Coconut cream cake

Name: Coconut cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4 Eggs (size M); 1 pinch Salt; 120 g Sugar; 1 package Vanillin sugar; 120 g Flour; 1 knife tip Baking Powder; 1 TABLESPOON Cocoa powder; baking paper; 3 (à 200 g) Cup of whipped cream; 3 TABLESPOONS Sugar; 2 packages Cream stabiliser; 4 TABLESPOONS Coconut liqueur; 30 g Coconut Chips; 1/2 (approx. 150 g; alternatively canned mango) Mango; 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4 Eggs (size M)
1 pinch Salt
120 g Sugar
1 package Vanillin sugar
120 g Flour
1 knife tip Baking Powder
1 TABLESPOON Cocoa powder
baking paper
3 (à 200 g) Cup of whipped cream
3 TABLESPOONS Sugar
2 packages Cream stabiliser
4 TABLESPOONS Coconut liqueur
30 g Coconut Chips
1/2 (approx. 150 g; alternatively canned mango) Mango
7-10 Tbsp Mint

Directions

1
Separate eggs. Beat the egg whites until stiff, adding salt and 60 g sugar. Whip the egg yolks, remaining sugar, vanillin sugar and 3 tablespoons of hot water until whitish and thick cream. Add the beaten egg whites. Mix flour, baking powder and cocoa powder, sieve over it and carefully fold in everything. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Loosen the edge of the mould. Let the sponge cake cool down on a cake rack. Turn over, remove baking paper and cut the sponge cake 2 x horizontally. Place the edge of the springform pan around the bottom cake base. Whip the cream until stiff for the filling. Sprinkle in sugar and cream setting agent. Stir in liqueur. Spread a quarter of the cream on the bottom cake layer. Place the second cake base on top. Spread another quarter of cream on top. Cover with the last cake base. Loosen the edge of the mould.
3
Stir in liqueur. Spread a quarter of the cream on the bottom cake layer. Place the second cake base on top. Spread another quarter of cream on top. Cover with the last cake base. Loosen the edge of the mould. Spread the remaining cream all around the cake. Press small waves into the top with a spoon. Decorate the cake with coconut chips. Chill for about 1 hour. Peel the mango, remove the flesh from the core and cut into pieces. Decorate the cake with mango pieces and mint. Results in about 16 pieces
4
Spread the remaining cream all around the cake. Press small waves into the top with a spoon. Decorate the cake with coconut chips. Chill for about 1 hour. Peel the mango, remove the flesh from the core and cut into pieces. Decorate the cake with mango pieces and mint. Results in about 16 pieces