John Myers
Ingredients for 1 servings:
- 100 g desiccated coconut
- 125 g butter
- 125 g sugar
- 100 g flour
- 4 m.-sized eggs
- 3 tsp baking powder
- 1 can apricot(s)
- 24 pieces of confectionery (Raffaello balls)
- 75 g apricot jam
- 600 g whipped cream
- 2 packs of cream stiffener
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Toast 50g of desiccated coconut. Beat butter and sugar until creamy. Separate egg whites and stir in egg yolks. Stir in flour, baking powder and toasted desiccated coconut. Beat egg whites until stiff and fold in. Spread the batter into a 26cm springform pan lined with baking paper and bake in a hot oven at 175°C (top and bottom heat) for about 30 minutes. Then let it cool and remove from the pan. Drain the apricots well. Cut 8 sweet balls into small pieces. Then heat the jam, spread it on the cake base and spread the apricots on top. Then mix 500g of cream with the cream stiffener and beat until stiff. Fold in the cut up sweet pieces. Spread the mixture over the apricots and chill the cake for 1 hour. Decorate the cake with the remaining cream, desiccated coconut and the whole sweet balls. Instead of 8 balls of candy, you can also use sliced apricots for decoration – alternating between the two.
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