John Myers
Ingredients for 1 servings:
- 100 g butter
- 100 g sugar
- 5 egg yolks
- 4 cl coconut milk
- 50 g cocoa powder
- 125 g hazelnuts, ground
- 125 g desiccated coconut
- 5 egg whites
- some baking powder
- 4 cups of cream
- 1 pkt. Ready-made mix for cream cake preparation
- 100 ml water
- 100 ml coconut milk
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Preheat the oven to 180°C. Mix the hazelnuts, desiccated coconut, and cocoa powder with the baking powder. Beat the egg whites until stiff. Cream the butter with the sugar and egg yolks until fluffy. Add the hazelnut mixture. Add 4 cl of Batida de Coco and mix everything well to form a dough. Carefully fold in the stiffly beaten egg whites. Pour the batter into a springform pan. Place in the preheated oven and bake on the middle rack for about 45 minutes. Then let it cool (it’s even better if you let the base rest for a day). Place a cake ring around the base. Whip the cream until stiff using the Cream Cake Booster, add the water and Batida de Coco (use the Cream Cake Booster to make up all the liquid – calculate the amount yourself). Spread the mixture over the base. Refrigerate until firm. Tip: The garnish is up to you, ranging from coconut flakes to Raffaellos to simple stripes of melted chocolate.
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