Coconut cream cake (reader recipe)

For 12 pieces
  • 5 eggs (size M)
  • 170 g Sugar
  • 3 Parcel Vanillin sugar
  • 1 pinch salt
  • 170 g flour
  • 1 TL baking powder
  • 80 g desiccated coconut
  • 225 g Raspberries
  • 1 can (s) ( 850 ml) Peaches
  • 700 g whipped cream
  • 3 package Cream stabilizer
  • 1 EL passion fruit syrup
  • 2 tbsp Raspberry jam
  • 2 EL coconut syrup
  • 40 g Meringue
  • baking paper
90 minutes
light
1.
Eggs, sugar , 1 packet of vanillin sugar and salt with 6 tablespoons of lukewarm water for about 5 minutes until frothy. Mix the flour, baking powder and 50 g desiccated coconut, 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 a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25–30 minutes (test with stick!). Let cool on a wire rack
2.
Puree 125 g raspberries and strain through a sieve. Stir in 2 sachets of vanilla sugar. Drain the peaches. Cut the biscuit twice horizontally. Place a cake ring around the bottom. Dice the peaches and spread them on the cake base. Beat 200 g cream until stiff, pour in 1 packet of cream setting agent, stir in passion fruit syrup. Spread the cream on the peach cubes and smooth out. Place the second sponge cake on top, press lightly and spread a thin layer of the jam
3.
Whip 200 g of cream until stiff, sprinkling in 1 packet of cream stabilizer. Carefully fold in the raspberry puree. Spread the cream on the second sponge cake base. 3. Place the base on it and press it down gently. Chill for 1–2 hours
4.
Whip 300 g cream until stiff, pour in 1 packet of cream stabilizer, stir in coconut syrup. Brush the cake all around with coconut cream. Roast 30 g coconut flakes in a pan until golden brown, leave to cool. Roughly crumble the meringue. Sprinkle both over the cake and decorate with the remaining raspberries
5.
Waiting time 3–4 hours
1 piece approx.:
  • 440 kcal
  • 1840 kJ
  • 7 g protein
  • 26 g fat
  • 44 g carbohydrates

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