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Easter cake with mango and coconut
Easter cake with mango and coconut
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Ingredients
- 5 medium sized egg
- 25 g unsalted butter or margarine
- 180 g self raising flour
- Tl salt
- 2 tl vanilla aroma
- 160 g white caster sugar
- 275 g fresh mango pieces
- 1 lime cleaned up
- 200 g fresh cream cheese fresh cream cheese
- 1 tube yellow dye
- Tl blue dye tube
- 100 g grated coconut
- 6 el fruit spread apricot
- 12 decoration flowers box 300 g
Kitchen Stuff
Directions
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Preheat the oven to 160 ° C.
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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.
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Grease the baking molds with the butter and sprinkle with the flour.
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Move the molds so that the flour is evenly distributed. Shake out the excess flour.
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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.
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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.
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Sift the flour over the egg mixture and gently fold it through.
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Divide the (biscuit) batter over the 2 baking molds and bake for approx. 30 minutes in the middle of the oven.
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Remove from the oven and allow the cake bottoms to cool for 1 hour in the mold.
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Puree the mango with the hand blender. Grate the green skin of the lime and squeeze out the fruit.
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Mix the mango puree, the lime zest and juice through the cream cheese.
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Squeeze the tube of yellow dye into a bowl and mix in the blue dye to make it green.
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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.
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Take the cake bottoms out of the mold and cut both lengthwise in 2 layers.
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Brush 3 of the 4 layers with the fruit spread and then with the mango filling in a layer of approx. ½ cm thick.
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Pile the covered layers together and place the uncoated layer on top of it.
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Brush the cake around with a palette knife with the rest of the mango filling.
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Sprinkle the cake around with the green coconut.
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Divide the decoration flowers over the cake.
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Nutrition
345Calories
Sodium8% DV200mg
Fat26% DV17g
Protein14% DV7g
Carbs13% DV40g
Fiber12% DV3g
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