Apple elderberry cake

For 16 pieces
  • 2 eggs (size M)
  • 2 packet Vanillin-Sugar
  • 150 g Sugar
  • 20 g starch
  • 30 g flour
  • 50 g Apple jelly
  • 11 sheet gelatine
  • 1 jar (s) (400 g) creamy coconut milk (65% coconut)
  • 350 g whipped cream
  • 1 packet cream stabilizer
  • 4 (approx. 800 g) Apples
  • 500 ml Elderberry juice
  • 50 g fresh coconut
  • baking paper
60 minutes
very easy
1.
Separate eggs. Beat the egg white, 1 packet of vanilla sugar and 50 g sugar with the whisk of the hand mixer until stiff. Stir in egg yolks. Carefully fold in the starch and flour. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 12 minutes. Take out, turn out onto a wire rack, peel off baking paper. Brush the sponge cake base with jelly and allow to cool
2.
Soak 4 sheets of gelatine in cold water. Mix coconut milk and 50 g sugar. Squeeze out the gelatine, dissolve it and stir in 3 tbsp coconut milk, stir into the rest of the coconut milk. Mix the vanilla sugar and cream setting agent. Beat 250 g of cream with the whisk of the hand mixer until stiff, pouring in the whipped cream mixture. Gradually fold the cream into the coconut milk. Place the base on a cake plate, enclose it with a cake ring. Pour cocoa cream on top and spread on. Chill for at least 1 hour
3.
Soak 7 sheets of gelatine in cold water. Peel and quarter the apples, remove the core. Cut the quarters into wedges. Bring juice and 50 g sugar to a boil in a saucepan. Add apple wedges and simmer over low heat for 10–15 minutes. Apples should still be slightly firm to the bite. Squeeze out the gelatine, add to the apples and stir until it has dissolved. Pour apples with elderberry juice into a bowl, let cool and chill. When the juice starts to gel, spread the apples and juice on top of the coconut cream. Chill for at least 2 hours, preferably overnight
4.
Peel strips of the fresh coconut with a peeler. Whip 100 g cream until stiff. Carefully remove the cake from the ring. Brush the edge with cream. Decorate with coconut strips
5.
Waiting time approx. 3 3/4 hours
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 4 g protein
  • 14 g fat
  • 24 g carbohydrates

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