White coconut cake

Name: White coconut cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 Eggs (size M); 160 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 TABLESPOONS Coconut liqueur; 100 g Flour; 135 g Cornstarch; 2 TEASPOONS Baking Powder; 125 g Coconut flake; 400 g white couverture; 1 glass (720 ml) Pitted morello cherries; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 875 g Whipped cream; 16 Almond kernels; 7-10 Tbsp skinless; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

4 Eggs (size M)
160 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 TABLESPOONS Coconut liqueur
100 g Flour
135 g Cornstarch
2 TEASPOONS Baking Powder
125 g Coconut flake
400 g white couverture
1 glass (720 ml) Pitted morello cherries
7-10 Tbsp thinly peeled rind of 1 untreated lemon
2 packages Vanillin sugar
2 packages Cream stabiliser
875 g Whipped cream
16 Almond kernels
7-10 Tbsp skinless
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 125 g sugar at the end. Then stir in the egg yolks one after the other. Add lemon zest and coconut liqueur and also fold in.
2
Mix flour, 100 g starch and baking powder, sieve onto the egg foam and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 35 minutes. Let them cool down. Roast 50 g coconut flakes in a pan without fat and let them cool down. Grate 100 g white chocolate coating and put in a cool place.
4
For the compote, pour the cherries onto a sieve, drain well and collect the juice. Stir some juice and the remaining starch until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and lemon peel. Remove peel, stir cornflour into the juice and bring to the boil again briefly.
5
Fold in the cherries and allow to cool a little. Cut the sponge cake 2x horizontally. Pile up the stewed cherries on the lower base like a dome and let them cool down. Whip 500 g cream until stiff, sprinkle in 1 packet each of vanilla sugar and cream firming agent.
6
Fold in roasted grated coconut and grated chocolate coating. Spread approx. 2/3 cream also as a light dome on the cherries and cover with the middle sponge cake base. Press the base down at the edge and spread with the remaining coconut cream.
7
Cover with 3rd base and also form the dome by pressing on the edge. Whip 250 g whipped cream, remaining vanillin sugar and cream firmer until stiff. Spread the dome cake with it and refrigerate for about 2 hours.
8
Roughly chop the remaining chocolate coating and melt it in a hot water bath. Allow the chocolate coating to cool until it is still liquid and pour it over the dome cake from the centre. Shake the chocolate coating gently and spread it thinly and evenly as quickly as possible.
9
Sprinkle immediately with the remaining coconut flakes. Refrigerate again for about 30 minutes. Whip remaining cream and sugar (5 g) until stiff. Put them into a piping bag with a perforated spout, squirt curls onto the cake and decorate each with an almond.
10
Sprinkle curls with coconut flakes as well. Results in about 16 pieces.