Poppyseed and coconut cake

Poppyseed and coconut cake

Total: 2 hr | Active: 40 min.
vegetarian
Nutritional value / piece: 426 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 10 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge cake base

120 g sugar
4 eggs
1 pinch salt
100 g white flour
1 parcel Betty Bossi Blaumohnsamen

Coconut quark filling

200 g white chocolate, finely chopped
500 g half-fat quark
2 ½ dl full cream
1 parcel whipped cream stabilizer
100 g coconut flakes

To fill

150 g raspberry jam

To decorate

30 g coconut flakes
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Sponge cake base

Place the sugar, eggs, and salt in a bowl, and whisk with the mixer's beaters for about 8 mins. until light and fluffy. Carefully fold the flour and poppyseed into the mixture using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool.

Coconut quark filling

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, melt the chocolate, stir until smooth. Place the quark in a bowl, stir until smooth. Stir in the chocolate. Beat the cream with the stabilizer until stiff. Carefully fold the cream and coconut flakes into the quark mixture using a rubber spatula.

To fill

Clean the ring mould and place it on a cake plate. Slice the sponge cake horizontally into three layers. Place the sponge base inside, spread ⅓ of the filling over the sponge base. Place the second sponge layer on top, spread jam over it. Spread ⅓ of the filling on top. Place the last layer of sponge and the remaining filling on top. Cover and leave to set in the fridge for approx. 1 hr.

To decorate

Decorate the cake with the coconut flakes.

Good to know
Shelf life: Cover and keep in the fridge for approx. 2 days.

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