Rhubarb-coconut cream cake

Name: Rhubarb-coconut cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 3 Eggs (size M); 125 g Flour; 2 coated Tsp Baking Powder; 3 TABLESPOONS Milk; 600 g Rhubarb; 1 Vanilla pod; 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Cornstarch; 250 g Whipped cream; 2 TABLESPOONS Coconut liqueur (e.g. Batida de Coco); 30 g Coconut flake; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter or margarine
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
3 Eggs (size M)
125 g Flour
2 coated Tsp Baking Powder
3 TABLESPOONS Milk
600 g Rhubarb
1 Vanilla pod
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Cornstarch
250 g Whipped cream
2 TABLESPOONS Coconut liqueur (e.g. Batida de Coco)
30 g Coconut flake
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the base, beat the fat, 100 g sugar, salt and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Pour the dough into a greased fruit cake tin sprinkled with breadcrumbs (bottom 24 cm Ø, top 27 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes.
2
Remove from the oven, let it cool down a little on a grid and turn out onto a cake plate. In the meantime, wash and clean the rhubarb and cut into diagonal slices 1 cm thick. Halve the vanilla pod. Bring 100 ml water, remaining sugar, vanilla pod and rhubarb to the boil. Mix pudding powder, cornstarch and 4 tablespoons of water and thicken the compote with it, bring to the boil again. Let it cool down. Put the compote on the fruit base and chill for at least 3 hours. Whip the cream until stiff, stirring in the remaining vanilla sugar and coconut liqueur. Roast the grated coconut in a pan without fat until golden brown and let it cool down.
3
Mix pudding powder, cornstarch and 4 tablespoons of water and thicken the compote with it, bring to the boil again. Let it cool down. Put the compote on the fruit base and chill for at least 3 hours. Whip the cream until stiff, stirring in the remaining vanilla sugar and coconut liqueur. Roast the grated coconut in a pan without fat until golden brown and let it cool down. Decorate the cake with cream and grated coconut