Apricot and coconut cream cake

For 10 pieces
  • 1 pack (450 g / 10 ready-to-bake slices) of frozen Puff pastry
  • 8 sheets white gelatine
  • 600 g Apricots
  • 2-3 EL lemon juice
  • 250 g Apricot jam
  • 25 g desiccated coconut
  • 1 (100 g) White chocolate bar withCrispy rice
  • 1 can (s) ( 425 ml / 400 ml content) coconut milk
  • 50 g sugar
  • 1 packet vanilla sugar
  • 250 g whipped cream
  • flour
  • Baking paper
105 minutes
light
1.
Place puff pastry slices next to each other and let thaw at room temperature for about 20 minutes . Place 5 slices on top of each other, roll out and cut out two round bases (27-28 cm Ø). On two baking sheets lined with parchment paperand prick several times with a fork. Bake the floors one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15-20 minutes. Let the bases cool, then cut a base into 10 pieces with a bread knife. Soak the gelatine in cold water. Score the apricots crosswise and place in boiling hot water for 30-60 seconds. Rinse under cold water and peel off the skin. Halve the apricots and remove the stone. Brush the apricot halves with lemon juice. Mix 125 g apricot jam and coat the puff pastry base with it. Spread the apricots on the base, except for 10 halves. Roast 15 g desiccated coconut in a pan without fat and allow to cool. Chop the chocolate. Mix the coconut milk, sugar and vanilla sugar together. Squeeze out the gelatine, dissolve it and mix it with a little coconut milk. Stir into the rest of the coconut milk and refrigerate for about 20 minutes. Meanwhile, whip the cream until stiff. When the cream becomes thick, fold the cream into the coconut cream. Spread half of the cream on the apricots. Sprinkle with roasted coconut flakes and chocolate and cover with the remaining cream. Chill the cake for at least 2 hours. Meanwhile, heat 125 g of jam, strain through a sieve and thinly spread the puff pastry pieces with it. Sprinkle with the remaining coconut flakes. Cover the cake with the 'wings' shortly before serving, placing an apricot half under each wing. Serve immediately
2.
Waiting time approx. 2 1/4 hours
1 Pieces approx .:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 25 g fat
  • 45 g carbohydrates

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