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Mango cake with coconut and lime
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Ingredients
Directions
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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.
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Put the mold with soil in the refrigerator for about 1 hour or 30 minutes in the freezer to stiffen.
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Meanwhile, make the filling. Bring the coconut milk with half of the sugar and the vanilla to the boil.
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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.
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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.
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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.
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If the chocolate is firm, divide the coconut filling over it. Place the mango and lime slices on it. Sprinkle with the grated coconut.
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Nutrition
685Calories
Sodium0% DV0g
Fat66% DV43g
Protein14% DV7g
Carbs21% DV64g
Fiber0% DV0g
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