John Myers
Ingredients for 1 servings:
- 2 eggs
- 125 g sugar
- 50 g flour
- 50 g cornstarch
- 25 g cocoa powder
- 400 ml cream
- 500 g yogurt (lemon yogurt)
- 150 ml coconut milk
- 75 g sugar
- 2 tbsp water
- 9 sheets of white gelatin
- 30 g desiccated coconut
- 1 lemon(s), juice
- 1 lemon(s), untreated
- Desiccated coconut
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
For 16 pieces
Beat the eggs with the sugar until very foamy. Mix the flour, cornstarch, and cocoa powder, sift them onto the egg whites, and carefully fold them in. Pour the batter into a 26cm springform pan lined with baking paper, smooth it down, and bake in an oven preheated to 180°C for about 25 minutes. Remove the sponge cake from the pan and let it cool. Place it on a cake plate and place an oiled cake ring around it. For the cream, soak the gelatin in water. Whip the cream until stiff peaks form. Combine the lemon juice, sugar, water, and coconut milk in a saucepan and heat. Dissolve the well-squeezed gelatin completely, remove from the heat, and let it cool. Just before it sets, stir in the lemon yogurt and desiccated coconut, then fold in the whipped cream. Pour the mixture onto the sponge cake base and smooth it down. Leave to set in the refrigerator, ideally overnight. The next day, top with coconut flakes and some thinly sliced lemon slices (untreated).
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