Coco Cabana Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Heat 250 g cream, pour into a mixing bowl. Pour the chocolate coating into the cream and melt it while stirring. Let the chocolate cream cool down and chill for about 3 hours. Separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding sugar at the end.

2. 2

   Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let the sponge cake cool down in the tin on a cake rack. Remove the sponge cake from the tin and cut horizontally so that the lower base is about 1/3 and the upper base about 2/3 of the height. Crumble the thicker base with your fingers. Sprinkle the base and crumbs with 6 tbsp. rum each. Whip 500 g cream until stiff and put aside just under half for spreading.

3. 3

   Let the sponge cake cool down in the tin on a cake rack. Remove the sponge cake from the tin and cut horizontally so that the lower base is about 1/3 and the upper base about 2/3 of the height. Crumble the thicker base with your fingers. Sprinkle the base and crumbs with 6 tbsp. rum each. Whip 500 g cream until stiff and put aside just under half for spreading. Beat the chocolate cream with the whisk of the hand mixer for about 1 minute until thick and creamy. First mix the sponge crumbs with 100 g coconut flakes, then fold in the remaining cream and finally the chocolate cream. Spread the mixture dome-shaped on the sponge cake base and spread with the cream that has been set aside. Sprinkle with 50 g coconut flakes and decorate with the Coco Cabana Meringue Kisses. Cover and leave to cool overnight so that it can soak through well

4. 4

   Beat the chocolate cream with the whisk of the hand mixer for about 1 minute until thick and creamy. First mix the sponge crumbs with 100 g coconut flakes, then fold in the remaining cream and finally the chocolate cream. Spread the mixture dome-shaped on the sponge cake base and spread with the cream that has been set aside. Sprinkle with 50 g coconut flakes and decorate with the Coco Cabana Meringue Kisses. Cover and leave to cool overnight so that it can soak through well

5. 5

   waiting time 16 hours

Nutrition Facts

KCAL
450 kcal

CARBS
34 g

FATS
30 g

PROTEINS
7 g