Coconut Cream Layer Cake with Sliced Mango
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 479 kcal | (23 %) | ||
| Protein | 8.6 g | (9 %) | ||
| Fat | 38.1 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) |
Ingredients
- For the cake
- 4 eggs
- 120 grams sugar
- 150 grams ground almonds
- 40 grams Semolina flour
- 2 tsps Baking powder
- 30 grams melted, cooled butter
- For the filling
- 6 sheets clear gelatin
- 180 milliliters milk
- 1 pkg Coconut cream
- 80 grams powdered sugar
- 200 grams Yogurt (0.1% fat)
- 6 Tbsps Batida de Coco (or coconut liqueur)
- Limes (juiced)
- 400 milliliters Whipped cream
- For the topping
- 50 grams Shredded coconut
- 300 milliliters Whipped cream
- 2 packets Cream stabilizer
- sliced Mangoes (for garnish, to taste)
- Coconut shaving (for garnish, to taste)
- Lemon balm (for garnish, to taste)
Preparation steps
For the cake, mix eggs and sugar and heat in a double boiler. Stir until mixture is thick and creamy. Remove from heat and let cool completely, stirring occasionally. Mix almonds, flour and baking powder and whisk into egg mixture, then stir in butter until smooth. Line the bottom of a springform pan (26 cm diameter)(approximately 10 inches) with parchment paper. Spread mixture into pan. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 30 minutes. Remove from oven and allow cake to cool in the pan, about 10 minutes. Carefully remove cake from pan and invert on a cooling rack lined with parchment paper. Remove parchment paper from bottom of cake. Let cake cool completely.
For the filling, soak gelatin for 5 minutes in a bowl of cold water. Heat milk in a saucepan and stir in coconut cream until smooth. Squeeze excess water from gelatin and stir into coconut mixture until dissolved. Stir in powdered sugar. Remove from heat and cool for 20-30 minutes. Stir in yogurt, coconut liqueur and lime juice. Briefly refrigerate until mixture starts to gel. Mix cream until stiff and fold into coconut mixture. Halve cake horizontally. Place bottom cake layer on plate and place a pastry ring around it. Spread coconut cream mixture over bottom cake layer until smooth. Place top cake layer over cream layer. Cover and refrigerate for 2-3 hours.
For the topping, toast coconut in a dry pan, watching carefully. Pour toasted coconut on a plate and let cool. Mix cream and cream stabilizer until stiff. Remove 3-4 tablespoons whipped cream and place in a piping bag with a small decorating tip. Carefully remove pastry ring from cake. Spread whipped cream over cake until completely coated. Sprinkle toasted coconut evenly over cake sides and surface. Pipe whipped cream to decorate cake. Peel mango and cut flesh from pit, then cut into thin slices. Garnish with mango slices, toasted coconut and lemon balm, to taste.
