Ingredients

• 250 g of Multi-Usages Blédor flour
• 125 g grated coconut
• 6 eggs (yolks and white separately)
• 280 g of sugar
• 2 teaspoons (10 ml) vanilla extract
• 3 cups (750 g) of diced mangoes
• 1 cup (250g) Ricotta cheese
• 1 Cup (250 ml) cream 35%

Preparation

• Preheat the oven to 190°C.
• Grill the grated coconut for 4 or 5 minutes. Let it cool.
• In a bowl, beat the egg whites until solid peaks are formed.
• In another large bowl, beat the egg yolks with 1⁄2 cup (125 ml) of sugar and 1 tbsp (5 ml) vanilla extract for about 5 minutes or until there is a thick, creamy consistency.
• Add the flour and the egg whites progressively, gently mixing with a spatula.
• Spread the mixture on a previous baking sheet and place on a tray (30 cm x 45 cm), laid with baking paper. Cook for 10 minutes.
• Remove from the oven on a clean, wet cloth. Remove the paper and roll the cake to cool.
• In a pan, mix 1⁄2 cup (125 g) of sugar and mangoes, and cook at medium heat for 10 minutes, adding water if necessary.
• When cool, reduce to purée and add the Ricotta, mixing until smooth consistency.
• Whip the cream with 2 tbsp (30 g) of sugar and the rest of the vanilla extract, then refrigerate.
• Unroll the cake and spread the Ricotta preparation on the inside before rolling again.
• Cover the cake with the whipped cream and sprinkle with grilled coconut.