Sponge

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
chopped walnuts	g	150	250	330	200	250
finely chopped dried figs	g	150	250	330	200	250
finely chopped dark chocolate	g	60	100	130	80	100
egg	pcs	2	4	5	3	4
seeds scraped out from vanilla beam	pcs	0.5	1	1.5	1	1
cinnamon	pinch	1	1	1	1	1

Wrap the cake ring of the Zila Cake Mould in silicone baking paper and put it on a baking pan.

Beat the eggs until stiff peaks form, and then mix the other ingredients that are already mixed into the beaten eggs.
Spread the mixture evenly in the prepared baking tin and bake in a preheated oven at 170 degrees for 30 minutes.

 

Coconut cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
milk	ml	150	250	330	200	250
butter	g	20	30	40	25	30
grated coconut	g	20	30	40	25	30
maize starch	g	15	25	33	20	25
birch sugar	g	40	60	80	50	60

Melt the starch with a little milk.
Boil the remaining milk with the sugar and butter, and then thicken it adding the starch mixture and the coconut.

Cool the ready base down, and then whisk it until there are no lumps .

 

Filling

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
whipped cream	ml	90	150	200	120	150
gelatine boiled down and melted	g	120	200	260	160	200

Spray a thin layer of anti-stick spray on the Zila Cake Mould and place the baking ring into it.

Mix the cream into the mixed coconut base to make it softer and then mix the melted gelatine into the mixture.
Pour the cream into the prepared mould, minding the proper and bubble-free density, and then put the cooled sponge cake base on it.

Freeze the filled cake in the freezer overnight. When and if it’s frozen enough, remove the silicon mould.

Sauce: mix a whole pineapple with the juice of a lemon using a mixer.

Simply mix the components.