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Mango-coconut-almond and mascarpone layer cake (gluten-free)

(Version française plus bas).

After all the holiday festivities, how about something light for a change?

But something creamy.  And something exotic. And a delicious sponge cake.  Did I actually say light?...

Looked around the kitchen and saw the mango was ready after a couple weeks of ripening.  And those coconut flakes in the cupboards, they get thick when you soak them in liquid, noticed that when I put them in custard creams... So went with this combo : mango-coco-almond, and mascarpone for a quick creamy frosting.  Whaddya say?

Here's what you'll need : 

100 g butter
90 g sugar
3 eggs, separated
100 g mascarpone (or cream cheese)
30 g almond powder
150 g (gluten-free flour blend) or wheat flour
30 g coconut flakes (leave in 1/4 cup milk at least 1 hour)
1 teaspoon baking powder
1 teaspoon almond extract
Pinch of salt

Mascarpone frosting
200-220 g mascarpone or cream cheese
50 g confectioners sugar
1 teaspoon vanilla 

3 tablespoons of coconut flakes, lightly toasted 

Fresh fruit, for ex : mangoes, pears, pomegranate, cherries, etc, peeled, cored and/or sliced.

Preheat oven to 175° C (350° F).  Line a springform pan with parchment paper.  Place 30 g of coconut flakes in 1/4 cup of milk and allow to thicken. In a bowl, cream butter, sugar, yolks and mascarpone.  Add dry ingredients, coconut flakes in milk and almond extract. In another bowl, beat egg whites until stiff and fold into the other bowl of ingredients. Pour into pan and bake for 30-35 minutes or until the middle is firm. Peel off paper and allow to cool on a wire rack.

For the frosting, mix mascarpone or cream cheese (softened in room temperature), sugar and vanilla.  

Cut cake in half to make two disk layers. You can pipe the frosting or just layer freely like what I did.  First a layer of cake, then frosting, then add fruit, repeat. (Optional : add another layer of cream between fruit and 2nd layer cake).
Prepare your fruit ahead of time and refrigerate.

Whipping egg whites to get that extra light sponge cake.

Almond flour adds lightness as well.

Bon appétit, everyone!

Après les fêtes, que diriez-vous de quelque chose de frais et de léger pour changer?

Mais quelque chose de crémeux. Et quelque chose d'exotique. Et une délicieuse génoise. Ai-je vraiment dit léger? ...

J'ai regardé chez moi et j'ai vu que la mangue était mure après quelques semaines d'attente. Et les flocons de noix de coco, je sais qu’ils s'épaississent quand on les trempe dans du liquide, j’ai remarqué en faisait les crème de lait avec... Alors c'est parti avec cette combi : mangue-coco-amande, et du mascarpone pour un glaçage rapide. Qu'est-ce que t'en dis?

Voici les ingrédients:

100 g de beurre
90 g de sucre
3 œufs, séparé
100 g de mascarpone (ou de fromage à la crème)
30 g de poudre d'amande
150 g (mélange de farine sans gluten) ou farine de blé
30 g de flocons de noix de coco (laisser dans 1/4 tasse de lait au moins 1 heure)
1 cuillère à café de levure chimique
1 cuillère à café d'extrait d'amande
Pincée de sel

Crème au mascarpone

200 à 220 g de mascarpone ou de fromage à la crème
50 g de sucre glace
1 cuillère à café de vanille

3 cuillères à soupe de flocons de noix de coco, légèrement grillés pour décorer

Fruits frais, par exemple: mangues, poires, grenade, cerises, etc., pelées, évidées et / ou tranchées.

Préchauffer le four à 175 ° C (350 ° F). Tapisser un moule à charnière de papier sulfurisé. Mettez 30 g de flocons de noix de coco dans 1/4 tasse de lait et laissez épaissir. Dans un bol, battre le beurre, le sucre, les jaunes et le mascarpone. Ajouter les ingrédients secs, ensuite le de noix de coco dans le lait et l'extrait d'amande. Dans un autre bol, battre les blancs d'œufs en neige et incorporer dans l'autre bol d'ingrédients. Verser dans le moule et cuire au four pendant 30 à 35 minutes ou jusqu'à ce que le milieu soit ferme. Décollez le papier et laissez refroidir.

Pour le glaçage, mélanger le mascarpone ou le fromage à la crème (ramolli à température ambiante), le sucre et la vanille.

Couper le gâteau en deux pour former deux disques. Vous pouvez utiliser une douille ou simplement étaler librement la crème comme ce que j'ai fait. D'abord une couche de gâteau, puis la crème, ensuite ajouter les fruits, répéter. (Facultatif: ajoutez une autre couche de crème entre les fruits et le gâteau de la 2ème couche). Finissez avec une touche de noix de coco légèrement grillés.

Voilà une petite touche éxotique.  Bon appétit, tout le monde !




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