Coconut Cake Goek-Tepe II

Ingredients for 1 servings:

• 150 g chocolate, bitter 85%, grated
• 200 g desiccated coconut
• 500 g corn, ground
• 220 g powdered sugar
• 2 pinches of salt
• 30 g ginger, finely chopped
• 1 bag of baking powder, for 500 g flour
• 4 eggs, separate
• 200 ml milk
• 800 ml sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free

26 cm Æ ring tin with baking paper: Beat the egg whites with a pinch of salt until frothy and then with 110 g of sugar until stiff, set aside. Finely grind the chocolate using an almond mill. Beat the egg yolks with approx. 5 tbsp of the milk, 1 pinch of salt and 110 g of sugar until frothy and creamy white, top up with the rest of the milk and sour cream and mix. Mix the dry ingredients and add them and mix on full speed for a good 5 minutes, it should resemble a sponge cake. Fold in the stiffly beaten egg whites until no egg whites are visible on the surface. Pour into a 26 cm ring tin lined with baking paper, place in a cold oven and bake at 150°C fan for approx. 70 minutes. Leave the cake in the closed ring tin for approx. 10 minutes. Open and carefully pull it onto a cake rack using the baking paper and allow to cool. Only then remove the baking paper. I always leave the cakes on the baking paper, usually cutting with a tomato knife, then using a cake server to slide the slices underneath and lift them onto a cake plate. I usually serve them with bourbon and vanilla sugar and whipped cream. Makes 8 slices, moist and fluffy. My own recipe.