Kokos-Obst-Torte

Ingredients

• 120 g flour
• 50 g coconut flakes
• 125 g sugar
• 1 packet vanilla sugar
• 125 g butter
• 4 eggs (separated)
• 0.5 packet Baking powder
• 2 tbsp milk
• 400 g whipping cream
• 250 g low-fat quark
• 3 packets stabilizer
• 2 packets vanilla sugar
• 2 tbsp sugar (to taste)','12 coconut balls','5 tbsp apricot jam','1 large can apricot halves

Instructions

1. 1.

   Roast coconut flakes in a dry pan until golden yellow, set aside and cool. Beat butter with sugar, vanilla sugar and yolks until fluffy.

2. 2.

   Whip egg whites to stiff peaks. Add coconut flakes and flour, fold in the beaten whites. Pour batter into a springform pan lined with parchment paper and bake at 180 °C for about 30–40 min (cover with foil if needed). Test doneness with a skewer. Remove from oven, transfer to a cooling rack and let cool.

3. 3.

   Puree apricot jam finely, warm briefly and spread over the cooled base.

4. 4.

   Drain apricot halves well, dice two halves finely, cut 1–2 halves into strips for garnish, halve the rest and arrange on the cake top.

5. 5.

   Whisk quark with sugar until smooth, add half of the coconut balls and blend. Whip cream with stabilizer and vanilla sugar to stiff peaks and fold in with apricot cubes. Spread the cream over the apricots, chill for at least 3 h.

6. 6.

   For garnish, carefully halve remaining coconut balls with a sharp knife. Serve garnished with coconut balls and apricot strips, cut into pieces.