Sift the flour into a bowl and make a well. Put the sugar in there and crumble the yeast.
Heat the yoghurt, pour it into the well and mix with the sugar, yeast and a little flour from the edge to form a pulpy pre-dough.
Cover and let rise in a warm place for about 15 minutes.
Then add the butter in pieces and salt and knead the water with the dough hook to a smooth dough that does not stick to the edge of the bowl.
Please adjust the amount of water here! Cover the dough again and let rise for about 45 minutes.
You can also omit the pre-dough and prepare the yeast dough immediately, then it is better to let it rise for 1 hour!
For the filling, peel the mango and dice the pulp.
Mix the eggs with the sugar and quark.
Roll out the risen dough on a well-floured work surface into a rectangle of approx. 30 x 50 cm, brush with the quark mixture and sprinkle with the mango cubes. Leave at least 2 cm free at the upper edge! Moisten this edge a little with water. Now carefully roll up the dough from below - so from the longer side - and cut into 2-3 cm wide slices.
Then place these next to each other in a greased springform pan and press a little flatter if necessary. If the individual snails are difficult to put into the mold, you can use a cake server.
Now cover the rose cake again and let rise for about 20-30 minutes.
Preheat the oven to 200 ° C top / bottom heat.
Meanwhile, mix the flour, desiccated coconut and sugar for the crumble. Add flakes of butter and process everything with the hand mixer first into fine crumbs on the highest setting, then also into crumbles in the desired size at the lowest level.
Then sprinkle the crumbles evenly over the top and bake the cake for about 30-35 minutes until golden brown.
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