Celebration Gateau with Coconut
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
1
- For the sponge
- 8 eggs (separated)
- 1 dash lemon juice
- ⅞ cup caster sugar
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- For the garnish
- 2 cups finely Shredded coconut
- ⅔ cup Candied cherry (chopped)
- 3 Tbsps Grenadine
- For the cream
- ⅞ cup low-fat Quark (drained)
- ⅞ cup Mascarpone
- ⅞ cup Yogurt (1.5 % fat)
- ⅜ cup cream (min. 30 % fat)
- 4 Tbsps finely Shredded coconut
- ½ lemon (juice squeezed)
- ⅔ cup Candied cherry (chopped)
- 2 Tbsps sugar
Preparation
Kitchen utensils
1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Coarse grater
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
2.
For the sponge: Beat the egg whites with the lemon juice until stiff. Gradually add the sugar while stirring and beat until stiff and glossy.
3.
Beat the egg yolks. Sift the flour with the baking powder. Fold the flour and egg yolks alternately into the egg whites to make a smooth, light mixture.
4.
Butter the base of the pan and dust with flour. Spoon in the dough and bake for approx. 50 minutes (test with a toothpick: if it comes out clean, the cake is done). If necessary, cover with aluminum foil to prevent the cake browning too much.
5.
Let the cake cool in the pan. Then take out and cut through horizontally three times.
6.
For the garnish: mix the coconut with the cherries and the grenadine syrup. Let soak.
7.
For the cream: mix the quark, mascarpone and yogurt until smooth. Whip the cream until stiff and fold in. Add the coconut. Stir in the lemon juice with the sugar and the cherries (more sugar may be used if preferred).
8.
Spread half the cream smoothly on three of the four cake bases and set the bases one on top of the other, with the fourth as a lid on top. Press down lightly. Spread the rest of the cream on the top and sides of the cake. Sprinkle with the pink coconut garnish.
9.
Chill for approx. 2 hours before serving.
