Mango Mousse Cake

Ingredients

• 50 g spelt flour type 1050
• 2 tsp ground ginger
• 1 tbsp Raw cane sugar
• 40 g coconut flakes
• 2 egg whites
• 80 g raw cane sugar
• 1 pinch salt
• 10 sheets white gelatin
• 350 g mango (1 small mango)
• 2 limes
• 3 eggs
• 150 ml whipped cream
• fresh mint (optional)

Instructions

1. 1.

   Sift the flour, ginger and sugar in a bowl.

2. 2.

   Mix in the coconut flakes.

3. 3.

   Separate 2 eggs. Beat the egg whites, half of the raw cane sugar and salt with a hand mixer to stiff peaks. (Use the yolks for another recipe).

4. 4.

   Gently fold the flour-coconut mixture into the egg whites.

5. 5.

   Line a springform pan (24 cm Ø) with baking paper. Pour in the sponge cake batter and smooth it out. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the 2nd rack from the bottom for about 15 minutes until golden brown. Remove and let cool in the pan.

6. 6.

   Remove the cooled base from the springform, carefully peel off the paper and place the sponge cake base back into the pan with the top facing down.

7. 7.

   Soak the gelatin in cold water for at least 10 minutes. Peel the mango, cut the flesh into slices from the pit and roughly dice it. Squeeze the limes.

8. 8.

   Bring the mango and lime juice to a boil in a small saucepan.

9. 9.

   Squeeze out the gelatin, dissolve it in the juice mixture while stirring and puree everything with an immersion blender. Let it cool to room temperature.

10. 10.

    Beat the remaining eggs with the remaining sugar for about 10 minutes until frothy.

11. 11.

    Slowly fold the mango-lime puree into the whipped cream and mix thoroughly but gently.

12. 12.

    Whip the whipped cream until stiff and fold it in as well. Pour the mango mixture onto the sponge cake base and smooth it out. Refrigerate for at least 4 hours.

13. 13.

    Release the cake from the springform to serve. Dip a knife in hot water and use it to cut the cake into pieces. Garnish with mint, some mango and coconut flakes as desired and serve.