Grease the bottom of a detachable mould of 24 cm in diameter. Heat oven to 200 degrees. Beat the yolks with half the sugar until you get a frothy mixture. Beat the whites with the remaining sugar and mix to the above.
Sift the flour with the starch and cocoa over the mixture and incorporate below above. Pour this mass of sponge cake in pan and Cook 25 minutes to half-height. Leave the cake a few hours and then dividirlo horizontally.
Peel and cut into dice mangoes. Mix the wine with the egg yolks and sugar, bring to a boil and remove from heat. Dissolve gelatin softened in the blending of wine. Add the pieces of mango. Cool everything. Assemble the cream. Mix half with wine cream, spread the mixture on the bottom layer of the cake and place the top layer. Let Jell.
Mix the rest of the cream with the sugar, cover the cake with her, Sprinkle over the ra- lladuras of coconut and garnish with pieces of mango and cream roses
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