Berry Coconut Slices
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h.
Ready in
Ingredients
for
8
- For the sponge
- ⅔ cup soft butter
- 0.333 cup sugar
- 1 pinch salt
- 1 ¾ ozs white Chocolate couverture (melted)
- 4 eggs
- 1 ¼ cups flour
- ½ tsp grated lemon zest
- 1 ¾ cups Shredded coconut
- For the topping
- 12 sheets white gelatin
- 2 ¼ cups low-fat Quark
- 2 cups Coconut milk
- 1.333 cups Coconut flakes
- 2 packets Vanilla sugar
- ¼ cup sugar
- 2 Tbsps lemon juice
- ⅜ cup cream (at least 30 % fat)
- ½ cup Berry jam
Preparation
Kitchen utensils
2 Pots, 2 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Fine grater, 1 Sieve
Preparation steps
1.
Preheat the oven to 175°C. Cream the butter and sugar with a pinch of salt. Beat in the melted chocolate couverture and eggs, then fold in the flour, lemon zest and desiccated coconut. Spread the mixture on a small baking tray (approx. 20 x 20 cm) lined with baking parchment and bake in the preheated oven (middle shelf) for about 25 minutes (test with a wooden cocktail stick to see if it is done). Take out of the oven, turn out on to a rack and leave to cool.
2.
For the cream topping, soak the gelatine in cold water. Mix the quark with the coconut milk and coconut flakes. Add the vanilla sugar, sugar and lemon juice. Put the gelatine into a small pan dripping wet and heat gently until it dissolves (do not let it boil!). Beat into the coconut cream. Whip the cream until stiff and fold in.
3.
Put the sponge base into a square baking frame. Spread the coconut cream smoothly on top of the cake and put into the refrigerator to set.
4.
Warm the jam gently, stirring, and spread on top of the coconut cream. Leave to set, cut the cake into slices and serve.
