INGREDIENTS FOR 24 PIECES
For the sponge batter:
- 230 g soft butter
- 150 g sugar
- 1 tsp finely grated zest of an lemon (untreated)
- Seeds from half a vanilla bean
- 1 pinch of salt
- 4 eggs (medium)
- 320 g plain flour
- 2 tsp baking powder
- 120 ml milk
For the glaze and finish:
- 150 ml milk
- 20 g butter
- 100 g icing sugar
- 2 tsp cocoa powder
- 100 g dark chocolate couverture
- 1 tbsp STROH 60
- 150-200 g desiccated coconut
PREPARATION
For the sponge batter:
- Preheat the oven to 180 °C fan. Grease a baking sheet or line it with parchment paper.
- For the sponge batter, cream together the butter, sugar, lemon zest, vanilla, and salt.
- Add the eggs – one at a time – continuing to mix at medium speed.
- Sift the flour with the baking powder and gradually stir it into the batter on low speed, alternating with the milk.
- Spread the batter evenly on the prepared tray and bake in the preheated oven for about 30-35 Min.
- Allow the cake to cool completely for about 1 hour.
For the glaze and finish:
- For the glaze, heat the milk and butter in a saucepan.
- Remove from heat and add the icing sugar, cocoa, chocolate, and STROH, whisking until smooth.
- Cut the cake into about 24 equal squares (approximately 4 cm x 4 cm).
- Put the coconut flakes in a shallow bowl.
- Dip each cake piece briefly into the warm glaze, then roll directly in the coconut flakes.
