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🍰 Fruity Mango Cake with Coconut Biscuit Base

234 kcal · 30 min · 4 servings

Ingredients

• 50 g spelt flour Type 1050
• 2 tsp ground ginger
• 1 tbsp powdered sugar from raw cane sugar
• 40 g coconut flakes
• 2 egg whites
• 80 g raw cane sugar
• 1 pinch salt
• 10 sheets white gelatin
• 350 g mango (1 small mango)
• 2 limes
• 3 eggs
• 150 ml whipping cream
• fresh mint (to taste)

Instructions

1. 1. Put flour, ground ginger, and powdered sugar into a large bowl.
2. 2. Sift the dry ingredients through a fine mesh sieve into the bowl.
3. 3. Stir the coconut flakes into the mixed dry ingredients.
4. 4. Separate two eggs. Set the egg yolks aside in a small container.
5. 5. Beat the egg whites with a pinch of salt and half of the brown cane sugar until stiff peaks form.
6. 6. Gently fold the dry flour-coconut mixture into the egg whites.
7. 7. Line a 24-centimeter (9.5-inch) springform pan with baking paper.
8. 8. Pour the biscuit batter into the pan and smooth the top.
9. 9. Preheat the oven to 200 degrees Celsius (convection: 180 degrees, gas: mark 3).
10. 10. Bake the base on the second rack from the bottom for about 15 minutes until golden brown.
11. 11. Remove the cake from the oven and let it cool completely in the pan.
12. 12. Carefully release the cooled biscuit base from the pan.
13. 13. Peel off the baking paper and place the base back into the pan with the bottom side facing up.
14. 14. Soak the gelatin in cold water for at least 10 minutes.
15. 15. Peel the mango and cut the flesh away from the pit.
16. 16. Dice the mango flesh roughly.
17. 17. Squeeze the limes to extract the juice.
18. 18. Bring the mango pieces and lime juice to a boil in a small saucepan.
19. 19. Squeeze out the soaked gelatin and dissolve it in the hot juice mixture.
20. 20. Blend the mixture smooth with a hand blender.
21. 21. Let the mango-lime mixture cool down to room temperature.
22. 22. Beat the remaining eggs with the remaining sugar for about 10 minutes until foamy.
23. 23. Slowly fold the cooled mango puree into the egg foam.
24. 24. Mix the masses thoroughly but gently.
25. 25. Whip the heavy cream until stiff.
26. 26. Fold the whipped cream into the mango-egg mixture.
27. 27. Spread the mousse over the biscuit base and smooth the top.
28. 28. Chill the cake in the refrigerator for at least 4 hours.
29. 29. Release the cake from the springform pan before serving.
30. 30. Dip a knife into hot water to warm it up.
31. 31. Cut the cake into slices using the warm knife.
32. 32. Garnish the cake as desired with mint, mango pieces, and coconut flakes.
33. 33. Serve the cake immediately.

Nutrition per serving

• kcal: 234
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 31 g