Cake with coconut cream and tropical fruits
A soft filling scented with coconut, fresh fruit... This is how we imagine a sweet piece of tropical paradise. Take a bite and you might even hear the rustling of palm trees and the sea.
Ingredients · Servings For a mold of approx. 23 cm
- 225 g plain wheat flour
- 25 g powdered sugar
- 125g butter
- 1 egg
- 1 tbsp milk
- 8 egg yolks
- 75 g caster sugar
- 300 ml whipping cream
- 200 ml coconut milk
- 1 tsp vanilla paste
- 1 tbsp liqueur
- 1 tbsp grated coconut
Method · 2 h 40 min
- Mix the flour and sugar in a large bowl with a whisk. Add the butter and rub in quickly with your fingers until it resembles coarse crumbs. Pour in the egg yolk and milk and quickly fold into the dough. Shape the dough into a disk, wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 200°C. Roll out the chilled dough on a floured work surface and transfer it to a 23 cm diameter pie dish, shape the edges. Prick the bottom with a fork and refrigerate again for 15 minutes.
- Place baking paper on the dough and weigh it down (e.g. with baking beans). Bake for 20 minutes then remove from the oven, remove the paper and the weight. Brush the bottom of the crust with the remaining egg white (whisk it a little with a fork) and return to the oven for 10 minutes. Then remove and reduce the temperature to 150°C. Check that the bottom has no cracks – if so, repair them with pieces of raw dough scraps, otherwise the filling will leak out and sow the crust.
- Lightly beat the egg yolks with the sugar until creamy. Heat the cream and coconut milk in a saucepan just below boiling point. Add the vanilla paste and pour it into the egg yolks in a slow stream while whisking constantly – the cream should be smooth. Pour the cream into a container with a spout (use a fine sieve if the egg yolks have slightly curdled). Stir in the liqueur and use a spoon to skim off any foam from the surface.
- Pour the cream into the pre-baked crust and return to the oven – if you have trouble handling the crust with the liquid filling, pour half of the cream first, place it in the oven and only then pour the rest in the oven on a raised rack. Cover very loosely with foil, being careful not to let it stick to the filling.
- Bake covered for about 30 minutes, then remove the foil and bake for about another 10-15 minutes until the top of the custard is set. The center should still be a little jiggly (but not runny – similar to cheesecake).
- Let the cake cool completely in the tin on a wire rack. Then sprinkle with coconut. Slice the fruit and arrange on top of the cake, sprinkling with pomegranate seeds.