Coconut Macaron Cake

Ingredients

• 3 egg whites
• 1 pinch salt
• 50 g raw cane sugar
• 1 tbsp powdered sugar made from raw cane sugar
• 1 packet baking powder
• 50 g shredded coconut
• 50 g wheat bran
• 20 g ground flaxseed
• 3 sheets of white gelatin
• 0.5 packet vanilla pudding mix
• 250 ml milk (1.5 % fat)
• 250 g yogurt (1.5 % fat)
• 300 g mixed berries (e.g., strawberries, raspberries, gooseberries)
• 0.5 organic lime

Instructions

1. 1.

   Beat the egg whites in a tall bowl (use the yolks elsewhere). Add a pinch of salt and whip with a hand mixer until stiff peaks form, incorporating 10 g raw cane sugar and the powdered sugar as you go.

2. 2.

   Sift in the baking powder briefly. In another bowl mix shredded coconut with wheat bran and flaxseed, then fold into the meringue using a rubber spatula.

3. 3.

   Line the bottom of a 20 cm springform pan with a sheet of parchment paper, trimming it to fit around the edges.

4. 4.

   Transfer the macaron batter into the pan and smooth the surface with a rubber spatula. Bake in a preheated oven at 150 °C (convection: 130 °C, gas: level 1–2) for 35–40 minutes.

5. 5.

   Meanwhile soak the gelatin sheets in cold water.

6. 6.

   Prepare a pudding by following the instructions on the vanilla pudding mix packet, using milk and the remaining raw cane sugar.

7. 7.

   Squeeze out excess water from the gelatin and dissolve it into the hot (but not boiling) pudding while stirring.

8. 8.

   Pour the pudding into a bowl and let it cool, whisking occasionally with an electric mixer to prevent a skin from forming.

9. 9.

   When the cream starts to thicken, fold in the yogurt. Release the macaron base from the pan and allow it to cool on a wire rack.

10. 10.

    Clean the berries by removing stems and leaves; wash gently if needed.

11. 11.

    Rinse half a lime hot, dry it, grate its zest finely, then squeeze out the juice and mix both into the berries.

12. 12.

    Spread vanilla cream over the macaron base and distribute the berries on top. Slice the cake into eight pieces with a bread knife and serve.