Coconut Cake with Seven-minute Frosting

 



* ingredients :

+To prepare the biscuit:
°120 g flour
°120 grams of sugar
°50g grated coconut
°4 eggs
°1 c. to c. Baking powder
+To prepare the drink:
°25 cl of water
°4 tablespoons. to s. sugar
+To prepare the coconut cream:
°250gm of mascarpone
°200g of shredded coconut including 100g for garnish
°150 gm white chocolate
°20 cl of coconut cream
°20 cl of liquid cream
°4 tablespoons. to s. icing sugar

* Preparation :

1
In a saucepan, put the water and sugars, simmer for 15 minutes and then let it cool.
2
Melt the liquid cream, coconut cream, and white chocolate together. Mix and refrigerate for at least two hours.
3
Detach white to yolk, &; beat white to it freeze. When it starts to form a good foam, add the sugar and whisk until you have a firm, shiny meringue. Add the grated coconut and stir gently.
4
Add egg yolk.
5
Adding flour & baking powder when keep to mix.
6
Pour the dough into a mold greased with butter and sprinkled with flour or silicone (diameter 24 cm) and bake for 20 minutes at 180 ° C (No. 6). Unmold and let it cool on a rack.
7
Using a large knife, cut the biscuits into three parts crosswise.
8
Soak the three tablets in syrup.
9
After the cream has stopped, we add the mascarpone, powdered sugar and coconut and then whisk everything with an electric beater to get a thick cream.
10
Place the bottom disk in a serving dish and spread the coconut cream over the entire surface.
11
Put the second disc.
12
Grease it with coconut cream.
13
Cover everything with a third cookie disc.
14
Cover the cake completely with the rest of the cream.
15
Sprinkle the entire cake with shredded coconut. Refrigerate for an hour or more before eating.
16
Reward yourself!

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