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Exotic Mango-Coconut Sponge Cake

50 min
For 4 servings
Exotic Mango-Coconut Sponge Cake

Exotic Mango-Coconut Sponge Cake

50 min
For 4 servings
  • 3 pcseggs
  • 1 tspvanilla sugar
  • 110 gsugar
  • 130 gflour
  • 15 gcorn starch
  • 10 gcocoa powder
  • 1 tspbaking powder
  • 1 pinchsalt
  • 100 ginstant vanilla crème powder
  • 300 gcold milk
  • 50 gcoconut liqueur
  • 500 gcream
  • 250 gmango
  • 100 gcoconut flakes

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Directions

beater
mug 0.4 l
whisk
Preheat the oven to 180 °C. Separate the eggs, first using the bamix® beater to beat the egg whites and the salt in the bamix® mug until stiff. Whip the sugar and vanilla sugar with the egg yolks, also with the bamix® beater, and fold into the mixture. Mix the flour, corn starch, cocoa powder and baking powder, sift over the sponge cake mixture and stir in with the bamix® whisk. Pour the sponge cake mixture into the baking pan and bake in the oven for 25 to 30 minutes. Leave the sponge cake to cool on a cake rack for 10 minutes, then cut out of the tray and leave to cool.
Mix the crème powder with the cold milk using the bamix® whisk and leave to stand for 10 minutes. In the meantime, place the chocolate sponge cake in the baking pan and drizzle with coconut liqueur. Cut the mango into slices and spread them in a circle on the sponge cake. Whip the cream with the bamix® beater until stiff and fold into the vanilla crème that has been stirred again. Spread the mixed crème on the sponge cake and smooth it down with a large spatula. Sprinkle the coconut flakes on top and leave in the fridge for at least 2 hours.
a 26 cm baking pan

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