Coconut cream cake

Ingredients for 1 servings:

• 50 g sugar
• 100 g butter
• 150 g flour
• 1 egg yolk (size S)
• 6 m.-sized eggs, separated
• 180 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 60 g cornstarch
• 60 g cocoa powder (real)
• 1 pinch of salt
• 4 egg whites
• 1 can condensed milk, sweetened (Milkmaid)
• 400 ml creamy coconut milk
• 125 g double cream
• 12 sheets of gelatin
• 200 g cream
• 50 g desiccated coconut
• 1 pinch of salt
• 180 g lemon curd (homemade or from a jar)
• 50 g creamy coconut milk
• 150 g cream
• 400 g white chocolate
• Chocolate decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 14 hours 10 minutes

with chocolate sponge cake and citrus note

The recipe is designed for a 26 cm springform pan. The cake ring should be at least 8 cm high. The cake layers are ideally baked two days before the cake is to be served. For the shortcrust pastry base: Quickly knead all ingredients into a smooth dough. Wrap in cling film and chill for one hour. Roll out the dough very thinly (approx. 3 mm) on baking paper and cut to the size of the springform pan. Bake blind in the springform pan for 15 minutes at preheated 190°C (top/bottom heat). Allow to cool. For the sponge cake base: Beat the egg whites with a pinch of salt until stiff peaks form, then sprinkle in half of the sugar. Beat the egg yolks with the other half of the sugar and the vanilla sugar until light and fluffy. Pour the beaten egg whites on top in a mound. Mix the flour, cornstarch, and cocoa powder and sift them onto the beaten egg whites. Carefully fold in. Line the bottom of a springform pan with baking paper, pour in the batter, and bake at 180°C (top/bottom heat) for 25 minutes. Allow to cool, remove from the pan, and let rest overnight (or at least four to six hours). For the coconut cream: Whisk the egg whites with a pinch of salt until stiff peaks form, then whip the cream. Soak the gelatin in cold water for five minutes. Mix the milk, coconut milk, and double cream. Heat the gelatin over low heat. Gradually add about six tablespoons of the coconut cream to the gelatin, then stir the gelatin-cream mixture into the remaining coconut cream. Fold in the beaten egg whites. When the cream begins to set, fold in the cream and desiccated coconut. Cut the sponge cake in half horizontally. Place the cake ring around the shortcrust pastry base. Spread half of the lemon curd (warm store-bought slightly) on the base, place the top sponge cake on top, and press down firmly. Spread half of the coconut cream on the sponge cake. Place the middle sponge cake layer on top and spread with the remaining lemon curd. Spread the second half of the cream on top and cover with the last sponge cake layer, ensuring its underside forms a smooth finish. Press firmly. Refrigerate overnight. For the ganache: Roughly chop the white chocolate. Heat the cream and coconut milk together, bring to a boil briefly, let cool slightly, and then pour over the chocolate. Stir until the chocolate is completely melted. Refrigerate overnight. Use a knife to loosen the cake from the ring. Whip the ganache with a mixer until creamy and spread it all over the cake. Finally, decorate the cake as desired. I decorated it with homemade mini coconut pralines and dark chocolate decorations. The cake should be refrigerated until ready to serve.