Mini Coconut Cream Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 517 kcal | (25 %) | ||
| Protein | 6.8 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 50 g | (33 %) |
Ingredients
- For the batter
- 1 egg
- 1 egg yolk
- 1 Tbsp hot water
- 50 grams sugar
- 1 packet Vanilla sugar
- half, zested lemons
- 60 grams Pastry flour
- 1 generous pinch Baking powder
- For the cream
- 6 clear Gelatin sheet
- 165 milliliters Coconut milk
- 150 grams White couverture chocolate
- juiced Grapefruit
- 330 grams Whipped cream
- 50 milliliters Coconut syrup
- For the garnish
- 50 grams White couverture chocolate
- 30 grams Shredded coconut
- 2 tsps Apricot jam
- Cape gooseberries
Preparation steps
For the batter: Beat egg yolks, water, sugar, vanilla sugar and lemon zest until frothy. Combine flour and baking powder and fold into yolk mixture. Line the bottom of a springform pan (about 18 cm or 7 inches in diameter) with parchment paper. Pour batter into pan and bake in an oven preheated to 180°C (approximately 350°F) for 20-25 minutes. Remove and let cool down.
For the cream: Soak geltain in cold water for 5 minutes. Heat coconut milk in a saucepan. Cut chocolate into pieces and add to coconut milk. Str in gelatin and dissolve. Add grapefruit juice, then chill until mixture starts to gel. Beat cream until stiff fold into coconut mixture. Chill.
Release cake from pan. Cut in half horizontally to form 2 layers. Place the lower layer on a cake plate and add a small cake ring. Cover cake with 2/3 of the cream, then top with remaining cake and cover with remaining cream. Chill for 2-3 hours.
For the garnish: Carve white chocolate with a vegetables peeler and chill. Toast coconut in a dry pan. Remove cake ring. Combine jam with a few drops of water and brush onto the edges of the cake. Press coconut onto the edges and surface of the cake. Serve garnished with some cape gooseberries and chocolate shavings.
