Exotic Quarter Quarter
easy
90 mins
90 mins
Ingredients
- 25 g Coconut flake
- 50 ml Milk
- 2 Eggs (size M)
- 75 g Sugar
- 50 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 1/2 TEASPOON grated peel of 1 untreated
- 7-10 Tbsp Lemon
- baking paper
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple in rings
- 9 sheets white gelatine
- 750 g Low-fat curd
- 1 package Vanillin sugar
- 8 TABLESPOONS Coconut cream
- 200 g Whipped cream
- 1 heaped tablespoon sugar
- 1 jar(s) (425 ml; separation weight: 250 g) Mangoes in slices
- 1 TABLESPOON Lemon juice
- 1 small mango
- 1 TABLESPOON Coconut flake
- 7-10 Tbsp Lemon balm
Directions
- 1
Soak the grated coconut in milk for 20-30 minutes. Then place on a sieve and drain. Separate the eggs. Beat egg whites and 2 tablespoons of water until stiff. Gradually add the sugar, then stir in the egg yolks. Mix flour, starch and baking powder and sieve onto the egg whites. Add grated coconut and lemon peel. Fold loosely into the dough.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°/ gas: level 2) for about 20 minutes. Let the sponge cake rest in the tin for about 10 minutes, then remove from the edge of the springform pan and let it cool completely on a cake rack. Peel off baking parchment. Place pineapple rings on a sieve to drain and collect the juice. Place a springform pan rim (or cake ring) around the sponge cake and sprinkle with 4 tablespoons of pineapple juice. Soak the gelatine in cold water. Cream quark, vanilla sugar and coconut cream. Squeeze 5 sheets of gelatine, dissolve and stir into the quark mixture. Beat cream and sugar until stiff and fold into the quark mixture. Spread evenly on the sponge cake base. Put the cake in a cool place for about 1 hour. Puree the mango in the fruit juice and season to taste with lemon juice. Dissolve remaining gelatine and stir into the fruit puree.
- 3
Cream quark, vanilla sugar and coconut cream. Squeeze 5 sheets of gelatine, dissolve and stir into the quark mixture. Beat cream and sugar until stiff and fold into the quark mixture. Spread evenly on the sponge cake base. Put the cake in a cool place for about 1 hour. Puree the mango in the fruit juice and season to taste with lemon juice. Dissolve remaining gelatine and stir into the fruit puree. Spread the mango puree as an even mirror on the quark cream. Refrigerate the cake for another 1 hour. In the meantime cut the pineapple rings into pieces. Peel the mango, cut the pulp from the core and cut into pieces. Remove the cake from the rim of the string form and place it on a cake plate. Put the fruits on the cake and sprinkle with grated coconut. Decorate with lemon balm before serving. Results in approx. 12-16 pieces
- 4
Spread the mango puree as an even mirror on the quark cream. Refrigerate the cake for another 1 hour. In the meantime cut the pineapple rings into pieces. Peel the mango, cut the pulp from the core and cut into pieces. Remove the cake from the rim of the string form and place it on a cake plate. Put the fruits on the cake and sprinkle with grated coconut. Decorate with lemon balm before serving. Results in approx. 12-16 pieces
More Delicious Recipes
