Festive nut coconut cake

Name: Festive nut coconut cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 250 g ground hazelnuts; 450 g Butter or margarine; 300 g Sugar; 2 packages Vanillin sugar; 6 Eggs (size M); 2 TABLESPOONS Rum; 450 g Flour; 2 coated Tsp Baking Powder; 400 g Icing sugar; 7-10 Tbsp Juice of 1 lemon; 100 g Coconut flake; 1 can(s) (425 ml/ 250 g) Apricots; 200 g Whipped cream; 12 (approx. 120 g) Raffaellos and chocolate ladybird for decoration; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

250 g ground hazelnuts
450 g Butter or margarine
300 g Sugar
2 packages Vanillin sugar
6 Eggs (size M)
2 TABLESPOONS Rum
450 g Flour
2 coated Tsp Baking Powder
400 g Icing sugar
7-10 Tbsp Juice of 1 lemon
100 g Coconut flake
1 can(s) (425 ml/ 250 g) Apricots
200 g Whipped cream
12 (approx. 120 g) Raffaellos and chocolate ladybird for decoration
baking paper

Directions

1
Roast the hazelnuts in a dry pan and let them cool down. Cream fat, 250 g sugar and 1 sachet vanilla sugar. Separate eggs, beat egg yolk and fat-sugar mixture until foamy. Add rum and hazelnuts. Mix flour and baking powder and stir in. Beat egg whites until stiff.
2
Let the remaining sugar trickle in. Stir the beaten egg whites into the dough in two portions. Put half of the dough into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 25-30 minutes. Let the cake cool down for about 5 minutes, in the tin, on a cake rack. Remove from the mould and bake the remaining dough in it. Let the base cool down. Cut a circle (approx. 18 cm Ø) out of a cake. Sieve the icing sugar and mix with lemon juice and 3-4 tablespoons of water to a thick, smooth glaze. Stick the small base onto the big one with approx. 2 tablespoons of icing. If necessary, brush the cut surface of the small cake with some icing. Pour the rest of the icing over the cake and spread with a knife.
3
Let the base cool down. Cut a circle (approx. 18 cm Ø) out of a cake. Sieve the icing sugar and mix with lemon juice and 3-4 tablespoons of water to a thick, smooth glaze. Stick the small base onto the big one with approx. 2 tablespoons of icing. If necessary, brush the cut surface of the small cake with some icing. Pour the rest of the icing over the cake and spread with a knife. Sprinkle with grated coconut and leave to dry. In the meantime, drain the apricots on a sieve. Cut out flowers and hearts with small cutters. Whip cream and remaining vanilla sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with cream, apricot blossoms and hearts, Raffaello halves and, if desired, with ladybirds as a lucky charm. Results in about 26 pieces
4
Sprinkle with grated coconut and leave to dry. In the meantime, drain the apricots on a sieve. Cut out flowers and hearts with small cutters. Whip cream and remaining vanilla sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with cream, apricot blossoms and hearts, Raffaello halves and, if desired, with ladybirds as a lucky charm. Results in about 26 pieces