Orange and coconut cake

Ingredients for 1 servings:

• 4 eggs
• 3 oranges, organic
• 125 g butter
• 175 g sugar
• 1 packet of vanilla sugar
• 175 g flour
• ½ pack of baking powder
• 25 ml milk
• 7 sheets of gelatin
• 1 can of coconut milk (400 g)
• 200 g desiccated coconut
• 250 g mascarpone
• 300 g whipped cream
• 16 macaroons (coconut macaroons)

Instructions

Working time approx. 2 hours; Rest period approx. 3 days; Cooking/baking time approx. 40 minutes; Total time approx. 3 days 2 hours 40 minutes

with coconut macaroons

Separate one egg, zest one orange. Halve the orange and squeeze out the juice. Cream together the butter, 100g sugar, and vanilla sugar until creamy. Stir in three eggs and one egg yolk. Mix the flour and baking powder, then stir in alternately with the milk, orange zest, and orange juice. Pour into a greased and floured springform pan and bake at 150°C (300°F) for about 35-40 minutes. Let the base cool. Place a cake ring around the base. Soak the gelatine. Mix together the coconut milk, 75g sugar, 175g desiccated coconut, and mascarpone. Squeeze out the gelatine and dissolve it. Mix 4 tablespoons of the coconut mixture with the gelatine, then stir in the rest. Whip the cream until stiff peaks form and fold all but 100g into the coconut mixture. Spread the mixture over the base and chill for at least three hours. Toast 25g desiccated coconut without fat. Wash two oranges, dry them, and peel and zest them. Then segment the oranges. Carefully remove the cake from the ring. Decorate the cake to your heart’s content with coconut flakes, orange zest and segments, whipped cream, and macaroons. It looks especially beautiful if you place a dollop of whipped cream on each of the 16 pieces, followed by a macaroon. The orange segments look particularly attractive in the center of the cake, where you can pile them up and decorate them with the zest. 480 kcal per piece for 16 pieces.