Lime and coconut cake

Ingredients for 1 servings:

• 1 packet of vanilla sugar
• 125 g margarine
• 425 g sugar
• 4 eggs
• 150 g flour
• 1 packet of baking powder
• 3 tbsp milk
• 2 pinches of salt
• 100 g desiccated coconut
• 5 limes
• 25 g cornstarch
• 500 g cream

Instructions

Working time approx. 50 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 50 minutes

makes 16 pieces

For a 26 cm springform pan. Line the bottom of the pan with baking paper. Preheat the oven to 180 °C (160 °C fan-assisted). For the pastry, beat the vanilla sugar with the margarine and 125 g of sugar using the whisk attachment of a hand mixer until light and creamy, until the sugar has completely dissolved. Separate the eggs and beat the egg yolks into the butter and sugar mixture. Add the flour, a pinch of salt and the baking powder and mix quickly. Now stir in the milk until you have a spreadable mixture. Pour half of the batter into the pan and smooth it down. Now lightly beat the egg whites with a pinch of salt, then gradually add 200 g of sugar and continue beating until stiff peaks form. Spread half of the meringue on the batter and sprinkle with 50 g of desiccated coconut. Bake the base in the oven at 180°C (160°C fan-assisted) for 30 minutes and, once it has cooled slightly, remove from the tin. Now pour the remaining batter into the tin, spread the remaining meringue on top, sprinkle with another 50g of desiccated coconut, and bake at 180°C (160°C fan-assisted) for 30 minutes. Meanwhile, prepare the cream. To do this, rinse the limes in cold water and grate the zest. Then, juice all five limes. Mix the cornstarch with 100g of sugar and three tablespoons of lime juice until smooth. Bring 125ml of water to a boil with the remaining lime juice, then briefly remove from the heat and stir in the starch-sugar-lime juice mixture (flammeri). Now return the pan to the heat, bring the flammeri to a boil again, and stir in the lime zest. Remove the pan from the heat and let it cool, stirring occasionally. Once everything has cooled, whip the cream until stiff peaks form and fold it into the cold Flammeri. Place one layer on a plate, spread the cream on top, then add the second layer and, if desired, spread a little more cream on the sides. Tip: It’s best to bake the cake the day before serving so it can cool overnight; this is when it tastes best.