Panna Cotta cake with apricots

Ingredients

Directions

1. 1

   Lightly roast the grated coconut in a pan without fat. Leave to cool. Cream fat and 100 g sugar. Stir in eggs bit by bit. Mix flour, baking powder and grated coconut, up to 4 tablespoons, and stir into the fat egg mixture with the milk. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Leave to cool in the tin. Soak gelatine in cold water. Bring 400 g cream with 60 g sugar and vanilla pulp to the boil in a saucepan, simmer for 5 minutes at low heat. Pour cream into a bowl. Squeeze gelatine well, dissolve in the hot cream. Stir in sour cream. Let the cream cool down. Drain apricots well. Remove the base from the mould, place the edge of the springform pan around the base. Whip 200 g cream until stiff, fold into the cream. Pour some cream on the base. Put some apricots aside for decoration, spread the rest on the cream.

3. 3

   Stir in sour cream. Let the cream cool down. Drain apricots well. Remove the base from the mould, place the edge of the springform pan around the base. Whip 200 g cream until stiff, fold into the cream. Pour some cream on the base. Put some apricots aside for decoration, spread the rest on the cream. Add the rest of the cream and smooth it down. Chill for about 4 hours. Lightly roast the coconut chips in a pan without fat, let them cool down. Remove the cake from the tin. Press the grated coconut to the bottom edge. Decorate the cake with apricots, pistachios and coconut chips

4. 4

   Add the rest of the cream and smooth it down. Chill for about 4 hours. Lightly roast the coconut chips in a pan without fat, let them cool down. Remove the cake from the tin. Press the grated coconut to the bottom edge. Decorate the cake with apricots, pistachios and coconut chips

5. 5

   waiting time approx. 6 hours