Blackberry and coconut cake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 100 g Butter
  • 125 g Coconut rusk
  • 12 sheets Gelatine
  • 500 g Low-fat curd
  • 500 g Whole milk yoghurt
  • 1 can(s) (425 ml) Coconut milk (53%)
  • 2 packages Vanillin sugar
  • 100 g Sugar
  • 3 TABLESPOONS Lemon juice
  • 8 Stem(s) Mint
  • 300 g Blackberries
  • 16 small pink chocolates
  • 7-10 Tbsp Grease
  • 1 Freezer bag

Directions

  1. 1

    Melt the butter. Put the rusks in a freezer bag and chop them finely with a cake roll. Grease the bottom of a rectangular springform pan (24 x 24 cm). Knead butter and rusk crumbs and press them into the springform pan as a smooth base. Put it in a cold place.

  2. 2

    Soak gelatine in cold water. Mix quark, yoghurt, coconut milk, vanilla sugar, sugar and lemon juice. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream and stir into the rest of the cream. Wash mint, dab dry and chop. Stir into the cream. Wash the blackberries, drain and put 32 beautiful small fruits aside for decoration. Purée the rest of the blackberries and pass through a sieve. Stir into the quark yoghurt cream. Pour the cream onto the rusk base, smooth it down and chill for about 3 hours.

  3. 3

    Stir into the cream. Wash the blackberries, drain and put 32 beautiful small fruits aside for decoration. Purée the rest of the blackberries and pass through a sieve. Stir into the quark yoghurt cream. Pour the cream onto the rusk base, smooth it down and chill for about 3 hours. Cut the cake into 16 pieces. Decorate each piece with 2 blackberries and 1 praline

Nutrition Facts

KCAL
250 kcal
CARBS
26 g
FATS
12 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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