Coconut Baiser Cake with Berries

Pane-Bistecca

This coconut Baiser cake with berries is a very simple cake suitable for any celebration. And that’s why I’m celebrating with Zorra from Kochtopf because she’s celebrating a double anniversary! She is because she’s celebrating a double anniversary! She is celebrating 200th blog event anniversary and 19th year of Kochtopf!!!! Awesome!!! Zorra, congratulations, because not only are you celebrating anniversaries, no, in my case your blog was one of the first I visited when I started blogging. So, we “know” us now for almost 15 years.

The cake consists of 2 layers of a coconut -baiser soaked with liqueur, a filling of heavy cream and a decoration of berries.

Prep time

30 min

Cooking time

30 min

Portions

Total time

1 h

Ingredients

For the two cake bottoms:

6 Egg-whites
1 Pinch of Salt
1 tsp Cream of Tartar baking powder
300 g Sugar
50 g grated Coconut
Zest of 1 Lemon
125 g Flour

Filling and decoration:

500 ml heavy Cream
3 tbsp powdered Sugar
various Berries

Instructions

Step 1

Beat the egg whites with the salt and the cream of tartar, then add the sugar. Continue beating until the mixture is glossy. Add the lemon zest. Sprinkle the coconut and flour over the mixture and fold in carefully.

Step 2

Pour the mixture into 2 greased, round baking pans of the same size and bake in the oven at 160 C degrees for about 30 minutes until golden. Let cool.

Step 3

Then turn the two bottoms over so that the crust is on the bottom and sprinkle with a liqueur, I used apricot liqueur from Etter/Switzerland.

Step 4

Whip the heavy cream with the powdered sugar until stiff. Put half of it on one meringue base, spread it flat and put the second meringue base on top. If you wish, you can add berries on top of the cream.

Step 5

Pour the rest of the cream on the cake and decorate with berries as desired.

Notes

Cool until ready to serve.

Coconut Baiser Cake with Berries