INGREDIENTS
- ALMENDRAS SHORTBREAD (masa base):
- – Flour 0000 285 g
- – Chilly butter 180 g
- – Impalpable sugar 90 g
- – Eggs 65 g (approx. 1/2 unit)
- – Almond flour 60 g
- COCONUT CREAM:
- – Milk 300 cc
- – Crema 120 cc
- – Sugar 240 g
- – Grated coconut 300 g
- – 4 medium eggs
- – Golden rum 75 cc
- – Vanilla essence 1 teaspoon
- STUFFED:
- – Dulce de leche confectioner c/n
Scrumptious coconut cake with almond sablée for the bottom, coconut cream and pastry dulce de leche filling.
PROCEDURE:
ALMENDRAS SHORTBREAD:
1. In a bowl, make a cream with the butter and powdered sugar.
2. Add the eggs little by little, emulsifying nicely.
3. Lastly, add the almond flour with the sifted 0000 flour.
4. Reserve refrigerated.
COCONUT CREAM:
1. Carry the milk, sugar and cream to a boil with the vanilla bean in a metal saucepan.
2. Take away from the warmth, pour over the grated coconut, add the eggs and rum, combine till built-in.
3. Fill the truffles to the peak and cook dinner in a 150° oven for half-hour.
