Hugrún's Recipes
ISEN

Cakes

Kókosbolla cake

Oven
200 °C200 °C (400 °F)

Ingredients

Cake layers

  • 4 eggs
  • 125 g sugar4½ oz sugar
  • 125 g chocolate, finely chopped4½ oz chocolate, finely chopped
  • ½ tsp baking powder
  • 2 heaped tbsp plain flour (slightly heaped)

Filling

  • 1¼ litres whipping cream5¼ cups whipping cream
  • 6 kókosbollur (Icelandic chocolate-coated marshmallow puffs on a wafer base, rolled in coconut; use chocolate teacakes or chocolate marshmallow puffs.)

Method

Cake layers

  1. Heat the oven to 200°C and grease two round cake tins (about 24 cm) or line them with baking paper.Heat the oven to 400 °F and grease two round cake tins (about 9 in) or line them with baking paper.
  2. Whisk the eggs and sugar until thick and pale. Gently fold in the finely chopped chocolate, flour and baking powder.
  3. Divide the batter between the tins and bake two layers at 200°C for about 12–15 minutes. Let them cool.Divide the batter between the tins and bake two layers at 400 °F for about 12–15 minutes. Let them cool.

Filling

  1. Whip the cream.
  2. Spread cream over the bottom layer and arrange the kókosbollur on top, each cut into 3–4 pieces.
  3. Then add more cream.
  4. Then put the other layer on top.
  5. Spread cream over the top and finish with the kókosbolla wafer bases on top.

As she wrote it
Her page in the recipe book
Kókosbolluterta
4 egg - 125gr. sykur - 125gr. súkkul. 1/2 tsk. lyftid. - 2 msk. m/smá kúf hveiti 200°C 2 botnar
Á milli: 1 1/4 l. Rjómi + 6 kókosbollur Rjómi á neðri botn svo bollur í 3-4 pörtum svo Rjómi síðan hinn botninn -> Rjómi -> kókosbollu- botnar efst.