Coconut cake
Tags:
alcohol-free
vegetarian
Description
All white - doesn't that sound romantic? When you serve this cake to your guests, they're sure to have hearts in their eyes. The little work of art in the shape of a hemisphere looks just great! And when you divide it into pieces and present the creamy filling of quark, mascarpone, cream and coconut milk, everyone will be in awe. A treat that indulges the senses!
Zutaten für
For the pastry
75
g
butter, soft
50
g
sugar
1
Pack(s)
vanilla sugar
2
eggs
100
g
wheat flour
1
Teaspoon(s)
baking powder
50
g
almond flakes
For the cream
150
g
sugar
12
Leave(s)
gelatine
150
ml
coconut milk
150
g
quark
500
g
mascarpone
100
ml
cream
For the decoration
200
ml
cream, cold
50
g
coconut flakes
Preparation
Bake the cake base
1
Preheat the oven to 160°C convection oven. Beat the butter, sugar and vanilla sugar until fluffy.
2
Gradually add the eggs and mix in.
3
Mix flour and baking powder, sift and fold into the mixture alternately with the almond flakes.
4
Pour into a round cake tin with a diameter of approx. 15cm (e.g. Lurch Flexiform cake tin set of 3) and bake for 20 minutes. Leave to cool on a rack.
Prepare the cream filling
1
Soak the gelatine. Mix the coconut milk, quark, mascarpone and sugar to a cream.
2
Warm the gelatine in a saucepan with a small amount of the cream (a few tablespoons). Remove the saucepan from the heat, stir in another part of the cream and then pour the contents of the saucepan back into the remaining cream and fold in.
3
Whip the cream until stiff and fold into the coconut cream. Slightly moisten the hemisphere mould and line with cling film. Pour in the coconut cream.
4
Place the cake base on the cream and press down lightly. Leave to cool for 3 hours.
Decorate the cake
Turn out the cake. Whip the cream until stiff, spread on the cake and sprinkle with coconut flakes.
Zutaten für
For the pastry
75
g
butter, soft
50
g
sugar
1
Pack(s)
vanilla sugar
2
eggs
100
g
wheat flour
1
Teaspoon(s)
baking powder
50
g
almond flakes
For the cream
150
g
sugar
12
Leave(s)
gelatine
150
ml
coconut milk
150
g
quark
500
g
mascarpone
100
ml
cream
For the decoration
200
ml
cream, cold
50
g
coconut flakes
