Orange and coconut cake

Name: Orange and coconut cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 75 g Dark chocolate coating; 50 g Ladyfingers; 50 g Coconut flake; 1 package (200 g) Coconut-almond confectionery (e.g. Raffaello); 1 package Apricot-flavoured pudding powder; 100 g Sugar; 3 Oranges; 1/2 package glaze; 1/8 l clear apple juice; 7-10 Tbsp fresh coconut slices, orange and coconut confectionery

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

75 g Dark chocolate coating
50 g Ladyfingers
50 g Coconut flake
1 package (200 g) Coconut-almond confectionery (e.g. Raffaello)
1 package Apricot-flavoured pudding powder
100 g Sugar
3 Oranges
1/2 package glaze
1/8 l clear apple juice
7-10 Tbsp fresh coconut slices, orange and coconut confectionery

Directions

1
Melt the couverture on a hot water bath. Crumble the lady fingers. Mix with grated coconut and couverture. Spread the mixture on the bottom of a springform pan (18-20 cm Ø). Press down firmly and chill. Place the confectionery close together on the rim of the base.
2
For the cream mix 3 tablespoons of water, pudding powder and 75 g sugar. Bring 400 ml water to the boil. Add the pudding powder, bring to the boil while stirring and let it cool down a little. Spread the pudding on the base and chill. Peel the oranges, removing all the white skin. Cut the flesh into slices. Mix cake glaze powder and remaining sugar in a small saucepan. Gradually stir in apple juice. Bring to the boil while stirring. Spread orange slices and icing alternately on the cream. Warm the icing again if necessary. Let it get firm again.
3
Mix cake glaze powder and remaining sugar in a small saucepan. Gradually stir in apple juice. Bring to the boil while stirring. Spread orange slices and icing alternately on the cream. Warm the icing again if necessary. Let it get firm again. Decorate with coconut, orange and confectionery as desired. Makes about 8 pieces