Cocoa Coconut Top Slices

For the cocoa-coconut tops, preheat the oven to 180 °C. Separate the eggs and beat the egg yolks with sugar and vanilla sugar until foamy.

Then stir in melted chocolate, water and oil (if you like it even more chocolatey, add 1-2 tablespoons cocoa powder) and stir in the flour mixed with the baking powder.

Finally, beat the egg whites until stiff and fold in. Pour the dough into a baking tray lined with baking paper and spread. Bake in the preheated oven for approx. 15-20 minutes (needle test).

Immediately spread the strawberry jam on the cake while it is still warm, then let it cool. In the meantime, prepare a pudding for the cream according to the package but only with 400 ml milk and 1 pkg. vanilla sugar.

Allow to cool and stir frequently to prevent a skin from forming. Whip with cream stiffener and fold into the pudding.

When the cake has cooled, spread the cream on the jam layer and sprinkle with cocoa powder (if you prefer, you can also use coconut or cinnamon).

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