Coconut Cream Cake with Apricots

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Coconut Cream Cake with Apricots
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
476
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories476 kcal(23 %)
Protein6.9 g(7 %)
Fat29.1 g(25 %)
Carbohydrates47 g(31 %)

Ingredients

for
12
For the cake batter
2
Eggs (medium size)
100 grams
2 tablespoons
hot Water
1 packet
75 grams
50 grams
1 teaspoon
strikethrough Baking powder
For the coconut cream
1 packet
75 grams
500 milliliters
200 grams
250 grams
150 grams
also
2 tablespoons
For the topping
1 can
Apricots (480 grams)
100 grams
For the garnish
30 grams
1 tablespoon
chopped Pistachios

Preparation steps

1.

For the cake batter: Separate the eggs. Beat egg whites, gradually adding 1/3 of sugar until stiff. Beat egg yolks until thick and frothy with remaining sugar, water and vanilla. Pile egg whites onto egg yolk mixture. Mix flour with cornstarch and baking powder and sift over egg mixture. Fold together evenly with a whisk. Line the bottom of a springform pan of 28 cm (approximately 11 inch) diameter with parchment paper. Pour batter into pan. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 25- 30 minutes. Remove cake from oven and let stand for 10 minutes in the pan. Then carefully remove from the pan and turn out onto a wire rack lined with parchment paper. Remove parchment paper from cake bottom and allow to cool.

2.

For the coconut cream: Combine pudding powder, sugar and milk in a saucepan and cook according to package instructions. Gradually stir in butter and allow pudding to cool. Add quark and shredded coconut.

3.

For the topping: Drain apricots in a colander. Set 2-3 aside for garnish. In each apricot half, add a maraschino cherry. Set sponge cake on a plate and place a cake ring around it. Place apricots cut side down on the cake. Spread coconut cream on top with a spoon. Chill for 1-2 hours in a cool place.

4.

Loosen cake ring carefully. Cut remaining apricots into small slices and garnish top of the cake with it. Serve sprinkled with grated coconut and pistachio nuts.