Roughly chop the chocolate coating. Melt with butter in a bowl over a warm water bath. Beat the eggs, vanilla sugar, salt and 300 g sugar with the whisk of the hand mixer for 5-8 minutes until thick and creamy. Mix flour and baking powder. Add the chocolate butter mixture to the egg cream and stir in. Sift the flour mixture over the egg cream and stir in briefly. Line the fat pan of the oven (approx. 32 x 39 cm) with baking paper.
Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Take out and let cool down. Remove the cake plate from the tin and remove the baking paper. Place on two trays. Place a multiple folded aluminium foil strip around them. Soak the gelatine in cold water. Stir curd cheese, 150 g sugar and coconut milk until smooth. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the rest of the cream, chill. Whip the cream until stiff. When the cream starts to gel, fold in the cream.
Stir curd cheese, 150 g sugar and coconut milk until smooth. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the rest of the cream, chill. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Spread the cream evenly on both cake plates. Smooth the cake, chill for about 2 hours. Roast the coconut chips in a pan without fat, let them cool down. Cut pomegranate in half. Remove the seeds from the white separating skins. Cut cake into rectangles. Decorate with coconut chips and pomegranate seeds
Spread the cream evenly on both cake plates. Smooth the cake, chill for about 2 hours. Roast the coconut chips in a pan without fat, let them cool down. Cut pomegranate in half. Remove the seeds from the white separating skins. Cut cake into rectangles. Decorate with coconut chips and pomegranate seeds
3 hours waiting time