Kiwi and coconut dome cake

Preparation

1. Separate the eggs. Beat egg whites with 3 tbsp. cold water and sugar until stiff. Mix grated coconut, flour, starch and baking powder. Add egg yolks one at a time, then fold the coconut-flour mixture in the beaten egg white with a pastry spatula. Grease the bottom of a springform pan (approx. 24 cm Ø). Spoon in the mixture and smooth down. Bake in a preheated oven (electrical: 175°C (347°F)/ circulating air: 150°C (302°F)/ gas: see manufacturer) for approx. 25 minutes. Remove sponge cake from oven and pan and leave to cool down.  

2. Peel the kiwis. Cut 3 kiwis into small cubes. Cut 3 kiwis into slices. In a small pot, bring approx. 250 ml water to the boil. Add kiwi cubes to the boiling water, take out of water at once with a skimmer and drain. Bring water to the boil again and blanch kiwi slices briefly in it as well.  

3. Cut off the upper third of the sponge cake and crumble finely. Spread the fruit spread on the sponge cake base. Whip the cream and liqueur until stiff and trickle in vanilla sugar. Fold in the kiwi cubes and 80 g sponge crumbs and spread on the sponge cake base like a dome. (Use the remaining sponge crumbs for other purposes). Refrigerate the cake for about 1 hour. Before serving, decorate with kiwi slices and coconut chips.