- 1 ounce
- 2 teaspoons
ground Ginger root
- 1 ounce
- 1 ounce
- 3 ounces
- 1 pinch
- 10 sheets
small Mango (about 350 grams)
- ¾ cup
- fresh Mint (optional)
Combine flour, ginger and powdered sugar in a bowl.
Mix in the shredded coconut.
Separate eggs. Whisk egg whites. Beat in half the sugar and the salt with a hand mixer. (Reserve egg yolks for another use.)
Gently fold the flour and coconut mixture into the egg whites.
Line a 24 cm (approximately 9 1/2-inch) springform pan with parchment paper. Pour in the cake batter and smooth out to an even thickness. Bake on the middle rack in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400° F/convection 350°F) until golden brown, about 15 minutes. Remove and allow to cool in the mold.
Release the cooled bottom of the springform pan and remove the cake. Carefully remove the paper, invert the sponge cake and place the cake back into the springform pan.
Soak gelatin in cold water for at least 10 minutes. Peel mango, remove the pit, cut the flesh into slices and coarsely chop. Juice lime.
Boil mango and lime juice in a small pot.
Remove gelatin from water and squeeze out any excess. Dissolve the gelatin in the mango mixture, stirring frequently. Blend the mixture with an immersion blender. Allow to cool to room temperature.
Whip the remaining egg whites with the remaining sugar until medium to stiff peaks form.
Carefully fold the mango and lime mixture into the beaten egg mixture and mix thoroughly, but gently.
Whip the whipping cream until stiff and fold into the mango mixture. Pour the mango mixture onto the cake base and smooth out to an even thickness. Refrigerate at least 4 hours.
Loosen the cake from the springform pan before serving. Dip a knife in hot water before cutting each piece. Garnish with mint, mango and coconut to taste. Serve.