INGREDIENTS
- Almendras shortbread:
- – Flour 0000 285 g.
- – Chilly butter 180 g.
- – Impalpable sugar 90 g.
- – Eggs 65 g (roughly 2 items).
- – Almond flour 60 g.
- Coconut cream:
- – Milk 600 cc.
- – Crema 240 cc.
- – Sugar 280 g.
- – Grated coconut 600 g.
- – Medium eggs 8 items.
- – Golden rum 150 cc.
- – Vanilla essence 1 teaspoon.
- For the filling:
- – Dulce de leche confectioner.
Get pleasure from this scrumptious coconut and dulce de leche cake, with almond sablée and coconut cream.
PROCEDURE:
Almendras shortbread:
In a bowl, make a creamage (combine till clean) with the butter and powdered sugar.
2. Add the eggs little by little, emulsifying properly.
3. Lastly, add the almond flour with the sifted flour.
4. Reserve refrigerated.
For the coconut cream:
1. Convey the milk, sugar and cream to a boil with the vanilla essence.
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 prepare dinner in an oven at 150°C for half-hour.
