Wow! It’s the first expression used by who look and taste this sponge cake. When you tell it’s all natural the surprise raises!
For the sponge cake with cocoa
♥ 260 g wholemeal flour type 2
♥ 180 g unsweetened cocoa powder
♥ 60 g foil corn
♥ 280 g corn oil
♥ 400 g concentrate of dates (or rice malt)
♥ 280 g apple juice
♥ 2 sachets organic baking powder
♥ 100 g dried apricots
For the coconut cream
♥ 400 g coconut milk with at least 80% fat
♥ 2 tablespoons brown sugar icing
For the filling and decoration
♥ strawberry compote
For the cream of coconut, put the can (or container) of coconut milk in the fridge for 8-12 hours so that the oil and water can separate.
Start preparing the sponge. Combine flours, cocoa, baking powder in a bowl and mix. In another bowl pour malt, oil and apple juice, mix well with a whisk and pour the liquid ingredients into the dry ones. Add the dried apricots, diced very small and runs with a spatula until the mixture is smooth and homogeneous.
Pour the mixture into two round molds previously oiled and floured, level well and bake at 170° for about 25 minutes. Remove from oven and let stand at least 1 hour before removing from the molds.
While you wait for the sponge cake is cold you can prepare the coconut cream.
So pick up the can with coconut milk that you put in the fridge being careful not to shake it. Open the can and with a spoon pick up the dense part of the milk that is located on the surface, in the can must remain liquid. In a bowl add the dense part of the coconut milk that you have taken and the icing sugar, fit with electric whisks until soft and compact (about 2 minutes).
When the sponge is ready, put the first layer on a serving platter, cover the first layer with a drizzle of strawberry jam and some diced strawberry; place the second layer of cake on top and decorate with the coconut cream using a pastry bag and finishing with many strawberries and if you like with a few currants. Let rest in fridge at least 2 hours before eating it.