John Myers
Ingredients for 1 servings:
- 6 eggs, whole
- Oil, neutral, 3 egg halves
- 150 g powdered sugar
- 90 g wheat flour
- 80 g starch flour
- 1 tbsp cocoa powder, unsweetened
- 1 pinch of salt
- 1 pinch(s) of baking powder
- 340 ml coconut milk, unsweetened
- 25 g starch flour
- 70 g desiccated coconut
- 40 g sugar
- 2 cl liqueur (coconut liqueur) or Bacardi
- 200 g apricot jam, well heated, pureed
- 200 g cake icing (chocolate icing)
- Chips (coconut chips)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Tastes fine, without many calories
Beat the eggs in the mixer at high speed for 8-10 minutes until thick and creamy. Turn the speed down slightly, add 3 half eggshells full of oil, then add the sugar and salt. Stir briefly. Combine the flour, cornstarch, baking powder, and cocoa powder and sift. Lightly mix in the flour mixture with a spatula, spread the batter onto a baking sheet lined with baking paper, and bake at 200°C for 8-11 minutes. Remove the sponge from the oven, let it cool slightly, and then turn it out onto a kitchen towel. If the edges are dry and hard, trim them, then loosely roll up the sponge, including the kitchen towel, and let it cool completely. Mix 6 tablespoons of the coconut milk with the cornstarch until smooth. Bring the remaining coconut milk to a boil, add the desiccated coconut and sugar, stir in the cornstarch and milk mixture, bring to a boil twice, then remove from the heat and stir in the liqueur. Roll out the sponge cake, spread with the still-hot cream, let it cool slightly, and carefully roll it up again. Then refrigerate for a good hour. Then coat it with the heated jam, let it dry, and finally cover with chocolate glaze and decorate with coconut chips.
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