Coconut cream cake
Coconut Cream Cake on Sponge Cake:
Pudding
500 ml milk (2 full cups to the rim)
3 tablespoons all-purpose flour
8 tablespoons coconut flakes
2 egg yolks
Bring 1 cup of milk to a boil. In the other cup, thoroughly whisk together the egg yolks and flour. Add the coconut flakes and pour the mixture into the boiling milk, stirring constantly until thickened.
Pour the pudding onto a plate, cover with plastic wrap, and set aside to cool.
Sponge Cake
6 egg whites
6 egg yolks
A pinch of salt
3/4 cup sugar
3/4 cup all-purpose flour
2 tablespoons cornstarch
Preheat oven to 175-180 degrees Celsius (350-375 degrees Fahrenheit)
Whisk the egg whites with a pinch of salt until frothy. Then, while continuing to beat, slowly add the sugar and beat until the egg whites are stiff. While continuing to mix, add the egg yolks one at a time and mix for another minute or two. Sift the flour mixture into the beaten eggs and carefully fold in the mixture with a spoon until combined, but be careful not to overmix. Pour the mixture onto a baking sheet lined with parchment paper and bake for about 30 minutes.
When the sponge cake has cooled, divide it into two layers to create two layers.
Cream
Cream 250g of softened butter with 3/4 cup of powdered sugar until the butter becomes lighter in color.
Then gradually add the pudding and mix until the cream is creamy and lump-free.
Sponge cake layer:
For soaking, I used:
100ml boiled water
100ml eierliqueur
Soak a sponge cake with parsley, spread with strawberry jam (approx. 150g).
Spread with 3/4 of the cream and smooth. Cover with the second cake layer, soak, spread with the remaining cream, and sprinkle with coconut flakes (approx. 100g).
Refrigerate the cake overnight.
Remove the cake from the refrigerator 2 hours before serving so that the cream softens and it is easier to cut.
Bon appetit
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