Coconut Cream Cake with Apricots
- For the cake batter
- 2 eggs (medium size)
- 100 grams sugar
- 2 Tbsps hot water
- 1 packet Vanilla sugar
- 75 grams Pastry flour
- 50 grams cornstarch
- 1 tsp strikethrough Baking powder
- For the coconut cream
- 1 packet vanilla pudding mix
- 75 grams sugar
- 500 milliliters milk
- 200 grams butter
- 250 grams Cream quark (40% fat)
- 150 grams Shredded coconut
- 2 Tbsps Apricot jam
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.
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.
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.
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.