Panna cotta cake with apricots

Ingredients for 1 servings:

• 125 g butter, soft / margarine
• 175 g sugar
• 3 m.-sized eggs
• 175 g flour
• 1 tsp baking powder
• 100 g desiccated coconut
• 5 tbsp milk
• 7 sheets of white gelatin
• 400 g whipped cream
• 200 ml milk
• 1 vanilla pod(s), pulp
• 250 g sour cream
• 1 can apricot(s) (425 ml)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

With a delicious coconut base

Cream together the fat and 100g of sugar. Gradually stir in the eggs. Mix the flour with the baking powder and desiccated coconut (except for 4 tbsp). Stir into the egg mixture along with the milk. Line the bottom of a springform pan with baking paper (clamp it in place) and smooth the batter into the pan. Bake in a preheated oven at 190°C for 15-20 minutes (test with a skewer after 15 minutes). Let the base cool in the pan. Soak the gelatin in cold water. Bring 200g of cream and 200ml of milk (you can replace the milk with cream if you like, but I prefer it not so rich) to a boil with 75g of sugar and the vanilla seeds, and simmer for about 5 minutes. Then pour the hot panna cotta into a bowl, squeeze out the gelatin and dissolve it in it. Stir in the sour cream. Let the cream cool. Drain the apricots, remove the base from the tin, and enclose it with the rim of the tin. Whip 200g of cream until stiff and fold into the cream. Spread some of the cream on the pastry base. Top with apricots (except for a few for decoration). Spread with the remaining cream. Chill for approx. 4 hours. Toast the remaining desiccated coconut in a dry pan. Allow to cool. Remove the cake from the tin. Sprinkle the top of the cake with some desiccated coconut. Press the remaining desiccated coconut onto the bottom edge of the cake. Decorate the cake with the remaining apricots.