Passion fruit and coconut cake

Ingredients for 1 servings:

• 8 egg yolks
• 4 egg whites
• 70 g desiccated coconut
• 20 g flour
• 10 g cornstarch
• 100 g sugar, finest
• 1 pinch of salt
• 3 passion fruit(s)
• 200 ml coconut milk, creamy
• 40 g sugar
• 3 ½ sheets of gelatin
• 2 egg yolks
• 2 egg whites
• 60 g desiccated coconut
• 10 g flour
• 70 g sugar, finest
• 1 pinch of salt
• 4 egg whites
• 200 g sugar
• 270 g desiccated coconut
• 1 pinch of salt
• 1 pack of vanilla sugar (bourbon)
• 4 passion fruit(s)
• 4 egg yolks
• 100 g sugar
• 3 sheets of gelatin
• 200 g cream
• 200 g sour cream
• 300 ml coconut milk, creamy
• 80 g sugar
• 6 sheets of gelatin
• 200 g cream
• 80 g desiccated coconut
• 6 passion fruit(s)
• 70 g sugar
• 3 sheets of gelatin
• 200 ml coconut milk, creamy
• 50 g sugar
• 3 sheets of gelatin

Instructions

Working time approx. 3 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 16 hours 15 minutes

with a coconut sponge roll edge and coconut macaroon bases

For the coconut sponge roll, beat the egg yolks with half the sugar until light and creamy. Finely shred the desiccated coconut. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Pile the beaten egg whites into a mountain-like layer on top of the egg yolk mixture. Sift the flour and cornstarch together over the mixture and lightly sprinkle the desiccated coconut over the top. Carefully fold everything in. Spread evenly onto a baking sheet lined with baking paper and bake at 240°C (top/bottom heat) for 7 minutes. Immediately turn out onto a tea towel, spray the baking paper with water (e.g., using a plant spray bottle), and peel off the dough. While the sponge base is still hot, tightly roll it out onto the towel from the long side and allow to cool. For the sponge roll filling, pass the pulp of one passion fruit through a fine sieve and mix with the pulp and seeds of the other two, the coconut milk, and the sugar. You can of course leave out the seeds, but I think a bit of crunch is good for the roll. I also like the look of the cream better that way. Gently heat the softened and squeezed gelatin. First, stir three to four tablespoons of the mixture into the gelatin, then stir the gelatin into the remaining filling. Leave to set in the refrigerator, stirring occasionally. When the cream begins to set, unroll the Swiss roll, spread the filling evenly over it, and roll it up again. Wrap in cling film and leave to set in the refrigerator overnight. For the coconut sponge, beat the egg yolks with half the sugar until light and creamy. Finely shred the desiccated coconut. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Pile the beaten egg whites on top of the egg yolk mixture in a mountain-like manner. Sift the flour over the top and lightly sprinkle the desiccated coconut on top. Carefully fold everything in. Pour the batter into a 26cm springform pan lined with baking paper and bake at 225°C (top/bottom heat) for 9 minutes. Let cool. For the coconut macaroon bases, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar and vanilla sugar. Carefully fold in the desiccated coconut. Set an adjustable cake ring at 29cm and place on a baking sheet lined with baking paper. Pour in two-thirds of the macaroon mixture and smooth it out. Bake at 140°C (top/bottom heat) for about half an hour. Pour the remaining batter into a 26cm springform pan lined with baking paper and bake at the same temperature for 25 minutes. Let both bases cool. For the passion fruit cream, strain the passion fruit pulp through a sieve. You should get 125ml (0.4 fl oz). Whip the cream until stiff peaks form. Bring the pulp and sugar to a boil and carefully stir into the beaten egg yolks. Whisk over a hot water bath for six to eight minutes until creamy. Stir in the softened, squeezed-out gelatine. Chill the mixture over an ice-water bath, then fold in the cream. Transfer to a piping bag without a nozzle. For the coconut cream, whisk the sour cream with the coconut cream and sugar until smooth. Gently heat the softened, squeezed-out gelatine. Gradually stir 4 tablespoons of the cream into the gelatine, then add this to the remaining cream. When the mixture begins to set, fold in the stiffly whipped cream and desiccated coconut. Transfer to a piping bag without a nozzle. Place a cake ring around the large coconut macaroon base. Cut the Swiss roll into 1.5 cm thick slices and place on the edge of the cake ring. Pipe rings onto the base using half of the coconut cream and fill with half of the passion fruit cream. Place the sponge base on top. Pipe the remainder of both creams onto the base and cover with the smaller macaron base, with the smooth underside facing up. For the passion fruit glaze, strain the passion fruit pulp through a sieve. You’ll need 200 ml. Gently heat with the sugar, then dissolve the softened, squeezed-out gelatin in it. Let it set slightly in the refrigerator. For the coconut glaze, gently heat the coconut milk with the sugar, then dissolve the softened, squeezed-out gelatin in it. Let it set slightly in the refrigerator. Alternately spoon both glazes onto the cake, creating a marbled effect. Let it set in the refrigerator for at least an hour. The number of passion fruits required may vary, as markets offer quite a variety of sizes. My passion fruits were about the size of a medium lemon. Since the cake has a fairly large diameter, I cut them into 14 to 16 pieces.