Apple Mango Cake with Coconut Sprinkles

A cake recipe for all foodies:

1. cook yeast dough according to instructions and leave.

For the topping, peel the mango. Cut flesh in 2 pieces from the stone and cut diagonally into 1/2 cm thick pieces. Peel, quarter and core apples. Cut the quarters into thirds again and sprinkle with juice of one lemon. Mix crème fraîche with egg and vanilla sugar. 3.

Knead the risen dough with your hands on a lightly floured surface and roll out into a rectangle (60×40 cm). Place on a thinly greased, lightly floured baking sheet and spread evenly with the creme fraiche mixture. Spread mango and apples evenly on top. Let rise again for 20 min in a warm place.

For the crumble, place coconut, butter, flour and sugar in a large enough bowl and knead with the dough hooks of a mixer to make crumbles of desired size. Spread evenly over the dough. Bake in a heated oven at 200 degrees (gas 3, convection oven 180 degrees) on the 2nd rack from the bottom for 20-25 minutes.

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