Apricot and coconut cream cake

Name: Apricot and coconut cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 1 pack of (450 g/ 10 slices ready to bake) deep-frozen puff pastry; 8 sheets white gelatine; 600 g Apricots; 2-3 TABLESPOONS Lemon juice; 250 g Apricot Jam; 25 g Coconut flake; 1 (100 g) White chocolate bar with crispy rice; 1 can(s) (425 ml/ 400 ml content) Coconut milk; 50 g Sugar; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

1 pack of (450 g/ 10 slices ready to bake) deep-frozen puff pastry
8 sheets white gelatine
600 g Apricots
2-3 TABLESPOONS Lemon juice
250 g Apricot Jam
25 g Coconut flake
1 (100 g) White chocolate bar with crispy rice
1 can(s) (425 ml/ 400 ml content) Coconut milk
50 g Sugar
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. Place 5 slices on top of each other, roll out and cut out two round bases (27-28 cm Ø). Place on two baking trays lined with baking paper and prick several times with a fork. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let the cakes cool down, then cut one cake into 10 pieces with a bread knife. Soak gelatine in cold water. Score apricots crosswise and put them in boiling water for 30-60 seconds.
2
Rinse under cold water and remove the skin. Cut the apricots in half and remove the stone. Spread apricot halves with lemon juice. Mix 125 g apricot jam and brush the puff pastry base with it. Spread the apricots, up to 10 halves, on the base. Roast 15 g grated coconut in a pan without fat and let it cool down. Chop the chocolate. Mix coconut milk, sugar and vanilla sugar. Squeeze out the gelatine, dissolve and mix with some coconut milk. Stir into the remaining coconut milk and refrigerate for about 20 minutes. In the meantime, whip cream until stiff. When the cream thickens, fold the cream into the coconut cream. Spread half of the cream on the apricots.
3
Chop the chocolate. Mix coconut milk, sugar and vanilla sugar. Squeeze out the gelatine, dissolve and mix with some coconut milk. Stir into the remaining coconut milk and refrigerate for about 20 minutes. In the meantime, whip cream until stiff. When the cream thickens, fold the cream into the coconut cream. Spread half of the cream on the apricots. Sprinkle with roasted grated coconut and chocolate and cover with the remaining cream. Put the cake in a cool place for at least 2 hours. In the meantime, heat 125 g jam, pass through a sieve and spread the puff pastry pieces thinly with it. Sprinkle with the remaining grated coconut. Cover the cake with the "wings" shortly before serving, placing an apricot half under each wing. Serve immediately
4
Sprinkle with roasted grated coconut and chocolate and cover with the remaining cream. Put the cake in a cool place for at least 2 hours. In the meantime, heat 125 g jam, pass through a sieve and spread the puff pastry pieces thinly with it. Sprinkle with the remaining grated coconut. Cover the cake with the "wings" shortly before serving, placing an apricot half under each wing. Serve immediately
5
waiting time approx. 2 1/4 hours