COCONUT CREAM CAKE

INGREDIENTS FOR CRISPY CAKE:

3 1/2 cups cake flour *
4 tablespoons powdered sugar
1 teaspoon of baking powder
250 g butter or margarine, cold
5 yolks, large
2 tbsp cocoa
pinch of salt
INGREDIENTS FOR CREAM MASS:

5 proteins, large
1 cup sugar
1000 g 18% sour cream
2 x 40 g vanilla pudding, powder
200 g coconut
pinch of salt
ADDITIONALLY:

1 small jar of plum jam
* 1 cup of cake flour can be replaced with crumble flour

1 cup with a capacity of 250 ml.

Form with dimensions 25 × 35 cm or similar we lay out with baking paper.

Sift flour with powder, powdered sugar. We add pieces of cold butter and salt and chop with a shortcrust chopper or a knife. Then add yolks and quickly knead into a uniform dough. We divide the ready into two parts and add 2 tablespoons of sifted cocoa to one and knead again quickly. Form the pieces of dough into rolls and wrap them with cling film. We put on min. 2 hours to the freezer.
We pull out the bright frozen part and grate it on a grater with large meshes. We line the bottom of the mold and press lightly. Bake at 180 C for about 20 minutes. to light browning. After baking, leave to cool and smear with plum jam.
The ingredients for the cream should be at room temperature. Proteins are mixed with salt into stiff foam. At the end of mixing, add sugar after a spoon, until the mass is thick and shiny. Adding sifted pudding powder all the time mixing. Then add cream and chips after a spoon and mix gently with a spoon. We lay out on plum jam and wipe the dark part of the cake on top. We bake at 180 C for about 40-50 min to dry stick. We cool with the oven door slightly ajar. The top can be sprinkled with powdered sugar.