Mango Cake with Pecan Nuts

Ingredients

• 2 small eggs
• 80 g sugar
• 60 g ground pecans
• 40 g ground hazelnuts
• 1 tbsp flour
• 80 g unsalted rice wafer
• 100 g milk chocolate couverture
• 50 g dark chocolate couverture
• 50 g butter
• 80 g almond-nut cream
• 150 g sugar
• 2 egg whites (large)
• 6 sheets of white gelatin
• 100 g coconut flakes
• 200 ml coconut cream
• 40 ml brown rum
• 150 g whipping cream
• 1 small ripe mango
• Mango balls (from the syrup, from the jar)
• 100 g coconut chips
• 2 tbsp powdered sugar

Instructions

1. 1.

   Separate the eggs for the sponge and beat the whites with sugar into a very stiff foam; fold in the yolks and mix in the nuts with the flour. Pour the batter into a springform pan lined with parchment paper and bake at 180°C for about 15 minutes. Test with a skewer, remove and let cool. Melt the chocolate together with butter and almond-nut cream over a double boiler. Finely crumble the rice wafers; mix the crumbs into the chocolate mixture and spread in a parchment-lined springform pan, smooth, press down and chill until firm.

2. 2.

   For the filling, boil sugar with 50 ml water to a syrupy consistency that bubbles but has not caramelized; set aside to cool slightly. Soak gelatin in plenty of cold water. Beat egg whites very stiffly and while continuing to beat, drizzle in the hot syrup in a thin stream. Lightly toast coconut flakes in a dry pan until just browning. Warm some coconut cream and dissolve the pressed gelatin in it; add remaining coconut cream and rum, stir, set aside. Whip the cream stiffly; when the mixture starts to gel, fold in with the egg white mass and coconut flakes. Peel the mango and slice the flesh into very thin rounds.

3. 3.

   Remove parchment from the sponge and place on a cake stand, fitting a ring. Spread one-third of the cream onto the bottom layer, lay the crisp base atop, remove the paper, spread half of the remaining cream over it, smooth, top with thin mango slices, then spread the rest of the cream over everything. Chill for at least 2 hours. Meanwhile roast coconut shavings in a pan and lightly caramelize with powdered sugar. Serve the finished cake garnished with drained mango balls and coconut shavings.