Apple elderberry cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 1 packet of vanillin sugar and 50 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch and flour. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Take out, turn onto a cake rack, remove baking paper. Spread the sponge cake base with jelly and let it cool down

2. 2

   Soak 4 leaves of gelatine in cold water. Mix coconut milk and 50 g sugar. Squeeze out the gelatine, dissolve and stir in 3 tbsp. coconut milk, stir into the remaining coconut milk. Mix vanillin sugar and cream setting agent. Whip 250 g cream with the whisks of the hand mixer until stiff, pouring in the cream mixture. Gradually fold the cream into the coconut milk. Place the base on a cake plate, enclose with a cake ring. Pour cocoa cream on top and spread. Chill for at least 1 hour

3. 3

   Soak 7 leaves of gelatine in cold water. Peel and quarter apples, remove core. Cut quarter into slices. Bring juice and 50 g sugar to the boil in a saucepan. Add apple slices and simmer at low heat for 10-15 minutes. Apples should still be slightly firm to the bite. Squeeze the gelatine, add to the apples and stir until it has dissolved. Pour the apples with elderberry juice into a bowl, let it cool down and put it in a cool place. When the juice starts to gel, spread the apples and juice on the coconut cream. Chill for at least 2 hours, preferably overnight

4. 4

   Peel strips of the fresh coconut with a peeler. Whip 100 g cream until stiff. Carefully remove the cake from the ring. Spread the rim with cream. Decorate with coconut strips

5. 5

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
240 kcal

CARBS
24 g

FATS
14 g

PROTEINS
4 g