Coconut flake cake with currant jelly

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 pinch of salt
• 100 g wheat flour
• 1 tsp baking powder
• 60 g desiccated coconut
• 4 egg whites
• e.g. currant jelly
• ½ liter cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• n. B. Desiccated coconut
• e.g. powdered sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Bring the butter to room temperature in advance and carefully toast the desiccated coconut in a non-stick pan without any fat until light brown. For the pastry, beat the softened butter until smooth. Gradually stir in the sugar, vanilla sugar, egg yolks, and salt. Sift the flour and baking powder onto the pastry, then stir in the desiccated coconut. Beat the egg whites in a separate bowl until stiff, then fold into the pastry. Pour the pastry into a greased springform pan and smooth it down. Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Cut the cooled cake layer in half. Spread the bottom layer with redcurrant jelly. Whip the cream with vanilla sugar and cream stiffener until stiff. Spread half of the cream on the bottom layer, cover with the top layer, and also spread the cream on this. Sprinkle the cake with desiccated coconut and powdered sugar, or decorate as desired.