Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Glaze
Prepare and decorate
How it's done
Cake mixture
In a bowl, mix the flour, coconut flakes, baking powder, cornflour and lemon zest. Combine the passion fruit flesh, mango puree, agave syrup, coconut oil and vanilla, add to the dry ingredients and mix well to form a smooth sponge mix. Transfer the sponge mix to a brownie tin (approx. 10 x 20 cm).
Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Allow to cool, cut into 10 even squares.
Glaze
Combine the icing sugar, vanilla, yoghurt and almond milk.
Prepare and decorate
Coat half of the cake squares with 2 tbsp of coconut yoghurt each, top with a little passion fruit flesh and place a second cake square on top. The underside should face outwards to create a smooth surface. Spoon the glaze over the slices, decorate with a little passion fruit flesh and a sprinkling of coconut flakes.
| Tip: | The mango & passion fruit slices taste best when fresh; they dry out very quickly if left to stand. |
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