Lime – Coconut – Triangle

Ingredients for 1 servings:

• 4 eggs, size M
• 1 tbsp water
• 75 g sugar
• 125 g flour
• ½ tsp baking powder
• 50 g desiccated coconut
• 12 sheets of gelatin
• 4 limes
• 800 g coconut milk, unsweetened
• 6 tbsp liqueur (coconut liqueur)
• 400 g whipped cream
• 150 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs. Beat the egg whites with water until stiff, then add the sugar. Stir in the egg yolks. Mix the flour and baking powder, sift, and fold in. Spread the mixture evenly on a baking sheet lined with baking paper. Sprinkle with desiccated coconut. Bake in a hot oven (175°C fan oven) for 10-12 minutes. Place on a damp cloth sprinkled with sugar. Allow to cool. Soak the gelatine. Wash the limes in hot water. Grate the zest from all the limes and squeeze the fruit. Mix the zest and juice with the coconut milk, liqueur, and sugar. Squeeze out the gelatine, dissolve it, and stir it into the coconut cream. Chill. When the mixture begins to set, whip the cream until stiff and fold in. Cut the sponge cake into three pieces and place two pieces in a triangular baking dish lined with cling film, coconut-side out. Pour in the cream and cover with the third sponge cake. Chill, ideally overnight, then turn out and garnish with lime slices. To make a Swiss roll from the ingredients, you only need half the amount of cream.