Miami dream
- 125 g soft butter or margarine
- 400 g Sugar
- 2 packet Vanillin sugar
- 1 pinch salt
- 5 eggs (size M)
- grated zest of 1 untreated lemon
- 150 g flour
- 2 TL Baking powder
- 2 EL Milk
- 2 EL Almond flakes
- 1 can (s) (425 ml) Mango fruits
- 9 sheet white gelatine
- 500 g Curd milk (3.5% fat)
- 50 ml creamy coconut milk
- 4 EL Lime juice
- 200 g whipped cream
- 1-2 tbsp Icing sugar
- fat
- toasted coconut chips, lemon balm and lime wedges
90 minutes
easy
- 1.
- Stir the fat, 125 g sugar, 1 packet of vanilla sugar and salt until frothy. Separate 4 eggs. Set the egg whites aside. Stir 1 egg and 4 egg yolks into the fat and sugar mixture and add the lemon zest. Mix the flour and baking powder and stir in alternately with the milk. Grease the bottom of a springform pan (26 cm Ø), fill in half of the batter and smooth it out. Beat 2 egg whites until stiff, sprinkling in 100 g of sugar. Spread loosely on the dough in the springform pan and sprinkle with 1 tablespoon of flaked almonds. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 20-25 minutes. Take the bottom out of the oven, put it on a rack and let it cool down. Carefully remove from the springform pan and let cool down. Grease the base of the springform pan again and bake the 2nd base in the same way. Let cool down. Pour the mango into a sieve, drain and collect the juice. Soak the gelatine in cold water. Put the mango in a tall mixing bowl and puree with a hand blender. Mix the sour milk, 1 packet of vanilla sugar, 75 g sugar, coconut milk, lime juice, 2 tablespoons of mango juice and pureed mangoes. One pie crust on onePlace the cake plate, close a cake ring tightly around it. Melt the squeezed gelatin in a small saucepan over low heat. Stir in 4-5 tablespoons of the mango curd and pour into the rest of the cream while stirring constantly. Chill for 3-5 minutes until the cream begins to gel. In the meantime, whip the cream until stiff and fold into the gelling cream in portions. Put on the cake base and smooth out. Place the second cake base on top and refrigerate for 3 hours. Loosen the cake ring with a knife. Dust the cake with powdered sugar. Decorate with roasted coconut chips, lemon balm and lime wedges
- 2.
- Wait approx. 4 1/2 hours
1 piece approx.:
- 420 kcal
- 1760 kJ
- 8 g protein
- 20 g fat
- 52 g carbohydrates
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