For the cake batter, preheat your oven to 350°F (180°C).
2 1/2 cups of all-purpose flour, sifted into a bowl.
1/2 cup of unsalted butter, softened.
4 cups of shredded coconut.
1 cup of wheat flour.
3 large eggs.
2 cups of chopped hazelnuts.
For the damson topping, 300g of damson jam.
3 cups of water.
For the egg custard, 1 cup of unsalted butter.
1/2 cup of milk.
8 large egg yolks.,
1/2 cup of heavy cream.
For dusting, 1/2 cup of chopped hazelnuts.
Dust with a little powdered sugar for garnish.
432 calories per serving.
Total: 20 servings.
For the cake batter, preheat your oven to 350°F (180°C).
2 1/2 cups of all-purpose flour, sifted into a bowl.
1/2 cup of unsalted butter, softened.
4 cups of shredded coconut.
1 cup of wheat flour.
3 large eggs.
2 cups of chopped hazelnuts.
For the damson topping, 300g of damson jam.
3 cups of water.
For the egg custard, 1 cup of unsalted butter.
1/2 cup of milk.
8 large egg yolks.,
1/2 cup of heavy cream.
For dusting, 1/2 cup of chopped hazelnuts.
Dust with a little powdered sugar for garnish.
432 calories per serving.
Total: 20 servings.
Grease a 30cm diameter springform pan and line the bottom with parchment paper
Pour in the cake batter and smooth the top. Reserve
Bake at 200°C for 30 minutes or until firm to the touch
Let cool slightly, then remove from pan and transfer to a wire rack to cool completely
Cook the damson jam with water until soft and syrupy
Mash with a potato masher or blend in a blender until smooth
Spread over the cake batter
Prepare the egg custard: melt butter and milk in a medium saucepan
Add egg yolks and cook, stirring constantly, until thickened to a custard-like consistency
Remove from heat and let cool slightly
Spoon over the damson topping
Dust with chopped hazelnuts for garnish.
