Easter cake with mango and coconut

Preheat the oven to 160 ° C.

Put the eggs in a bowl and pour a layer of hot water on them. Let stand for 5 minutes. This is how the eggs and the bowl come to temperature.

Grease the baking molds with the butter and sprinkle with the flour.

Move the molds so that the flour is evenly distributed. Shake out the excess flour.

Remove the eggs from the bowl and pour out the water. Dry the bowl and break the eggs above it. Add the salt and the vanilla flavor.

Beat the eggs with a mixer for 8 minutes. Add the sugar spoon for spoon. Continue to beat until a firm, light yellow foam is formed.

Sift the flour over the egg mixture and gently fold it through.

Divide the (biscuit) batter over the 2 baking molds and bake for approx. 30 minutes in the middle of the oven.

Remove from the oven and allow the cake bottoms to cool for 1 hour in the mold.

Puree the mango with the hand blender. Grate the green skin of the lime and squeeze out the fruit.

Mix the mango puree, the lime zest and juice through the cream cheese.

Squeeze the tube of yellow dye into a bowl and mix in the blue dye to make it green.

Mix the grated coconut through the dye. First with a fork and then rub the coconut between your hands, so that it becomes beautiful green.

Take the cake bottoms out of the mold and cut both lengthwise in 2 layers.

Brush 3 of the 4 layers with the fruit spread and then with the mango filling in a layer of approx. ½ cm thick.

Pile the covered layers together and place the uncoated layer on top of it.

Brush the cake around with a palette knife with the rest of the mango filling.

Sprinkle the cake around with the green coconut.

Divide the decoration flowers over the cake.