Coconut cream cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 150 g flour
• 8 sheets of gelatin
• 1 can of coconut milk (400 g)
• 2 cups sour cream, 400 g
• 100 g sugar
• 1 lemon(s), juice
• 600 g whipped cream
• 1 can of mandarin orange(s), large can
• 1 tbsp, heaped powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours

Dough: Beat the eggs with 3 tablespoons of hot water until very frothy, then gradually add the sugar, stirring constantly. Beat for about 4 minutes until creamy, then sift in the flour. Loosely fold the flour into the sugar and egg using a whisk. Grease a 28 cm springform pan and sprinkle with breadcrumbs, or line the bottom with baking paper. Pour the sponge cake mixture into the pan and spread it out. Place the cake in a preheated oven (180°C fan-assisted) and bake for about 15 minutes. Remove the base, then turn out onto a plate and let it cool. Filling: Soak the gelatine in cold water. Meanwhile, shake the can of coconut milk well and place it in hot water. Combine the sour cream, sugar, and lemon juice, followed by the coconut milk, in a mixing bowl and mix everything together. Take some of the cream and warm it gently on the stovetop. Once it’s warm, drain the gelatine and add it. Mix the cream until the gelatine is dissolved. Then stir the removed cream back into the base mixture. Whip the cream until stiff and fold in. Now you can decide whether to divide the base or leave it as is. If you divide the base, follow the steps below exactly as I write and then place the top part of the base on the cream. Assembly: Place the base on a cake plate and place a cake ring around it. Drain the mandarins and spread them on the base. Then spread the coconut sour cream on top. Then refrigerate the cake for about 12 hours. Dust the top layer with powdered sugar before serving. The cream can also be used as a dessert.