Coconut Mango Cake

Baking and Desserts | Chinese cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Coconut Mango Cake

Ingredients

Wheat Flour - 7.1 oz
Butter - 3.5 oz
Desiccated coconut - 1.1 oz
Powdered Sugar - 1 tablespoon
Cream - 10 fl oz
Whole egg - 3 pieces
Citrus Zest Mix - 3 teaspoons
Sugar - 2.6 oz
Gelatin - 1½ pieces
Mango - 4 pieces

Step by Step guide

Step 1

Bring the cream with lemon zest to a boil, then remove from heat and let steep for 1 hour.

Step 2

Combine the flour, butter, shredded coconut, and powdered sugar. Mix and add 3 tablespoons of cold water. Knead the dough, roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 3

Preheat the oven to 356°F.

Step 4

On a floured surface, roll out the dough to a thickness of 2 mm, place it in a greased and parchment-lined baking dish, forming edges, and refrigerate for 20 minutes.

Step 5

Place a sheet of parchment paper on the dough and add beans. Bake the dough under weight for 10 minutes. Then remove the paper and weight and return to the oven for another 5-7 minutes. Allow the baked crust to cool.

Step 6

Peel one mango and puree it in a blender.

Step 7

Whisk the egg yolks with sugar. Add the cream. Soak the gelatin in cold water for 5 minutes. Heat the egg-cream mixture over low heat and cook, stirring, for 2-3 minutes until slightly thickened. Remove from heat and stir in the squeezed gelatin and mango puree. Allow the cream to cool completely, then pour it into the dish with the crust. Refrigerate for 2-3 hours to set the cream, then decorate with mango slices.