Coconut Cake

Ingredients

• 4 eggs
• 100 g sugar
• 100 g flour
• 1 coconut
• 0.5 glass pineapple jam
• 250 g quark
• 50 ml coconut liqueur
• 400 ml whipping cream
• 6 sheets gelatin
• 50 g sugar

Instructions

1. 1.

   Beat sugar and eggs for about 7 minutes on high speed until the mixture forms peaks. Sift the flour over it and fold in gently. Spread the batter onto a baking sheet lined with parchment paper and bake for about 10 minutes. Soak the gelatin in cold water. While the dough cools, drill holes into the coconut, pour out the liquid, tap the nut to break it open and remove the flesh. Cut 1/4 of the coconut into thin slices and lightly toast them in a pan.

2. 2.

   Coarsely chop the remaining coconut flesh and blend it. Whip the cream until stiff. Mix the coconut pulp with quark, liqueur, and sugar; squeeze out the gelatin and dissolve it in a small pot with some hot water. Add a bit of the quark cream to this mixture and then quickly stir it into the rest of the quark cream, folding in the whipped cream. Spread the cooled sponge with pineapple jam. When the quark mixture starts to set, spread the cream over the sponge and top with coconut slices. Chill until firm, cut into 20 pieces, and serve.