for 12 pieces

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

How it's done

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.

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