Mango-coconut cake

Description

Well, here finally comes my favorite holidays!!! And what a great competition we have on the site. With the help of delicious and beautiful desserts we have to please each other! I love baking, but even more loved it thanks to one very charming boy of our website. Thanks to her I was not just bake cakes and create beautiful and delicious desserts, more to understand good and quality cakes! She opened a new world of cakes and desserts for me! Inusa -havroshechka this dessert is for you!!!

Ingredients

Egg white

88 g
Brown sugar

20 g
Powdered sugar

70 g
Coconut shavings

58 g
Flour

15 g
Mango

150 g
Water

6 Tbsp
Gelatin

15 g
Cream

200 g
White chocolate

100 g
Gelatin

5 g
Cream

150 g
Powdered sugar

1.5 Tbsp
Mango

150 g
Gelatin

7 g
Brown sugar

36 g
Gelatin

4 g
Glucose

7 g
Water

75 ml
Mango

65 g

Cooking

The original recipe is presented in the form of rectangular cakes, but since I have not the presence of such forms, I decided that done is not afraid to cook a square cake. My form is 18cm. Start with the mango jelly. Form for jelly should be just less than the shape of your cake. I like to use plastic disposable utensils. It is perfect in size and it is not a pity to cut and throw. In this way, the jelly is easy to move the cake without damaging it and without using plastic wrap. And so the mango pulp blend. As further layers we need, we do it with all the quantity we need mango. Then just measure out and the rest stored in the fridge until the right moment.

Gelatin to dissolve with water and give to swell.

Mango puree to heat in the microwave or in a saucepan, add mango puree to gelatin. Mix well. Fill in the form and put in the fridge.

For dcwasa coconut: preheat the oven to 170S Coconut to grind into flour.

Combine it with the flour and 40 grams of powdered sugar. The remaining 30 grams of powder required to us later.

The powdered sugar I decided to make brown sugar from the Mistral. To be honest, this is my first time when I ground cane sugar. It turned out great!

Whip whites into a thick foam, gradually powdering the sugar. Gently fold in the whites into the dry mixture.

The form to lay baking paper. To evenly distribute the dough. Sprinkle with the remaining 40 gr. powdered sugar. Let stand for 5-10 minutes. Bake in preheated oven for 15-20 minutes. Based on my experience. And due to the fact that all ovens are different, it is better for the biscuit to follow. As soon as you see that the cake has acquired a light Golden color, it is ready. Remove from the oven, the cake carefully put on the grill and allow to cool completely.

Whisk cream to thick peaks. Refrigerate until ready to use.

For the mousse of white chocolate: Chocolate will melt. Gelatin soak in water. Connect the melted chocolate with the gelatin. Stir the mixture until complete dissolution of gelatin and a smooth uniform mass.

Sponge cake put in the form, the edge of the form to lay the acetate tape. Cream gently mix with the chocolate mass. Mousse spread evenly over the biscuit. Place in refrigerator for 4 hours. Sorry for the blurry photo.

The layer of mousse with white chocolate carefully transfer a layer of mango jelly.

For the mango mousse. Soak gelatine. Cream vzbit with sugar until resistant peaks.

Mango puree to heat in a saucepan or the microwave. Add the gelatin and stir well. Gently mix the mango puree with cream. Evenly distribute the mango mousse and put in the fridge for 4 hours preferably overnight.

For the mango frosting: gelatin pour 2 tablespoons of water. In a saucepan mix mango puree, water, sugar and glucose. To bring everything to a boil, allow to cool and stir in gelatin.

To fill the cake and refrigerate for another hour. Cut cake with a warm knife, optional-decorate with slices of fresh mango!

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