Wine Cream Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and salt. Stir in the egg yolks bit by bit. Mix flour and baking powder, sieve over the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper.

2. 2

   Put the mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Let it cool down, remove baking paper. Cut the cake plate in half. Mix cream powder and 100 g sugar. Add 250 ml warm water and white wine and mix well with a whisk for 1 minute and chill. Whip the cream until stiff. As soon as the pudding begins to gel, stir in the cream. Place a cake frame around a pastry sheet. Spread 2/3 of the cream on the base and smooth it down. Place the second pastry sheet on top.

3. 3

   Add 250 ml warm water and white wine and mix well with a whisk for 1 minute and chill. Whip the cream until stiff. As soon as the pudding begins to gel, stir in the cream. Place a cake frame around a pastry sheet. Spread 2/3 of the cream on the base and smooth it down. Place the second pastry sheet on top. Add the rest of the cream and smooth it down. Chill for about 1 hour. Roast the grated coconut in a pan without fat for about 4 minutes while turning, remove. Remove the cake from the frames and cut into 15 pieces. Sprinkle with coconut and decorate with physalis

4. 4

   Add the rest of the cream and smooth it down. Chill for about 1 hour. Roast the grated coconut in a pan without fat for about 4 minutes while turning, remove. Remove the cake from the frames and cut into 15 pieces. Sprinkle with coconut and decorate with physalis

5. 5

   1 hour waiting time