Tropical Sun

Ingredients for 1 servings:

• 125 g ladyfingers
• 75 g butter
• 5 eggs, separated
• 50 g sugar
• 5 tbsp water, hot
• 75 g sugar
• 50 g beet syrup
• 125 g flour
• 50 g desiccated coconut
• 2 ripe mangoes (approx. 800 g)
• 4 sheets of gelatin
• 8 sheets of gelatin
• 3 cups of yogurt (450 g)
• 150 ml coconut milk
• Sugar or sweetener as desired
• 50 g desiccated coconut
• 200 g cream
• 400 g cream
• 1 can mango(s), in wedges
• Chips (coconut chips)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Fruity coconut caramel sponge cake with coconut yogurt and mango filling

For the base, finely crumble the sponge fingers in a mixer. Melt the butter and stir in the crumbs. Place a 26 cm cake ring or springform pan on a cake plate. Press the crumb mixture into the base of the cake ring/pan. Chill. Beat the egg whites with a little salt until stiff peaks form, then sprinkle in 50 g of sugar and beat again until stiff peaks form. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C (top/bottom heat). Whisk the egg yolks with the water, then gradually add the remaining sugar. Then pour in the sugar beet syrup. When the mixture is thick and creamy, sift the flour over it, add the desiccated coconut. Pour the beaten egg whites on top and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for approx. 10-12 minutes. Immediately turn out onto a work surface and allow to cool slightly. For the mango filling, soak the gelatine according to the package instructions. Peel the mangoes and remove the flesh from the stone. Puree the flesh of one mango and dice the flesh of the other. Dissolve the gelatine, stir in the mango puree, and then the mango cubes. Transfer to a bowl and let it set slightly in the refrigerator. For the coconut cream, soak the gelatine according to the package instructions. Mix the yogurt with the coconut milk and sweeten to taste. Dissolve the gelatine, stir in about 2-3 tablespoons of coconut cream, and then beat the entire gelatin mixture into the coconut cream. Stir in the desiccated coconut. Refrigerate the cream until it begins to set. Then, it’s best to whip all 600g of the cream until stiff peaks form and fold 200g of it into the coconut cream. Return the cream to the refrigerator until it has a spreadable consistency. Stir occasionally, as otherwise a gelatine skin will form. In the meantime, you can spread the mango filling onto the sponge cake. (It will stretch a little and make the sponge cake nice and elastic.) Once the coconut cream has reached a spreadable consistency, spread it onto the mango filling and cut into equal-width strips. Carefully roll up the first strip and place it in the center of the prepared refrigerator tray. Carefully wrap the remaining strips around it. If any cream leaks out, you can spread it over the top. Now tightly close the cake ring around the rolled-up sponge cake strips. Let the cake set in the refrigerator for at least 2-3 hours. Then carefully loosen it from the cake ring with a knife. Remove the ring. Spread the cream all over and sprinkle the edges with coconut chips. Arrange mango slices on the surface to create sunbursts and garnish with more coconut chips, if desired. Note: It is important that the cream is spreadable but does not develop a skin, so that the individual strips can be easily wrapped! This might not be the best choice for your first attempt at a wrap cake…it’s better with a bit of practice.