Yogurt Coconut Cake

Ingredients

• 5 eggs
• 150 g sugar
• 2 tbsp vanilla sugar
• 1 pinch lemon zest
• 120 g flour
• 30 g cornstarch
• 1 tsp Baking powder
• 4 sheets of white gelatin
• 2 limes
• 200 g yogurt
• 70 g sugar
• 300 ml coconut milk
• 150 g coconut chips
• 1 Lime
• 1 handful mint
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a 26 cm springform and a baking sheet with parchment paper.

2. 2.

   Separate the eggs. Beat the egg whites with half the sugar until stiff peaks form. Whisk the yolks with the remaining sugar, vanilla sugar, and lemon zest until creamy. Sift together flour, cornstarch, and baking powder. Fold the meringue into the yolk mixture, then sift in the dry ingredients and gently fold everything together with a spatula or large spoon. Pour about two-thirds of the batter into the springform, smooth the top, and bake for 25-30 minutes until golden brown. Let the base cool, then cut it horizontally with a sharp knife or string.

3. 3.

   Fill a piping bag fitted with a smooth ~2 cm opening with the remaining batter. Pipe ~5 cm long ladyfingers onto the baking sheet, leaving space between them as they will rise during baking. Bake for about 10 minutes until pale yellow.

4. 4.

   Soak gelatin in cold water. Juice the limes and whisk the juice into the yogurt. Stir in sugar. In a saucepan, heat coconut milk, squeeze out excess liquid from the gelatin, and dissolve it over low heat. Remove from heat, let cool slightly, then stir into the yogurt mixture. Reserve about 4 tbsp of this cream for later.

5. 5.

   Place one cake layer on the springform rim and spread half of the cream over it. Add the second layer, press lightly, and spread the remaining cream on top. Lift the springform rim. Spread the reserved cream thinly along the edge of the cake. Press the ladyfingers around the cake into the cream. Chill for at least 2 hours.

6. 6.

   Toast coconut chips in a dry pan until light brown. Use a zester to cut fine strips from the lime, then halve the lime and slice it into very thin rounds. Rinse mint leaves, shake off excess water, and pluck the leaves.

7. 7.

   Garnish the cake with toasted coconut chips, lime zest, lime slices, and mint leaves. Dust lightly with powdered sugar and serve.