John Myers
Contents
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Ingredients
- 1 Egg size L.
- 1 pinch Salt
- 5 tablespoon Cold water
- 50 g Flour
- 1 tablespoon Food starch
- 0,5 teaspoon Baking powder
- 4 leaf Gelatin white
- 50 g Whipped cream
- 100 g Milka white chocolate
- 250 g Mascarpone
- 250 g Quark
- 3 tablespoon Desiccated coconut
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- 9 leaf Gelatin white
- 450 g Greek yogurt
- 300 Milliliters Coconut milk
- 75 g Sugar
- 1 packet Vanilla sugar
- 5 Fresh bananas
- 3 tablespoon Desiccated coconut
- 150 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- 1 Fresh mango
- 0,5 Fresh lime
- Juice and peel
- 2 tablespoon Powdered sugar
- 2 leaf Gelatin white
- 2 Centiliters Bacardi
Instructions
- Separate egg. Beat egg whites with salt until stiff. Mix egg yolks with water and sugar. Fold in the egg whites. Mix flour with cornstarch and baking powder, sift over and fold in. Line the bottom of a springform pan with parchment paper. Pour in the dough and bake in the oven at 175 degrees for about 10 to 15 minutes. Let cool down.
- Remove the cake base from the mold and place on a cake plate. Attach a cake ring around it.
- Soak gelatine in cold water. Bring the cream to the boil, remove from the stove. Melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream.
- Stir the mascarpone with quark and desiccated coconut until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold into the mascarpone mixture.
- Pour the mascarpone cream on the floor and smooth it out. Chill for one to two hours.
- Soak gelatine in cold water. Mix yogurt with sugar and vanilla sugar well. Gradually stir in coconut milk. Squeeze out the gelatine, dissolve it and mix it with 10 tablespoons of the coconut yoghurt cream. Stir into the rest of the cream.
- Peel the bananas and cut in half lengthways (cut off the ends if necessary). Distribute evenly on the cake. Put coconut yoghurt cream on top and smooth out. Chill for 2 hours (or overnight).
- Carefully remove the cake ring.
- Toast the coconut flakes in a pan without adding any fat. Transfer to a plate to cool.
- Whip the whipped cream with the whipped cream and vanilla sugar until stiff. Brush the edge of the cake and an approximately 2 cm wide border on the top of the cake with it. Sprinkle with the roasted coconut flakes and put back in the fridge.
- Peel the mango, cut the core into wedges, dice. Mix the mango with the lime juice and zest and powdered sugar in a saucepan and bring to the boil briefly. Simmer gently for about 10 minutes. Let cool, puree and strain through a sieve.
- Soak gelatine in cold water. Warm the rum. Squeeze out the gelatine well. Dissolve in the rum and stir into the mango puree.
- Put the mango puree in the middle of the cake and spread it up to the edge of the cream. Chill for about an hour.
- Garnish the cake ... or just leave it like that ... 😉
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 9.8gProtein: 9.3gFat: 12.9g
