Coconut cake with mango and lemongrass

This cake is sort of "tropical" thanks to fruits and lemongrass. Very bright and pretty dessert. Of course, delicious.

Ingredients

• Thick cream - 300 ml
• Lemograss stems crushed - 3 pcs.
• Egg yolks - 3 pcs.
• Powdered sugar - 1/3 cup (75 g)
• Gelatin - 1.5 plates
• Mango peeled, thinly sliced - 2 pcs.
• Coconut Dough:
• Flour - 1 1/3 cups (200 g)
• Unsalted butter, chilled, pieces - 100 g
• Coconut flakes - 1/3 cup (30 g)
• Powdered sugar - 1 tbsp. l.

Directions

1. Place the cream and lemongrass in a saucepan over medium heat. Bring to a boil (do not boil), remove from heat and let sit for 1 hour.
2. To make the dough, combine the flour, butter, coconut and sugar in a food processor. Add 3 tbsp. l. chilled water. Knead the dough until it "gathers". Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface to a thickness of 2mm. Put in a greased form (on baking paper) with a removable bottom. Refrigerate for 20 minutes.
3. Preheat oven to 180 degrees. Cover the dough in a tin with baking paper and fill with a weight (such as uncooked rice). Bake 10 minutes. Remove weight and paper. Bake the dough in the oven until golden, dry and crispy (5-8 minutes). Cool down.
4. Beat the yolks with sugar with a mixer until thick. Add cream (discard lemongrass). Dilute gelatin according to package directions (soak in cold water for 5 minutes). Stirring, bring the egg-cream mass over low heat until slightly thickened. Remove from fire. Squeeze out excess water from gelatin plates, add them to the prepared cream and stir until dissolved. Refrigerate completely.
5. Fill the base of the pie with cream. Place in refrigerator for 2-3 hours. Once the gelatin has set, place the mango slices on top. Sprinkle with powdered sugar.