Moist Mango Coconut Cake 🥭🥥

Moist Mango Coconut Cake 🥭🥥

⏳ Production time: 1h30 (prep: 40 min | cooking: 30 min | rest: 20 min)
👥 For: 6 people

🛒 Ingredients

For the Genoise:

• 4 eggs
• 120 g of sugar
• 1 bag of vanilla sugar
• 120 g of flour
• 1/2 bag of chemical yeast
• 1 pinch of salt

For the mango cream:

• 2 well ripe mangoes
• 50 g of sugar
• 20 cl of whole liquid cream very cold
• 3 sheets of gelatin
• 1 c. with lemon juice soup

For decoration:

• 30 g of grated coconut
• Some fresh mango cubes

👩 🍳 Preparation

1️⃣ Preparation of the genoise

1. Preheat your oven to 180°C (thermostat 6).
2. Separate the egg whites from the egg yolks.
3. In a salad bowl, whip the yolks with sugar and vanilla sugar until you get a foamy mixture.
4. Add sifted flour and yeast, mix gently.
5. Top the snow whites with a pinch of salt, then gently incorporate them into the batter.
6. Pour the batter into a buttered and flourished rectangular mold. Bake for 25 to 30 minutes.
7. Let it cool before cutting the genoise into three equal parts.

2️⃣ Preparation of mango cream

1. Soak the gelatin leaves in a bowl of cold water for 10 minutes.
2. Mix mangoes with sugar and lemon juice to get a smooth puree.
3. Heat half of this mashed potatoes in a pan. Out of the fire, add the peeled gelatin leaves and mix well.
4. Put in the rest of the mango puree and let it sit.
5. Whip up the cool liquid cream in whipped cream, then gently infuse it with the mango puree.

3️⃣ Cake mounting

1. Place a first layer of genoise on a serving dish and spread a generous layer of mango creme.
2. Repeat surgery with second and third layer of genoise.
3. Cover the top with a last layer of cream and smooth well.
4. Coconut powder saupoudrez