Apricot and coconut cake

For 16 pieces
  • 125 g butter or margarine
  • 200 g + 1 tbsp sugar
  • 1 pinch salt
  • grated zest of 1/2 untreated lemon
  • 3 eggs (size M)
  • 175 g flour
  • 2 deleted TL Baking powder
  • 3 EL Milk
  • 5 sheet white gelatine
  • 2 Can (s) (425 ml / 250 g each) Apricots
  • 75 g Desiccated coconut
  • 600 g Lean quark
  • 1 packet Vanillin sugar
  • 375 g whipped cream
  • 6 (approx. 60 g) Raffaello
  • fat and breadcrumbs
75 minutes
Mix the soft fat, 100 g sugar, salt and lemon peel until frothy. Stir in eggs one after the other, alternating with 3 tablespoons of flour. Mix the remaining flour and baking powder and briefly stir in together with the milk. Put the dough in a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 20-25 minutes. Put the bottom in the pan and leave to cool on a wire rack. Soak the gelatine in cold water. Drain the apricots on a sieve and collect the juice. Put 1/3 of the apricots aside for decoration. Roast the desiccated coconut in a pan without fat and allow to cool. Stir the quark, 100 g sugar, except for a teaspoon full and vanillin sugar until smooth. Squeeze out the gelatine, dissolve it and mix it with 125 ml apricot juice. Stir into the quark cream. Fold in desiccated coconut except for two tablespoons. Whip 250 g of cream until stiff and fold into the coconut cream. Place a cake ring around the batter and spread a thin layer of curd cream. Cover with apricot halves and cover with the remaining cream. Spread evenly and put the cake in a cool place for about 5 hours. In the meantime, cut the remaining apricot halves into fine wedges. Whip 125 g of cream and 1 tablespoon of sugar until stiff and place in a piping bag with a star nozzle. Remove the cake from the cake ring and cover the edge with apricot wedges. Decorate with cream tuffs and halved Raffaellos. Sprinkle with the remaining desiccated coconut
Wait about 6 hours
1 piece approx.:
  • 350 kcal
  • 1460 kJ
  • 10 g protein
  • 20 g fat
  • 32 g carbohydrates


Leave A Comment