Caribbean Dream

Ingredients for 1 servings:

• 500 ml cream
• 150 g desiccated coconut
• 125 g butter
• 125 g sugar
• 3 eggs
• 75 g flour
• ½ pack of baking powder
• 2 bananas
• 1 tbsp sugar
• 1 mango(s)
• 3 peaches
• 4 sheets of gelatin
• 2 tbsp tea (iced tea)
• 200 g cream cheese
• 2 packets of vanilla sugar
• Chips (coconut chips) for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Summer dream with coconut and exotic fruits

For the coconut cream, bring the cream and desiccated coconut to a boil in a saucepan. Remove from the heat and let it steep for about 1 hour. Pour the mixture into a sieve, pressing out the desiccated coconut well with a spoon, and set aside for the batter. Collect the cream and chill for at least 3 hours. For the batter, beat the butter and sugar until fluffy, then beat in the eggs one at a time. Mix the flour and baking powder, sift in the mixture, and stir in. Finally, fold in the reserved desiccated coconut. Pour the batter into a springform pan and bake at 180°C for about 25-30 minutes. Turn the base out onto a wire rack and let cool. For the topping, slice the bananas longish. Melt the sugar, briefly caramelize the banana slices in it, remove from the pan, and let cool. Peel the mango; then pit the mango and peaches and slice them. Soak the gelatine, then dissolve it in warm iced tea, stirring constantly. Mix the cream cheese with the gelatine. Whip the cold coconut cream with vanilla sugar until stiff and fold in. Place the base on a plate and place a cake ring around it. Spread about two-thirds of the fruit on the base. Spread the cream cheese mixture on top and make indentations with a spoon. Chill for about 2 hours. Remove the cake ring. Sprinkle the cake with coconut chips and garnish with the fruit.