Lemon Coconut Cake

Ingredients for 1 servings:

• 1 pt. rusks, coconut (225 g)
• 100 g butter
• 500 g yogurt, Greek, neutral, 10%
• 125 g sugar
• 3 egg yolks
• 1 large organic lemon(s), the juice and the peel
• 3 tbsp desiccated coconut
• 8 sheets of gelatine, or similarly ground
• 500 ml cream
• some powdered sugar or sweetener
• some candy, jelly-lemon-
• some lemon curd
• 3 tsp, heaped gelatin (instant gelatin) for the cream layer

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

unbaked

For the base, melt the butter over low heat. Finely chop the rusks in a mixer (you can also use a rolling pin – place the rusks in a freezer bag and press them down with the rolling pin) and mix with the melted butter (a fork works well and doesn’t make your hands greasy). Press the mixture firmly into a 26 cm springform pan lined with baking paper to form the base – this can also be done easily with a fork. Chill the base. Soften the gelatin in cold water. Meanwhile, for the topping, beat the egg yolks with the sugar until frothy. Stir the lemon juice and grated lemon zest into the egg mixture along with the yogurt; the sugar will dissolve completely. Dissolve the gelatin according to the instructions and fold it into the cream. Chill until the cream has thickened slightly. Then whip 200 ml of cream until stiff peaks form and fold it into the semi-stable yogurt cream. Using a cake lifter (a large, flat spatula), lift the cake base from the springform pan onto a cake plate. Spread the cream over the crumb base and smooth it out. Chill for 4 hours. Toast the coconut flakes in a hot pan without fat until golden brown. Whisk the remaining 300 ml of cream with the instant gelatin until stiff, sweeten with a little powdered sugar or sweetener, and spread over the yogurt cream, leaving a little extra for decoration. Sprinkle with coconut flakes. Place the jelly fruits on the cake (around the edge) and pipe the remaining cream in circles between them. Place a little lemon curd in the center of the circles using a small teaspoon.