Coconut Layer Cake with Papaya

Beat the eggs in a large bowl for 5 minutes with the beaters of a hand mixer until very creamy. Sift in the sugar. Mix the spices, flour, coconut and cornstarch, sift over the top and gently fold in.

Line a cake springform pan (24 cm ø) with parchment paper. Spread about 5 tablespoons of batter on the bottom of the pan, top with a few pieces of papaya. Bake on the top rack of the oven for 3 to 4 minutes until the surface is lightly browned. Continue baking about 5 tablespoons of batter and papaya each in about 4 layers until the batter is used up. Sprinkle papaya over the top layer. Squeeze the tangerines, heat the juice and butter. Prick the cake a few times while it is still warm and spread the tangerine butter on it, cool.

E-kitchen stove: degree: 220

Gas stove: degree: 200

convection oven: degree: 4

Tip: Always use aromatic spices to refine your dishes!

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