Gooseberry Coconut Cake


Rating: 3.57 / 5.00 (7 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Dough:









Covering:









Instructions:

A simple but delicious cake recipe:

Prepare all the ingredients for the dough until smooth and put in the fridge for about 30 min.

In the meantime, whip the egg whites with the whole cane sugar until stiff. Mix the spelt (2), the coconut (2), the orange zest and the Grand marnier. Gently fold in the egg white mixture.

Lightly grease a cake springform pan and roll out the dough in it. Spread half of the egg white-coconut mixture evenly on the pastry base. Fill the cleaned gooseberries on top and then spread the other half of the egg-white-coconut mixture on

the gooseberries form.

Bake the cake in the heated oven at 180 °C for about 40 minutes on the lowest shelf. The cake should be lightly browned.

This cake tastes especially good when it has been baked for 1-2 days.

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