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COCONUT CAKE, WHITE CHOCOLATE AND RED FRUITS

INGREDIENTS

  • Take pleasure in this scrumptious COCONUT CAKE, WHITE CHOCOLATE AND RED FRUITS .
  • Biscuit:

    Makes 3 20 cm discs.

  • – Mushy butter 250 g.
  • – Walnuts 75 g.
  • – Frequent sugar 260 g.
  • – Giant eggs 4 items.
  • – Harina leudante 225 g.
  • – Frozen crimson fruits 200 g.
  • – Grated coconut to sprinkle c/n.
  • White chocolate mousse:
  • – Milk 125 cc.
  • – Yolks 3 items.
  • – Sugar 25 g.
  • – Chocolate blanco 125 g.
  • – Crema 500 g.
  • – Unflavored gelatin 10 g.
  • – Water for the gelatin 50 cc.
  • For termination:
  • – Strawberries 250 g.
  • – Blueberries 1 blister.
  • – Mora’s 1 blister.
  • PROCEDURE:
  • 1. For the walnut biscuit, beat the butter with the sugar till white and add the eggs little by little.
  • 2. Add the eggs separately and proceed beating
  • 3. Combine the flour with the processed nuts (in order that there isn’t any powder left utterly)
  • 4. Grease three 20 cm molds, or place a disc of greased parchment paper on the underside to simply take away from the mould. Place the combo and sow with frozen berries. sprinkle with grated coconut. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
  • 5. For the froth:

    Warmth the milk with half the sugar. Combine the remaining sugar with the yolks. Mix and cook dinner once more till thickened. It shouldn’t boil! It’s what we name English cream.

  • 6. Pour instantly over the finely chopped white chocolate, combine to soften and place within the fridge. Ideally, go away it chilly till the subsequent day.
  • 7. As soon as chilly add the milk cream and blend. Beat in a mixer till stiff and add the beforehand hydrated and dissolved gelatin and blend instantly.
  • 8. Assemble the cake Interspersing biscuit with white chocolate cream.
  • 9. Beautify with recent crimson berries. And it is prepared! .

Take pleasure in this scrumptious COCONUT CAKE, WHITE CHOCOLATE AND RED FRUITS .

PROCEDURE:

1. For the walnut biscuit, beat the butter with the sugar till white and add the eggs little by little.

2. Add the eggs separately and proceed beating

3. Combine the flour with the processed nuts (in order that there isn’t any powder left utterly)

4. Grease three 20 cm molds, or place a disc of greased parchment paper on the underside to simply take away from the mould. Place the combo and sow with frozen berries. sprinkle with grated coconut. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.

5. For the mousse: Warmth the milk with half the sugar. Combine the remaining sugar with the yolks. Mix and cook dinner once more till thickened. It shouldn’t boil! It’s what we name English cream.

6. Pour instantly over the finely chopped white chocolate, combine to soften and place within the fridge. Ideally, go away it chilly till the subsequent day.

7. As soon as chilly add the milk cream and blend. Beat in a mixer till stiff and add the beforehand hydrated and dissolved gelatin and blend instantly.

8. Assemble the cake Interspersing biscuit with white chocolate cream.

9. Beautify with recent crimson berries. And it is prepared! .

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