Caribbean Cake
Ingredients
- 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
Preparation steps
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.