- For the bater
- 5 eggs
- ½ teaspoon lemon juice
- 1 package Vanilla sugar
- 140 grams sugar
- 30 grams Shredded coconut
- 120 grams Pastry flour
Preheat oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
For the batter: Separate eggs and beat egg whites with lemon juice until stiff, then sprinkle in vanilla sugar and beat until egg whites are stiff and shiny. Whip egg yolks with remaining sugar, stir in coconut, fold in the egg whites, sift flour over the mixture and fold together. Immediately pour into prepared pan, smooth and bake in preheated oven for 50-60 minutes. Test doneness with a toothpick.
Remove from the oven, leave cake to cool for 10 minutes in the pan. Then loosen the edge of the springform, turn out onto a wire rack, remove parchment paper and allow to cool.
For the decoration: Grate coconut flesh coarsely and roast gently on a baking sheet in the oven at 200°C (approximately 400°F) for 5-10 minutes. Remove and allow to cool.
Beat cream with cream stabilizer and sugar until stiff then stir in the syrup. Cover the cooled-down cake with the cream, sprinkle edges with toasted grated coconut and top with fresh fruit at will.