Description
Lockerer Schokoladenboden trifft auf cremigen Schmand und luftig aufgeschlagene Sahne. Zartschmelzend, saftig und fein herb – abgerundet von zarten Schokoraspeln, die an duftige Sägespäne erinnern.
Ingredients
Scale
- 250 g Butter (for the base)
- 250 g Zucker (for the base)
- 6 Eier
- 150 g Mehl
- 4 EL Kakaopulver
- 1 Pck. Backpulver
- 2 Becher Schmand
- 400 ml Sahne
- 4 EL Zucker (for the topping cream)
- 1 1/2 Pck. Cremepulver (Paradiescreme Vanille)
- 100 g Butter (for the coconut topping)
- 100 g Zucker (for the coconut topping)
- 100 g Kokosraspel
Instructions
- Preheat your oven to 160°C with convection (Umluft). Prepare a baking sheet (approximately 30 x 40 cm). Greasing the sheet is not necessary as the batter contains enough fat, but you may line it with baking paper if you wish.
- In a large mixing bowl, combine 250 g butter and 250 g sugar. Beat with an electric mixer until the mixture is light and creamy.
- Add the 6 eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate the eggs.
- Sift together 150 g flour, 4 tablespoons cocoa powder, and 1 packet of baking powder. Gradually add the dry mixture to the wet ingredients, mixing until a smooth, homogeneous batter forms.
- Spread the batter evenly onto the prepared baking sheet, using a spatula to create a smooth, even layer.
- Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely on the baking sheet.
- While the cake base is cooling, prepare the cream layer. In a clean mixing bowl, combine 2 containers of Schmand, 400 ml cream, 4 tablespoons sugar, and 1 1/2 packets of Paradiescreme Vanille (vanilla cream powder). Use an electric mixer to beat the mixture on high speed until it is smooth and thick, with a creamy consistency.
- Once the cake base has cooled, spread the cream mixture evenly over the entire surface of the cake base, using a spatula or offset knife to smooth it out.
- For the coconut topping, place 100 g butter in a large frying pan and melt it over medium heat.
- Add 100 g sugar and 100 g shredded coconut (Kokosraspel) to the melted butter. Stir constantly and gently roast the mixture until the coconut is golden brown and fragrant, taking care not to burn it.
- Remove the roasted coconut mixture from the heat and allow it to cool slightly for a few minutes.
- Evenly sprinkle and gently spread the roasted coconut mixture over the cream layer, covering the entire cake.
- Refrigerate the cake for at least 1-2 hours before serving to allow the cream to set and the flavors to meld. Cut into squares and serve chilled.
Notes
This cake tastes best when prepared a few hours in advance or even the day before, as it allows the flavors to develop and the cream to set properly. You can use baking paper for easier removal, although greasing the pan is generally not necessary. For an extra touch, you can add a hint of rum aroma or vanilla extract to the cream layer. Be sure to watch the coconut carefully as it roasts, as it can burn quickly.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
