites aside. Stir 1 egg and 4 egg yolks into the fat-sugar mixture and add lemon zest. Mix flour and baking powder and stir in alternately with the milk. Grease the bottom of a springform pan (26 cm Ø), fill in half of the dough and smooth it down. Beat 2 egg whites until stiff, while pouring in 100 g sugar.
2
Spread loosely on the dough in the springform pan and sprinkle with 1 tablespoon almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Remove the base from the oven, place on a grid and allow to cool. Carefully remove from the springform pan and let it cool down. Grease the bottom of the springform pan again and bake the 2nd base in the same way. Let it cool down. Pour the mango into a sieve, drain and collect the juice. Soak the gelatine in cold water. Put the mango into a tall mixing bowl and puree it with a blender. Mix the soured milk, 1 packet of vanillin sugar, 75 g sugar, coconut milk, lime juice, 2 tablespoons mango juice and pureed mangoes. Place a cake base on a cake plate and close a cake ring tightly around it. Melt the squeezed out gelatine in a small pot at low heat. Stir in 4-5 tablespoons of the mango soured milk and let it run into the remaining cream while stirring constantly.
3
Soak the gelatine in cold water. Put the mango into a tall mixing bowl and puree it with a blender. Mix the soured milk, 1 packet of vanillin sugar, 75 g sugar, coconut milk, lime juice, 2 tablespoons mango juice and pureed mangoes. Place a cake base on a cake plate and close a cake ring tightly around it. Melt the squeezed out gelatine in a small pot at low heat. Stir in 4-5 tablespoons of the mango soured milk and let it run into the remaining cream while stirring constantly. Chill for 3-5 minutes until the cream begins to gel. In the meantime, whip the cream until stiff, fold into the gelling cream in portions. Pour onto the cake base, smooth it down. Place the second cake base on top and chill for 3 hours. Loosen the cake ring with a knife. Dust the cake with icing sugar. Decorate with roasted coconut chips, lemon balm and lime wedges
4
Chill for 3-5 minutes until the cream begins to gel. In the meantime, whip the cream until stiff, fold into the gelling cream in portions. Pour onto the cake base, smooth it down. Place the second cake base on top and chill for 3 hours. Loosen the cake ring with a knife. Dust the cake with icing sugar. Decorate with roasted coconut chips, lemon balm and lime wedges
5
waiting time approx. 4 1/2 hours