INGREDIENTS
- Coconut cake:
- A
- – 225 g of butter at room temperature.
- – 50 g of grated coconut.
- – 200 g of coconut milk.
- B
- – 350 g of 0000 flour.
- – 400 g of sugar.
- – 20 g of baking powder.
- – 2 g of salt.
- C
- – 180 g of egg whites.
- – 90 g of coconut milk.
- – Vanilla essence.
- Cream cheese de frosting:
- – 225 g of manteca ointment.
- – 250 g of powdered sugar.
- – 1.5 kg of agency cheese.
- – 2 tbsp rose water.
- Raspberry puree:
- – 750 g of thawed raspberries.
- – 10 g of agar-agar.
- – 40 g of sugar.
Coconut sponge cake and raspberry puree with cream cheese frosting .. get pleasure from this delight at residence following the step-by-step detailed beneath
PROCEDURE:
1. Put A in a bowl and beat at No. 2 for about 5 minutes till the whole lot is mixed.
2. Add sifted B and beat once more till it kinds a moist paste.
3. Enhance the pace and proceed beating till you get hold of a clearer combination.
4. Clear the sides of the bowl and add 1/3 of C), combine and improve the batter.
5. Add the opposite 2 thirds and beat at energy 2 for about 20 seconds, and improve at energy 6.
6. The combination needs to be shiny, creamy in shade, and have the feel of yogurt.
7. Place the combination on a plate, clean the floor.
8. Prepare dinner 150 g in an oven for about 20/25 minutes. Will probably be delicate and golden
9- Let it cool and reduce the discs with a waist of 20/21 cm.
Cream cheese de frosting:
1. Beat the butter and sugar till white. Add the cheese and beat for some time longer.
2. Put it within the fridge in order that it takes a bit of and is simpler to deal with.
3. Separate 1/3 of the combination and dye
4. Use the remaining to fill and what’s left goes in a sleeve with a starry peak
5. To dye hibiscus powder.
Raspberry puree:
1. Mix the raspberries, move by means of the simmer and reserve the juice with out the seeds.
2. Mix the raspberry juice + sugar + agar in a pot
3. Carry to a boil, stirring consistently. As soon as it boils, cook dinner for 1 minute.
4. Stretch in a big container and let cool for two hours.
5. Mix the gelled puree till it’s a fluid and homogeneous gel.
