Coconut slices with currant jam
Coconut slices with currant jam combine fluffy sponge cake, rich coconut filling and pleasantly sour taste of currant jam. Crunchy coconut sprinkles on the surface give the dessert an interesting texture and underline its distinctive coconut aroma.
Ingredients · Servings For 1 baking sheet 25 x 35 cm
- 5 eggs
- 1 pinch salt
- 150 g caster sugar
- 200 g plain wheat flour
- 50 g starch
- 1 tbsp vegetable oil
- 1 PL water
- 5 g baking powder
- 750ml milk
- 100 g caster sugar
- 15 g vanilla sugar
- 100 g grated coconut
- 300g butter
- 20g butter
- 100 g caster sugar
- 100 g grated coconut
Method · 1 h 55 min
- Prepare the sponge cake. Carefully separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Reduce the speed and gradually beat in the sugar, a tablespoon at a time, and finally add the yolks.
- Pour the oil and hot water into the mixture and mix everything gently with a spatula.
- Sift the flour, starch and baking powder through a sieve and gradually incorporate them into the dough.
- Pour the finished dough into a 25 x 35 cm mold lined with baking paper.
- Bake in an oven preheated to 180°C for about 35–40 minutes.
- Prepare the sweet filling. Pour 500 ml of cold milk over the rolls and let them soak. When they are soft, blend them thoroughly.
- Pour the remaining 250 ml of milk into a saucepan and bring to a boil with the sugar. Add the blended rolls, grated coconut and vanilla sugar. Cook for 5 minutes, stirring constantly, then let the coconut mass cool.
- While it is cooling, beat the butter until foamy and gradually beat in the coconut mixture, spoonfuls at a time.
- For the coconut sprinkle, heat the butter in a pan, add the sugar, stir and heat over a low heat. Then add the coconut and continue to toast, stirring constantly, until the coconut turns golden brown. Set aside to cool slightly.
- Cut the cooled sponge cake horizontally into two layers. Spread the first layer with currant jam and half of the filling. Cover with the second layer and spread with the rest of the cream and finally sprinkle with slightly warmed coconut sprinkles and press lightly so that they stick to the cream.
- Let it cool in the refrigerator for at least 2 hours. Photo / Source: Artur Rogalski / Moje Gotowanie