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🍰 Crunchy Coconut Cake with Pudding Cream and Berries

156 kcal · 30 min · 4 servings

Ingredients

• 3 egg whites
• 1 pinch salt
• 50 g whole cane sugar
• 1 tbsp powdered sugar from whole cane sugar
• 1 packet baking powder
• 50 g coconut flakes
• 50 g wheat bran
• 20 g ground flaxseeds
• 3 sheets white gelatin
• 0.5 packet vanilla pudding powder
• 250 ml milk (1.5% fat)
• 250 g yogurt (1.5% fat)
• 300 g mixed berries (e.g. strawberries, raspberries, redcurrants)
• 0.5 lime

Instructions

1. 1. Separate the eggs. Put only the egg whites in a tall bowl and use the yolks for something else.
2. 2. Add a pinch of salt to the egg whites.
3. 3. Whip the egg whites stiff using a hand mixer.
4. 4. Slowly add 10 grams of whole cane sugar and the powdered sugar while whipping.
5. 5. Stir the baking powder into the egg whites briefly.
6. 6. Mix coconut flakes, wheat bran, and flaxseeds in a separate bowl.
7. 7. Gently fold the dry mixture into the egg whites using a rubber spatula.
8. 8. Line the bottom of a 20 cm springform pan with a piece of baking paper.
9. 9. Trim the baking paper so it fits the pan perfectly.
10. 10. Pour the batter into the prepared pan.
11. 11. Smooth the surface with the rubber spatula.
12. 12. Preheat the oven.
13. 13. Bake the base at 150 degrees Celsius fan (or 130 degrees Celsius conventional, Gas Mark 1-2) for 35 to 40 minutes.
14. 14. Soak the gelatin in cold water.
15. 15. Cook the pudding according to package instructions using the milk and the remaining whole cane sugar.
16. 16. Squeeze the soaked gelatin well.
17. 17. Dissolve the gelatin in the hot pudding, but stir it in before the pudding boils again.
18. 18. Pour the pudding mixture into a bowl.
19. 19. Let the cream cool down.
20. 20. Stir the cream occasionally with a whisk to prevent a skin from forming.
21. 21. Stir the yogurt into the cream as soon as it starts to set.
22. 22. Carefully release the cooled macaron base from the pan.
23. 23. Let the base cool completely on a wire rack.
24. 24. Pick over the berries and remove stems and leaves.
25. 25. Wash the berries gently if necessary and clean them.
26. 26. Rinse half of the lime with hot water and dry it.
27. 27. Grate the lime zest finely.
28. 28. Squeeze the lime juice.
29. 29. Mix the lime juice and zest with the berries.
30. 30. Spread the pudding cream evenly over the macaron base.
31. 31. Distribute the marinated berries on top of the cream.
32. 32. Cut the cake into 8 slices using a bread knife.
33. 33. Serve the cake.

Nutrition per serving

• kcal: 156
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 18 g