INGREDIENTS
- Cookie base:
- – Butter 200 g (see amount based on dough texture)
- – Floor cookies 400 g
- – Grated coconut 1/2 cup
- Coconut pastry cream:
- – Milk 125 g
- – Coconut milk 125 g
- – Sugar 60 g
- – Coconut essence to style
- – Yolks 2 items (or 3 small ones)
- – Corn starch 20 g
- – Flour 10 g
- For the ganache:
- – Crema 100 g
- – Ddl 100 g
- – Choco semi 100 g
- For adornment and meeting:
- – Dulce de leche confectioner in a sleeve
- – Winter strawberries 300 g
- – Refined lemon or lime zest
- – Brilliant orange segments
- – Stay Mandarin segments
- – Mango
- – Candied citrus peels (your selection)
Scrumptious coconut cake, to make with seasonal fruits. Recent and exquisite.
PROCEDURE:
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 mould.
4. Let it relaxation within the chilly.
5. Cook dinner at 160 levels till golden. Rigorously unmold and let cool.
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 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, stirring continuously, and cook dinner your complete preparation once more till it boils. Taste with coconut essence. Reserve effectively coated.
4. As soon as chilly, use to fill
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 embellish with loads of fruit.
3.End with citrus peel and toasted coconut flakes
