Coconut buttermilk cake with apricots

For 12 pieces
  • 2 Can (s) (425 ml each) apricots
  • 65 g Butter
  • 175 g Coconut rusks
  • 6 sheet gelatine
  • 250 g Whole milk yogurt
  • 250 ml Buttermilk
  • 75 g Sugar
  • 250 g Whipped cream
  • 1 EL desiccated coconut
  • Lemon balm
  • oil
  • 1 freezer bags
45 minutes
Drain the apricots. Melt the butter. Put the rusks in a freezer bag and chop them up with a cake roll. Mix the butter and breadcrumbs. Brush the bottom of a springform pan (26 cm Ø) lightly with oil. Press the crumbly mass onto it to form a firm base. Chill the base for about 30 minutes. Soak the gelatine in cold water. Mix together the yogurt, buttermilk and sugar. Squeeze out the gelatine, dissolve it and stir in 3 tablespoons of the yogurt mixture. Stir into the rest of the cream. Chill until it starts to gel. Whip the cream until stiff and fold in. Spread 1/4 of the yoghurt cream on the base and spread 2/3 of the apricots on top. Put the rest of the yoghurt cream on top and smooth it out. Chill the cake for about 30 minutes,until the cream starts to gel. Spread the rest of the apricots on top. Chill the cake for 3–4 hours. Lightly toast the coconut flakes in a pan without fat, remove. Sprinkle the cake with it before serving. Decorate with lemon balm
Waiting time approx. 3 1/2 hours
1 piece approx.:
  • 250 kcal
  • 1050 kJ
  • 4 g protein
  • 14 g fat
  • 26 g carbohydrates


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