Can you believe it? In less than two weeks it’s Easter. I can’t, because it’s still winter and I’m missing that spring-feeling. There should be warmer temperatures and things popping out of the ground.
But I’m already busy with the preparations for the Easter brunch, the whole family will be coming over, and I’m planning to make this Bavarian cake with mango. It’s velvety and light as the guests might already be pretty full from the brunch. It has a lot of flavor because the fresh mangos and a slight taste of coconut hidden in the cookie crust. And it’s a no-bake recipe, you can make it ahead and store in the fridge.
Hope you’ll enjoy it as much as I did and if you’re celebrating Easter, then let it be filled with lots of delicious food!
- 200 g shortbread butter cookies
- 50 g coconut oil
- 50 g coconut flakes
- 4gelatine sheets, softened in cool water
- 300 ml milk
- 1 vanilla pod, cut into half
- 5 yolks
- 90 g sugar
- 300 ml heavy cream
- 2 super ripe mangos
- 80 g sugar
- 1 teaspoon lemon juice
- 4 gelatine sheets, softened in cool water
Melt the coconut oil. Put the cookies in the bowl of a food processor and pulse until you have fine crumbs. Add the melted coconut oil and coconut flakes, pulse until combined. Dump the cookie mixture out into a 25 cm springform pan and press the cookies into the bottom of the pan until you have a smooth and even crust. Set aside.
Pour the milk in a pot, add the vanilla pod and bring to a boil. In the mixing bowl add the egg yolks and sugar, whisk until pale and fluffy. Remove the vanilla pod. Pour a small amount of hot milk into the yolks and whisk. Then pour the egg mixture into the pot with the hot milk. Heat up slowly, don’t let it boil as your custard will split! This is a slow process, keep stirring until the custard is thick enough. Turn off the heat, squeeze all water out of gelatin sheets, add to the custard and stir until gelatin has dissolved. Set aside to cool.
Pour the cream into a mixing bowl and whisk until you see the cream starts to thicken. Fold the cooled custard into the cream and pour the Bavarian cream right on top of the crust and smooth it out in an even layer. Chill for 1 hour.
Peel the mangos, remove the pit and cut into small pieces. Add to the bowl of a food processor and pulse until smooth. Transfer 1/3 of the mango mousse into a saucepan, add sugar and lemon juice, heat over medium heat. Squeeze all water out of gelatin sheets, add to the mango mousse and stir until gelatin has dissolved. Turn off the heat and stir in the rest of the mango mousse. Set aside to cool. Then pour on top of the Bavarian cream and leave in the fridge for 1 hour more.
Before trying to remove the cake from the springform pan, run a thin- bladed knife around the edges to loosen the cake.
Remove the cake from the fridge 20 minutes before serving, sprinkle with coconut flakes and pieces of fresh mango. Enjoy.