Stir in 5 egg yolks, 50 ml of water, 120 grams of flour, 30 grams of cocoa powder and 5 grams of baking powder.
Pour into a 21*21 cm baking dish and bake in a preheated oven at 180°C (356°F) for 35-40 minutes. Let cool, level the top layer and cut into 2 equal parts.
Coconut Biscuit Layer:
Mix 2 eggs with 80g sugar until the sugar dissolves. Stir in 180-200g grated coconut and spread into a thin layer of 22*22cm. Bake at 200°C (392°F) for 20 minutes. Let cool and adjust the edges to the size of the sponge cake.
Cream:
Mix 300g cream cheese with 70g icing sugar, 300g full cream, 100g melted white chocolate, 50g grated coconut and 80g toasted almonds.
Assembly:
Soak the first layer of sponge cake with a mixture of 100ml whipped cream or milk and 1 teaspoon sugar. Spread half of the cream on the sponge cake, add the layer of coconut biscuits
This recipe is called “Deep Dish Apple Crisp” and it is to die for!
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