Ingredients

• 140 g granulated sugar
• 8 g vanilla sugar (1 sachet)
• 135 g butter (unsalted)
• 3 Eggs ((m))
• 100 g Greek yoghurt
• 15 ml orange blossom water
• 220 g flower (patent flower)
• 5 g baking powder
• 250 g mascarpone
• 400 ml unbeaten whipped cream
• 16 g klopfix (2 bags)
• 40 g granulated sugar
• 75 g apricot jam
• 200 ml milk
• 10 ml orange blossom water
• grated coconut

Instructions

1. Place the sugar together with the vanilla sugar and the butter in a deep bowl. Mix until combined. Break the eggs one by one into the bowl and mix well. Add the Greek yogurt and orange blossom water. Mix until smooth. Sift the flour and baking powder into the bowl. Mix until combined.

2. Place the batter in a piping bag.

3. Pipe the batter onto a baking tray lined with baking paper. Leave enough space between them so they won't stick together during baking. Place in a preheated oven at 190°C. Bake for 7-10 minutes or until the cakes are golden brown.

4. Let the cakes cool.

5. Place the mascarpone together with the klopfix and sugar in a deep bowl. Mix for 30 seconds. Add the unbeaten cream little by little and mix until it is firm. Place the cream in a piping bag, do not forget the piping nozzle.

6. Place the apricot jam, milk and orange blossom water in a bowl. Mix until combined.

7. Take a cake and pipe some cream on it. Take another cake and place it on top. Press them lightly against each other. Repeat this procedure.

8. Place some grated coconut on a plate. Dip the coconut pastries completely in the apricot mixture and then in the grated coconut.

9. Garnish with a dollop of cream. If desired, you can decorate them with fresh fruit.