Chocolate – Yoghurt – Cream – Coconut Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 6 egg (s)
- 160 g suar
- 2 packs vanilla sugar
- 100 g desiccated coconut
- 60 g flour
- 80 g butter, lukewarm
- 160 g chocolate couverture, dark
- 6 tablespoon liqueur, (coconut liqueur) or 3 rum
- 1 teaspoon Baking powder
For the filling:
- 900 g yourt 1.5% or 3.5%
- 100 g sour cream
- 400 g whipped cream
- 125 g suar
- 2 packs gelatine powder, or 1 sheets gelatine
- 100 g desiccated coconut
- 2 packs vanilla sugar
- 50 g chocolate or chocolate icin
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg whites until stiff, pour in the sugar and keep beating.
- Beat the egg yolks with vanilla sugar and carefully fold in the egg white.
- Mix the desiccated coconut with the flour and baking powder. Crush the couverture and let it melt in a warm water bath. Carefully fold the liquid couverture together with the coconut flour mixture into the egg mixture. Stir in the coconut liqueur and lukewarm butter. Grease the baking sheet and distribute the batter on it.
- Bake in a preheated oven at 200 ° C for about 15-20 minutes.
- Mix yoghurt with sour cream, sugar and vanilla sugar, add 100g desiccated coconut.
- Do not whip the cream until stiff. Squeeze out the soaked gelatine, melt over low heat, mix with a little yoghurt mixture and then add to the remaining mixture.
- Carefully fold in the whipped cream.
- Spread the yoghurt-cream mixture on the cooled dough and smooth it out (it is best to use a baking frame).
- Melt the chocolate icing and place in a plastic bag. Cut off one corner and spray a pattern onto the yogurt mixture.
- Put in a cold place, best prepared 1 day in advance.
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