Try this delicious cake recipe:
1. drain curd in a sieve. Roast coconut flakes in a frying pan without fat until light brown. Remove peel from mango, cut flesh from stone in large pieces. Cut mango flesh into 4 cm pieces and marinate in lime juice. Cover the bottom of a cake springform pan (26 cm ø) with parchment paper, lightly grease the edges and sprinkle with semolina.
2. Mix 50 g sugar with flour, vanilla sugar and milk until smooth. Separate eggs. Beat egg yolks and 50 g sugar with the whisks of a mixer for 5 minutes until creamy and thick. Mix flour mixture with egg yolk cream and curd cheese. Whip the cream until stiff. Whip egg whites with salt until stiff, gradually adding remaining sugar. Continue beating for 1-2 minutes until you have a creamy, firm snow. Fold whipped cream and snow alternately into the curd mixture. Fold in lime zest and 30 g grated coconut.
Spread one third of the curd mixture smoothly in the cake springform pan. Mix the mango with the binder and the remaining coconut flakes and press into the curd mixture. Spread remaining curd mixture evenly on top. 3.
Bake in the heated oven at 160 degrees on the lowest shelf for about 70 minutes (gas 1-2, convection oven not recommended).
Cool the cake in the pan on a rack.
Sprinkle with powdered sugar.
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