Mango Coconut Cake

A cake recipe for all foodies:

For the base, melt cooking chocolate in a hot water bath. Fold in the muesli. Spread the mixture on the bottom of a cake springform pan and set.

For the topping, soak the gelatin. Stir through the mascarpone, yogurt and coconut cream. Peel mangoes and cut into wedges from the stone. Save twelve fruit wedges for each cake, dice the remaining flesh and stir into the cream. Melt the gelatine in a hot water bath. Stir five tablespoons of the cream into the gelatine. Add the gelatine mixture to the cream and fold in. Chill.

Whip the cream until stiff. As soon as the cream begins to gel, fold in whipped cream.

Cover the sides of the cake tin with greaseproof paper. Spread the cream on the cereal base and place in the refrigerator to set.

Decorate with the remaining mango slices.

Roast the coconut chips in a frying pan until golden, cool and sprinkle on the edge of the cake.

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