Caramel Coconut Slice on Mango Puree

caramel cream

• For the caramel cream, let the can of condensed milk simmer in a water bath for about 2 hours. Open the jar and pour the caramelized cream into a glass.

Mango puree

• For the mango puree, peel both mangoes and cut into pieces. Puree with the hand blender. Add a splash of the orange to the mixture. Rub the peel of half an orange into the mixture, add a teaspoon of raw cane sugar and stir. Refrigerate.

shortcrust

• For the shortcrust pastry, stir together the butter, flour and sugar and knead until a homogeneous dough is formed. Wrap the dough in cling film and refrigerate for at least 1 hour. Roll out the shortcrust pastry evenly, cut out 6 plates with square molds and place on a baking sheet. Bake for about 10-15 minutes at 200 ° C.

Batter

• For the batter, put the flour, baking powder, sugar, vanilla sugar and cocoa in a mixing bowl. Add the soft butter and the eggs and knead by hand. Add milk and continue kneading until the dough becomes a soft mass. Put it on a baking sheet lined with baking paper and smooth it out. Preheat the oven to 170 ° C fan-assisted. Take the sponge cake out of the oven after approx. 20-25 minutes. Set both cakes aside.

Coconut milk

• For the coconut milk, mix 50g coconut powder with 30 ml milk. Melt white chocolate in a hot water bath.

• Place the coconut milk on the plates as a mirror. Put the shortbread on top. Put a little of the coconut milk on the shortbread. Spread the caramel cream on the shortbread. Place a chocolate cake square on top.

• Spread the liquid chocolate evenly over the cake and sprinkle with a good handful of desiccated coconut. Place in the refrigerator for about 2 hours.

• Put the mango puree on the plate with the cake and spread into shape. Use the rest of the chocolate sauce to garnish.