INGREDIENTS
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 to five models.
- -Zest of 1/2 lemon.
- – Flour 0000 250 g.
- – Grated coconut 1/2 cup.
- Coconut pastry cream:
- – Milk 125 cc.
- – Coconut milk 125 cc.
- – Sugar 60 g.
- – Coconut essence.
- – Yolks 2 models (or 3 small ones)
- – Corn starch 15 g.
- – Flour 10 g.
- For adornment:
- – Strawberries 300 g.
- – Delicate lemon or lime zest.
- – Contemporary blueberries 1 blister.
- – Candied citrus peels (your selection).
Stunning and scrumptious coconut cake and seasonal fruit with coconut pastry cream so that you can attempt to take pleasure in at dwelling!
PROCEDURE:
1. Sandblast with the butter, powdered sugar and flour. Add the grated coconut.
2. Add the yolks and lemon zester, and mix till all of the substances are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and solid a 22 cm diameter ring. Freeze.
5. Cook dinner at 160ºC till golden.
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 effectively.
3. As soon as the milk is scorching, pour it little by little over the yolks, mixing
always and prepare dinner all the preparation once more till boiling. Taste with coconut essence. Reserve effectively lined.
4. As soon as chilly, use to fill
For adornment:
1. Make a spiral of dulce de leche on the bottom of the cake.
2. Cowl with coconut cream, and beautify with loads of fruit.
3. End with candied citrus peel.
