Zebra cake with coconut hood

Ingredients

Directions

1. 1

   Chop the chocolate coating and melt it over a warm water bath. Separate eggs. Cream egg yolk, 6 tablespoons of cold water and 85 g sugar with the whisks of the hand mixer. Beat the egg white and 85 g sugar until stiff. Stir flour, baking powder and oil in several portions into the whipped egg yolk.

2. 2

   Then gradually fold in the egg white. Divide the dough into two portions. Mix cocoa, milk and couverture into one half and 3 tablespoons of coconut milk into the other half. Place the dough alternately with a tablespoon always in the middle (in the same place) in a greased springform pan (22 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Let the cake cool down a little on a cake rack, remove from the tin. In the meantime, stir the starch and 2 tablespoons of sugar in a little water until smooth. Bring the rest of the coconut milk to the boil, stir in the starch, bring to the boil again and boil for 1 minute. Pour into a bowl and let cool while stirring occasionally.

3. 3

   Let the cake cool down a little on a cake rack, remove from the tin. In the meantime, stir the starch and 2 tablespoons of sugar in a little water until smooth. Bring the rest of the coconut milk to the boil, stir in the starch, bring to the boil again and boil for 1 minute. Pour into a bowl and let cool while stirring occasionally. Stir cream cheese into the coconut pudding and spread on the cake. Decorate with coconut chips and arrange on a plate