No-bake coconut and labneh cake
A chilled cake of labneh, cream and coconut, set with gelatine and topped with fruit.
Ingredients
- For the cream
- 300 g labneh
- 100 g double cream
- 70 g white chocolate
- 70 g desiccated coconut
- 150 g icing sugar
- 20 g powdered gelatine
- 100 ml cold water (for the gelatine)
- For the top
- 200 g frozen fruit (strawberries, raspberries or blackberries)
Method
- Line the base and sides of an 18 cm springform tin with baking paper.
- Heat the cream until just below boiling and pour it over the white chocolate, broken into small pieces. Leave for 1-2 minutes, stir until smooth and let it cool until lukewarm.
- Sprinkle the gelatine over the 100 ml cold water and leave for 5-10 minutes. Heat in the microwave in 10-second bursts, without boiling, until liquid.
- Beat the labneh and icing sugar until smooth, then stir in the cooled chocolate cream and the coconut.
- Stir a few spoonfuls of the labneh mixture into the liquid gelatine, then tip it all into the main mixture and stir quickly. Pour into the tin and level the surface.
- Cover and chill for at least 6 hours. Remove from the tin and arrange the fruit, thawed in the fridge and drained, on top.
Note: Drain the fruit well, as extra juice will stain the surface of the cake.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.