Coco Cabana cake

For 16 pieces
  • 200 g white couverture
  • 750 g whipped cream
  • 5 eggs (size M)
  • 175 g sugar
  • 1 25 g flour
  • 50 g Cornstarch
  • 1 deleted TL Baking powder
  • 12 EL white rum
  • 150 g Desiccated coconut
  • 1 pack (150 g / 18 pieces) Coco Cabana foam kisses
  • baking paper
90 minutes
Roughly chop the couverture. Heat 250 g of cream, pour into a mixing bowl. Pour the couverture into the cream and melt while stirring. Let the chocolate cream cool down and chill for about 3 hours. Separate eggs. Beat egg whites with the whisk of the hand mixer until stiff, at the end let the sugar trickle in. Add the egg yolks one after the other and mix in. Mix the flour, starch and baking powder, sift into the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35–40 minutes. Let the sponge cake cool in the form on a wire rack. Remove the sponge cake from the mold and cut horizontally so that the lower base is about 1/3 of the height and the upper base about 2/3 of the height. Crumble the thicker bottom with your fingers. Drizzle the bottom and crumbs with 6 tbsp rum each. Beat 500 g of cream until stiff and just barelyset half aside for brushing. Beat the chocolate cream with the whisk of the hand mixer for about 1 minute until thick and creamy. Mix the biscuit crumbs with 100 g desiccated coconut, then fold in the remaining cream and finally the chocolate cream. Spread the mixture in the shape of a dome on the sponge cake base and brush with the cream you set aside. Sprinkle with 50 g coconut flakes and decorate with the Coco Cabana foam kisses. Cover and chill overnight so that it can cook well
Waiting time 16 hours
1 piece approx.:
  • 450 kcal
  • 1890 kJ
  • 7 g protein
  • 30 g fat
  • 34 g carbohydrates


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