Ingredients
For 1 baking tray
For the sponge base
6
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
Flour, plain
For the cream
500g
QimiQ Classic, unchilled
125g
Natural yoghurt
2sachet(s)
Vanilla sugar
75g
Powdered sugar
375ml
Cream 36 % fat, whipped
To decorate
140g
Coconut flakes
Preparation
Preheat the oven to 180 °C (convection oven).
Whisk the egg whites with the sugar and salt until stiff.
Whisk the egg whites with the sugar and salt until stiff.
Line a baking sheet with baking paper and pour the mixture approx. 1 cm deep onto the baking tray.
Bake for approx. 10 minutes in the hot oven.
For the cream: whisk the unchilled QimiQ Classic smooth.
- Add the yoghurt, vanilla sugar, icing sugar and coconut and mix well.
- Carefully fold in the whipped cream.
- Spread the cream on the sponge base. Decorate with the dessiccated coconut and chill for at least 4 hours (preferably over night).
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