Coconut Lime Cream Cake

Name: Coconut Lime Cream Cake
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 8 sheets white gelatine; 1 (26 cm ø) thin sponge cake base; 4-6 Tbsp Coconut liqueur; 150 g Coconut flake; 4 Eggs (size M); 3 packs Double cream cream cheese (à 200); 150 g Skimmed milk yoghurt; 175 g Sugar; 7-10 Tbsp grated peel and juice of 2 limes; 3-4 Lime to decorate

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

8 sheets white gelatine
1 (26 cm ø) thin sponge cake base
4-6 Tbsp Coconut liqueur
150 g Coconut flake
4 Eggs (size M)
3 packs Double cream cream cheese (à 200)
150 g Skimmed milk yoghurt
175 g Sugar
7-10 Tbsp grated peel and juice of 2 limes
3-4 Lime to decorate

Directions

1
Soak the gelatine. Cover the bikuit with a springform ring and sprinkle with coconut liqueur. Roast 50 g grated coconut and sprinkle on top. Separate the eggs. Mix cream cheese, egg yolk, yoghurt, sugar, remaining grated coconut, lime zest and juice well.
2
Squeeze out the gelatine, dissolve and fold into the cream. Beat the egg whites until stiff and fold into the cream. Pour the cream onto the sponge cake base and smooth it down. Refrigerate the cake for about 2 hours.
3
Wash the limes, grate them dry and cut them into very thin slices and place them on the cake before serving. Results in about 12 pieces.