Yogurt cream cake with coconut flakes

Ingredients for 1 servings:

• 250 g ladyfingers
• 150 g butter
• 500 g natural yogurt
• 100 g desiccated coconut
• 20 g sugar
• 400 ml cream
• 8 sheets of white gelatin
• 50 g desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

for a springform pan of approx. 26 cm, cake without baking

First, grind or pound the ladyfingers into a fine flour, either in a food processor or simply in a plastic bag. Mix the butter and crushed ladyfingers into a dough. It’s okay if it’s not smooth. Pour the dough into a buttered 26 cm springform pan (this makes it easier to remove the cake later) and press it evenly into the bottom. Whip the cream until stiff peaks form. This works best with cold cream, fresh from the fridge. Place the yogurt, desiccated coconut, and sugar in a bowl and mix everything together. Then put the gelatine in a saucepan and soften it with just a little water. The gelatine needs to just submerge in the water, so be sure to use a small saucepan. Once it’s softened, heat the pan and wait until the gelatine is completely dissolved. Add the gelatine to the yogurt in the bowl and mix well and quickly. Now add about 50% of the cream and fold it in. Be careful not to overmix, as this could cause the cream to collapse. Once it’s incorporated, add the remaining 50% of the cream and fold it in. Spread the cream on the base and smooth it out using a pastry scraper, for example. Refrigerate the cake for about 5 hours, or longer if desired. For decoration, optionally toast the desiccated coconut in a dry pan. This goes very quickly, so be sure to stay with it. Then let the desiccated coconut cool and sprinkle it on the cake.