Mango and coconut sponge cake

Ingredients for 1 servings:

• 25 g flour
• 1 tsp, heaped ginger powder
• 30 g powdered sugar
• 40 g desiccated coconut
• 2 eggs
• 40 g sugar
• 1 pinch of salt
• 10 sheets of white gelatin
• 1 mango(s)
• 80 ml lemon juice
• 3 eggs
• 50 g sugar
• 200 ml sweet cream
• 25 g desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Mango mousse

For the sponge cake, mix the ginger, flour, desiccated coconut, and powdered sugar well. Separate the two eggs. Beat the egg whites with salt and sugar until stiff peaks form. Fold the ginger, flour, desiccated coconut, and powdered sugar mixture into the beaten egg whites. Line the bottom of a 26cm springform pan with baking paper and grease the sides. Pour the batter into the pan and smooth it down. Bake at 170°C for 20 minutes, then let it cool. Peel the mango, remove the flesh from the stone, and chop it. Briefly sauté it in a saucepan with lemon juice, then let it cool to room temperature and puree until finely ground. Soften the gelatine, squeeze it out, dissolve it, and mix it with the mango puree. Beat the three eggs and the remaining two egg yolks from the sponge cake with the sugar until frothy. Whisk the cream until stiff peaks form. Stir the mango puree into the egg foam, then fold in the whipped cream. Place a ring around the sponge cake and spread the mousse evenly over the base. Refrigerate overnight. Before serving, remove the ring and sprinkle the cake with coconut flakes.