Coconut Dream

Ingredients for 1 servings:

• 75 g flour
• 2 packs of pudding powder, vanilla or chocolate OR
• 75 g cornstarch
• 3 eggs, separated
• 1 pinch of salt
• 2 packets of vanilla sugar
• 125 g sugar
• 25 g desiccated coconut
• 500 g quark, no matter what fat content
• 200 g cream
• 250 g yogurt, stracciatella
• 175 g sugar
• 3 packets of vanilla sugar
• some butter-vanilla flavoring or pulp of a vanilla pod
• 1 tbsp lemon juice
• 150 g desiccated coconut
• 6 sheets of gelatin OR
• 1 pack of gelatin powder

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

light cake with quark and coconut

First, make the sponge cake: In a bowl, mix the flour with the pudding powder or starch and the coconut flakes. Separate the eggs. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating vigorously until the sugar has almost dissolved. Now gradually add the egg yolks and continue beating vigorously. Finally, add the flour mixture and beat briefly on the lowest speed! You can also carefully fold in the flour with a spoon, but this will work just as well without the foam collapsing. Pour the sponge cake mixture into a well-greased springform pan (only grease the base!) and bake in a preheated oven on the middle rack for 20-25 minutes at 190°C top/bottom heat or 170°C fan-assisted oven until golden brown (test with a skewer). Then let it cool completely. For the cream, soak the gelatine in cold water for 10 minutes according to the package instructions. Weigh out 50g of the 150g coconut flakes and set aside for decoration. In a tall container, whip the cream until stiff peaks form. Set aside for a moment. In a large bowl, whip the sugar, vanilla sugar, salt, and vanilla flavoring or the seeds of a vanilla pod with the quark. Add the stracciatelle yogurt and lemon juice and continue beating vigorously. Gently heat the gelatine until it has liquefied; do not let it get too hot, or it will not set. Add it a spoonful at a time to the cream, stirring constantly, and beat vigorously. Finally, carefully fold in the cream. Once the base has cooled, place a cake ring around the cake (the ring of a springform pan will also work). Spread a good 25g of the reserved coconut flakes over the base (but this is not necessary). Carefully pour the cream over the top and smooth it down well. Finally, spread the remaining coconut flakes evenly over the top and press down lightly. Place the cake in a cool place and allow to set. A good four hours is enough for this, but I recommend leaving the cake overnight so that it can develop its full flavor better. The cake is very light because there is only a small amount of cream in the custard and the quark becomes very creamy when whipped. The cake is also perfect for hot days. If you don’t like it too sweet, you can reduce the amount of sugar; I found 175g to be just right. The combination of stracciatella and coconut gives the cake a very delicate flavor and gives it that certain something. If you don’t want to buy extra stracciatelle yogurt, you can finely chop chocolate and fold it into the custard instead. (Since stracciatelle yogurt comes in different sizes, I specified 200-250g, so it doesn’t matter how much you use.) I also added peaches to the cake, which made it look even better! The cake will have an even better flavor if you use chocolate pudding powder instead of vanilla pudding powder in the sponge cake, or starch and 2-3 tablespoons of unsweetened cocoa powder.