For this Valentine's Day, indulge in a dessert made to share: a light and airy Savoie cake with exotic mango and coconut flavors. A delicate treat to sweeten your evening and make every bite unforgettable!
Grab your ingredients and let’s dive into making this pastry :
This recipe is for 2 people
Time required : 1h
Baking time : 35min
Savoie Cake:
2 eggs
40g granulated sugar
75g flour
75g cornstarch
1 tsp vanilla extract or ½ vanilla bean
20g shredded coconut
20g shredded coconut (for decoration)
Coconut chantilly :
50g liquid cream 30% fat (cold)
20g coconut milk
20g sugar
50g mascarpone
Coconut & lemon tuiles:
22g lemon juice
22g butter
15g flour
20g shredded coconut
65g powdered sugar
Assembly :
1 mango
½ passion fruit
½ lemon
60g water
DIRECTIONS
Cake
Whisk the egg yolks.
Beat the egg whites with the sugar until stiff peaks form, then fold in the yolks.
Sift the flour and cornstarch, then gently fold them into the batter using a spatula. Add the shredded coconut.
Generously butter the cake mold and sprinkle with shredded coconut (be careful when unmolding, as this cake is delicate). Fill the mold ¾ full. For extra texture, sprinkle more coconut on top.
Bake at 170°C (340°F) for 25 minutes.
Chantilly :
Whip the cold liquid cream and coconut milk with the sugar until light and fluffy.
Gently fold the whipped coconut milk into the whipped cream using a whisk.
Add the mascarpone and whip until firm.
Tuiles :
Preheat the oven to 180°C (356°F).
Squeeze the lemon juice (you can also add zest).
Melt the butter without browning it.
Mix the lemon juice, zest, powdered sugar, and flour. Add the melted butter and shredded coconut, then mix well.
Place small spoonfuls of batter on a non-stick baking sheet, leaving about 8cm (3 inches) between each. Flatten slightly with a damp spoon.
Bake for 10-12 minutes until brown
Transfer the tuiles onto a cold surface to stop the cooking process. You can shape them while they are still warm. Let them cool completely.
Assemble :
Dice half of the mango into small cubes. Cook the other half with water until soft, then blend into a purée and let it cool.
Mix the mango purée with the diced mango, then add the juice of half a lemon and half a passion fruit.
Make a hole in the center of the Savoy cake and fill it with the fruit mixture.
Pipe the coconut Chantilly around the fruit using a round piping tip.
Complete the decoration with the remaining fruit.
Place a coconut tuile on top for a crispy finish
The flavors of the tuiles are really important to add balance to the pastry. You can let your cake rest in the fridge until serving so it will slightly absorb the mango flavor. Enjoy!
Now that you know how to make these beautiful pastry, please tag me on Instagram to show me your creation (@theparisbest). I would be so glad to give you my feedback and share it with the community !
See you soon on The Paris-Best
Lea from The Paris-Best
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