Mango cake with coconut and lime

Name: mango cake with coconut and lime
Total time: 20 min
Yield: 6
Ingredients: flour for the soil; 150 gram cookie for the soil; Biscuit for the soil; bastogne cake for the soil; wholemeal biscuit for the soil; 100 gram butter for the soil; 1 mespoint nutmeg powder for the soil; 250 milliliters coconut milk for the filling; 75 gram sugar for the filling; 1 teaspoon vanilla essence for the filling; 1 vanilla bean for the filling; 2 egg yolk for the filling; 1 tablespoon flour for the filling; 150 gram White chocolate for the filling; 2 mango for the filling; 1 lime for the filling; 50 gram coconut grater for the filling

Ingredients

Directions

Grease the cake mold lightly and dust with some flour. Mix the biscuit crumbs with the melted butter and nutmeg. Press the mixture with the convex side of a damp spoon into the mold.
Put the mold with soil in the refrigerator for about 1 hour or 30 minutes in the freezer to stiffen.
Meanwhile, make the filling. Bring the coconut milk with half of the sugar and the vanilla to the boil.
Beat the egg yolks with the rest of the sugar and flour until smooth. Pour in 1/3 of the coconut milk mixture while stirring. Keep stirring well.
Add this egg mixture to the rest of the coconut milk in the pan and let it simmer for 2-3 minutes with constant stirring. Pour this filling into a low bowl. Cover with cling film and allow to cool.
Melt the chocolate for 1-2 minutes at 800 Watt in the microwave or au bain-marie. Brush the cookie base with the melted chocolate and allow to cool.
If the chocolate is firm, divide the coconut filling over it. Place the mango and lime slices on it. Sprinkle with the grated coconut.