INGREDIENTS
- Cookie base:
- – Butter 200 grams (see amount based on dough texture).
- – Floor cookies 400 g.
- – Grated coconut 1/2 cup.
- Coconut pastry cream:
- – Milk 125 cc.
- – Coconut milk 125 cc.
- – Sugar 60 g.
- – Coconut essence to style.
- – Yolks 2 single (or 3 small).
- – Corn starch 20 g.
- – Flour 10 g.
- For the ganache:
- – Crema 100 g.
- – Dulce de leche 100 g.
- – Semi-sweet chocolate 100 g.
- For adornment and meeting:
- – Dulce de leche confectioner in a sleeve.
- – Winter strawberries 300 g.
- – Delicate lemon or lime zest.
- – Vivid orange segments.
- – Reside Mandarin segments.
- – Mango (non-compulsory).
- – Candied citrus peels (your selection).
Put together a scrumptious candy coconut and seasonal fruit cake. With pastry cream and ganache, for extra happiness.
PROCEDURE:
Cookie base:
1. Course of the cookies
2. Add the grated coconut, incorporate the melted butter and type a dough
3. Line a beforehand buttered tall cake pan with irregular edges; it shouldn’t be very skinny in order that it may be faraway from the mildew.
4. Let it relaxation within the chilly.
5. Prepare dinner at 160 levels till golden. Rigorously unmold and let cool.
For the coconut pastry cream:
1. Warmth the milk and coconut milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch and flour, add the yolks and blend nicely.
3. As soon as the milk is scorching, pour it little by little over the yolks, stirring continually, and cook dinner your complete preparation once more till it boils. Taste with coconut essence. Reserve nicely lined.
4. As soon as chilly, use to fill.
For the ganache:
1. Warmth the cream with the dulce de leche and pour over the chocolate.
2. Organize on the bottom of the cake. Take to fridge
For adornment and meeting:
1. Make a spiral of dulce de leche on the bottom of the cake. Or vice versa.
2.Cowl with ganache and let it crystallize. End with coconut cream, and adorn with
ample fruit.
3. End with citrus peel and toasted coconut flakes
