Coconut foam cakes

Ingredients for 8 servings:

• 3 eggs
• 125 g sugar
• 125 g flour
• 50 g butter, melted
• 200 g desiccated coconut
• 600 ml milk
• ½ vanilla pod(s)
• 100 g sugar
• 5 sheets of gelatin, soaked
• 3 eggs
• 1 shot of brown rum
• 130 ml sweet cream
• Ice water
• 30 g sugar
• 30 ml water
• 1 lime(s), untreated
• 2 sheets of gelatin, soaked
• 80 g sparkling wine, dry, preferably Riesling

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 40 minutes

airy, delicate dessert

For the pastry base, beat the three eggs and sugar with a mixer until frothy. Fold in the flour and finally the melted butter. Spread evenly and thinly on a baking sheet. Bake in an oven preheated to 150°C (300°F) until golden brown, about twenty minutes. The base should then easily come off the baking sheet. Using eight dessert rings, cut out the bases for the tartlets from the slightly cooled sponge cake mixture. Place them directly into the bottom of the rings and let cool completely. Simmer the desiccated coconut in the milk for ten minutes. Once cooled, press the coconut milk into a cloth and collect the coconut milk. You should get about 300 milliliters. Bring the coconut milk, sugar, and scraped vanilla pod to a boil. Separate the eggs and slowly pour the hot coconut milk—without the vanilla pod—into the beaten egg yolks, stirring constantly. Heat in a double boiler to 80°C (170°F) until golden brown, then dissolve the soaked gelatin leaves in it. Quickly cool in ice water. Season with rum and fold in the beaten egg whites and stiff cream. Spread the coconut foam evenly among the dessert rings and let everything set in the refrigerator for 2-3 hours. For the covering jelly layer, zest the lime and squeeze out the juice. Heat together with the sugar and water and dissolve the two soaked gelatin leaves in the mixture. Cool until just before setting, then stir in the sparkling wine and spoon a thin layer onto each foam cake. Let the jelly set in the refrigerator for about another hour. To serve, run a sharp knife along the inside of the rings and carefully slide the cakes onto dessert plates. A tangerine sauce goes very well with the cake.