John Myers
Contents
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Ingredients
For the biscuit:
- 3 Eggs size M.
- 50 g Sugar
- 1 packet Vanilla sugar
- 2 tbsp Hot water
- 80 g Flour
- 1 Msp Baking powder
For the zircon cream
- 12 leaf White gelatin
- 200 ml Coconut milk
- 370 g Citrusjelly
- 500 ml Whipped cream
Also:
- 3 tbsp Desiccated coconut
- 150 ml Whipped cream
- 1 packet Cream stiffener or 1 tsp Sun - Apart
- 80 g Citrusjelly
- 1 tbsp Chopped pistachios
Instructions
- Beat eggs, sugar, vanilla sugar and hot water until foamy. It works better with the food processor, about 10 minutes. With the hand mixer for about 45 minutes. Mix the flour and baking powder and sift into it, add the desiccated coconut and fold in with a whisk or spatula. Line the springform pan (26 cm) with baking paper. Pour in the dough and bake in a preheated oven at 175 degrees for 25-30 minutes. Allow to cool in the mold.
- Soak gelatine in cold water for 5 minutes. Heat the coconut milk, squeeze out the gelatine and dissolve in it while stirring. Chill for 15-20 minutes until the mass begins to gel. Stir in lemon jelly, cool briefly. Whip the cream until stiff and fold in. Carefully remove the cake base from the mold. Put on a cake plate and close a cake ring around it. Pour in the lemon cream and spread evenly 9g. Put in the fridge for 3-4 hours.
- Carefully loosen the cake ring. Sprinkle desiccated coconut all around the edge, set aside some desiccated coconut. Whip the cream until stiff with the cream stiffener or Sun-Apart and fill it into a syringe bag with a spiked nozzle. Brush the cake with lemon jelly and put cream tuffs all around with the piping bag. Sprinkle with pistachios and desiccated coconut. Sprinkle some lemon zest on top to taste.
- I made the lemon jelly myself, recipe in my cookbook
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 13.9gProtein: 3.2gFat: 24.7g
