INGREDIENTS
- Sponge cake:
makes a 30 X 40 cm plate / 3 20 cm discs.
- – Brown or widespread sugar 250 g.
- – Egg 5 models.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 grams.
- -Zest of two tangerines.
- – White chocolate chip 1/2 cup.
- – Grated coconut.
- Coconut meringue disc:
- – Egg whites 150 g (5 models).
- – Sugar 300 g.
- – Grated coconut.
- – Chopped peanuts to sprinkle.
- For meeting:
- – Tangerine jam c/n.
- – Chantilly cream 600 g.
- – Peeled and unpeeled mandarin segments to embellish.
We share the recipe for this coconut, tangerine, chocolate and cream cake that you’ll love!
PROCEDURE:
Sponge cake:
1. Soften the butter and add the nice and cozy milk. Maintain at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encircling flour. Taste with zest and grated coconut.
3. Separate a small a part of the shake, add the milk, as soon as included
Add it to the remainder of the preparation.
4. Pour into three 22 cm waists and plant with grapes within the center.
Sprinkle with choco chips
5. Cook dinner in a preheated oven at 170°C, for about 10 to 12 minutes.
6. Take away from the oven, let cool.
Coconut meringue disc:
1. Deliver the egg whites and sugar to a double boiler, mixing
always till the sugar dissolves. It must be simply heat (45 levels).
2. Take away from the water bathtub and beat with an electrical mixer at most pace till
get a number of agency and add the coconut and blend in an enveloping method.
3. Place two 20 cm discs on a bit of parchment paper in a pastry bag with a easy nozzle. With the remaining make canes to embellish the facet.
4.Put within the oven at 100 levels for about 45 minutes, it ought to come off the
paper. The canes will take roughly 20 minutes. Let cool
For meeting:
1. Intersperse the sponge truffles with the meringue, jam and cream discs. You’ll be able to assemble it in accordance with your style and desire.
