Lengkeng cake with vanilla cream 'Pantai Legian'

Ingredients for 1 servings:

• 3 tbsp margarine for the mold
• 150 g wheat flour type 405
• 30 g tapioca flour
• 15 g dry yeast
• 100 g whole milk, lukewarm
• 2 tbsp canola oil, alternatively a neutral tasting cooking oil, NOT olive oil
• 30 g white sugar
• 1 pinch of salt
• 1 serving of vanilla pudding powder
• 300 g whole milk
• 60 g sugar
• 1 pinch of salt
• 3 egg yolks
• 120 g coconut milk, creamy
• 400 g longan fruits (lengkeng fruits), peeled and pitted (fresh or canned)
• 2 m.-sized eggs
• 2 tbsp whole milk
• 2 tbsp white sugar
• 20 g tapioca flour
• 100 g almond(s), peeled
• 50 g cranberries
• 3 tbsp orange liqueur (40%)
• 2 tbsp orange juice
• e.g. cranberries
• e.g. powdered sugar
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Recipe from Legian, Bali, Indonesia. Original title: Kue Buah Lengkeng krim vanili ‘Pantai Legian’

Let the cranberries swell in orange liqueur diluted with 2 tablespoons of orange juice. Line a 24cm springform pan with baking paper. Strain the canned lengkeng fruit and drain well. Make a yeast dough from the dough ingredients and let it rise in a warm place until it has doubled in size. Mix the vanilla pudding powder with a little of the whole milk. Heat 200g of whole milk with the sugar and a pinch of salt. Add the mixed pudding powder while stirring and let it thicken. Let the pudding cool slightly. Mix the remaining whole milk with the coconut milk and whisk in the egg yolks. Add to the vanilla pudding and mix. Wash the fresh lengkeng fruit, peel it, cut it lengthwise, and remove the pit. Mix the pulp with the vanilla pudding (or add drained canned fruit to the pudding). Strain the cranberries. Preheat the oven to 200°C. Briefly knead the risen dough, roll it out on a floured surface, transfer it to the prepared pan, and form a rim approximately 3 cm high. Let it rise again for about 10 minutes. Lightly prick the base and edges with a fork. Then pre-bake the base until light brown spots appear. Remove from the oven and let it cool. For the almond topping, whisk the two eggs with the milk and sugar. Stir in the tapioca flour, then mix in the almonds. Spread the pudding-lengkeng mixture over the cake base, sprinkle with the cranberries, and spread the almond topping on top. Place on the middle rack of the oven and, after 10 minutes, reduce the temperature to 180 degrees Celsius. Bake for another 35 minutes. Let it cool to room temperature, sprinkle with powdered sugar, slice, garnish, and serve. Pictured: The lengkeng fruits can be seen bottom right.