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Ingredients
Caribbean Cake
- For the batter
- 50 grams Coconut flakes
- 6 eggs
- 150 grams sugar
- 1 pinch salt
- 120 grams Pastry flour
- 50 ground almonds
- ½ tsp Orange zest
- 150 grams Orange marmalade
- 6 centiliters Orange liqueur
- For the filling
- 12 sheets gelatin
- 400 grams Quark
- 200 grams Sour cream
- 70 grams powdered sugar
- 1 (organic lemon (juiced)
- 200 grams Coconut flakes
- 300 milliliters Whipped cream
For the batter: Toast coconut flakes in a dry pan until golden yellow, set aside and let cool.
Preheat the oven to 180°C (approximately 350°F).
Separate eggs and beat yolks and half of the sugar until frothy. Beat egg whites with a pinch of salt until stiff and fold into yolks. Stir in flour, almonds, zest and coconut flakes.
Line a baking pan with baking paper, pour in batter and bake for about 35 minutes. Remove from the oven, release onto a wire rack and let cool. Cut cake horizontally twice, creating 3 layers.
Heat marmalade in a saucepan heat, add some orange liqueur and brush onto 2 layers of cake. Let cool.
For the filling: Soak gelatine in plenty of cold. Combine quark, sour cream, powdered sugar, lemon juice, remaining orange liqueur and 80 grams of coconut flakes. Squeeze out gelatine and dissolve in a small saucepan over low heat. Stir 2 tablespoons of the quark mixture, then fold into remaining quark mixture. Chill until mixture begins to gel.
Beat cream until stiff and fold into cooled filling. Place a marmalade-coated layer of cake in a cake ring and spread 1/4 of the filling onto cake. Top with other layer of marmalade-coated cake and repeat. Top with last layer of cake. Chill cake for 30 minutes.
Remove cake ring and cover cake with remaining cream. Sprinkle with coconut flakes. Chill for another 1.5 hours. Thinly slice oranges and lemons. Decorate cake with slices, slice and serve.