Mango Cake
This exotic Mango Cake is made in three stages of the refrigerator: First the rusk base is cooled, then the coconut milk rice is layered with the mango slices, and finally a thin layer of mango puree is spread over it.
Ingredients for Mango Cake:
100 g butter
225 g coconut rusk
2 tbsp grated coconut
1 vanilla pod
400 ml coconut milk
200 ml milk
80 g sugar
225 g rice pudding
2 ripe mangoes
8 sheets gelatine
200 g whipped cream
250 ml orange juice
2 tbsp coconut chips
1 large freezer bag
Baking paper
Instructions:
Melt the butter. Coarsely crumble the rusks and place in a freezer bag. Finely crumble the rusks with a rolling pin. Mix well with butter and coconut flakes. Line the base of a springform pan (26 cm Ø) with baking paper. Place the crumb mixture on top and press down to form a firm base. Chill for approx. 1 hour.
Cut the vanilla pod in half lengthwise and scrape out the pulp. In a large saucepan, bring the coconut milk, milk, sugar, vanilla pod and pulp to the boil. Add the rice and leave to soak over a low heat for about 40 minutes. Peel the mangoes, cut the flesh from the stone. Cut 2⁄3 mango into thin slices. Finely puree the rest of the mango.
Remove rice pudding from heat. Remove vanilla pod. Leave rice to cool for approx. 45 minutes. Remove the crumb base from the mould and the baking paper and place on a cake plate. Place the edge of the mould around it. Soak 4 sheets of gelatine in cold water. Whip the cream until stiff. Squeeze out the soaked gelatine, dissolve over a low heat and stir into the rice pudding. Fold in the cream.
Spread half of the rice pudding on the cake base. Spread the mango slices evenly, overlapping slightly. Spread the rest of the rice pudding on top. Chill for at least 3 hours.
Soak 4 sheets of gelatine in cold water. Mix the mango purée and orange juice. Squeeze out the gelatine and dissolve over a low heat. Stir in 4 tbsp mango puree, then stir into the remaining puree. Spread over the cake and chill for at least 1 hour.
Toast the coconut chips in a pan without fat until golden brown. Leave to cool and decorate the cake with them.
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