INGREDIENTS
- For a 24 cm mildew.
- Basic sponge cake:
- – Eggs 7 items.
- – Sugar 210 g.
- – Flour 0000 210 g.
- – Salt 1 pinch.
- – Lemon Essence 1 cup.
- – Grated coconut to sprinkle.
- Swiss white choco cream:
- – Butter 400 g.
- – Whites 160 g (5/6 items).
- – Sugar 265 g.
- – Chocolate 180 g.
- – Grated coconut to style.
- For meeting:
- – Ardour fruit jam.
- – Strawberries, blueberries, blackberries, raspberries (no matter fruit you get).
- – White choco slabs with coconut.
- For the syrup:
- – Water 200 cc.
- – Sugar 200 g.
- – Pores and skin of a lemon.
COCONUT AND CITRUS CAKE with Swiss white chocolate cream, basic sponge cake and syrup. Observe the step-by-step under and luxuriate in it at house
PROCEDURE:
Basic sponge cake:
1. Beat the eggs with the sugar till white. Taste with essence or zest.
2. Add the flour with the beforehand sifted salt in 2 or 3 instances with
actions.
3. Pour into 3 beforehand greased molds, sprinkle with coconut.
4. Cook dinner within the oven at 180 levels for 15 to 18 minutes.
5. Unmold and funky on a rack.
Swiss white choco cream:
1. Soften the chocolate and let it cool (it ought to lose temperature)
2. Make a Swiss meringue with the egg whites and sugar. Add little by little to the smooth butter and proceed mixing.
3. End with the choco (with out temperature) and taste with coconut.
4. Combine till homogenized.
For the meeting and syrup:
1. Deliver all of the components to a boil and allow them to cool.
2. To assemble, place a sponge cake disc, soak it with syrup, cowl with jam with out reaching the sting, make a ribbon with the Swiss cream.
3. Cowl with one other disc and soak, and repeat the method.
4. Cowl with the final sponge cake, soak, cowl with cream and embellish with
considerable fruit.
5. The meeting should be neat. Cowl your complete facet with grated coconut.
