Coconut macaroons cake
What do you need:
Springform pan dia 18 cm
For the coconut macaroon cake:
- 150 g coconut grater
- 120 ml egg whites (about 4 eggs) or 10 tbsp aquafaba (chickpea liquid) *
- 50 to 100 g Greensweet Erythritol
- 60 g almond flour
- 50 g (lactose-free or vegetable) quark
- 25 g coconut oil
For the topping:
- Soy whipped cream as desired
This is how you make this delicious cake:
- Preheat your oven to 180 degrees. Put baking paper in the spring form and grease the sides.
- Separate the whites from the yolks, use ready-made egg whites or use aquafaba for a vegetable version.
- Using a food processor or mixer, mix the egg whites or aquafaba together with the erythritol or maple syrup on the highest setting until it is stiff.
- Melt the coconut oil and stir in the curd cheese.
- Mix the coconut with the almond flour and stir well.
- Now fold all this carefully into the beaten egg whites or aquafaba.
- Divide the coconut mixture over the bottom of the spring form and put it in the oven for 20 minutes.
- Let the coconut macaroon cake cool down and decorate the coconut macaroon cake for an optimal party with whipped cream and a hint of lemon curd and raspberries.
- Serve the cake with a smile and enjoy!
It sounds strange, but aquafaba is simply the viscous moisture of beans in pots and cans (aqua = water, faba = bean). If you want to use aquafaba as a protein substitute, choose chickpeas or white beans. Other beans are not neutral enough in taste. You drain your chickpeas, as usual, but you collect the moisture in a bowl. Then you have a thick, protein-like stuff and - the word says it all - that's a protein substitute that you can use for everything from cocktails to cakes and from mayonnaise to meringues. For real! Chickpea water meringue, it's delicious.