INGREDIENTS
- COCONUT DAQUOISE:
For 3 meringue discs of about 22 diameter
- – 5 egg whites (200 g)
- – 65 g of sugar
- – 35 g of almond powder (may be walnuts, hazelnuts, peanuts, and so forth.)
- – 165 g of icing sugar
- – 130 g of grated or powdered coconut
- STUFFED:
- CREAM CHEESE:
- – 400 cc of milk cream
- – 200 g cream cheese
- – 90 g of powdered sugar
- – Vanilla
- BAKED PLUMS:
(quantity desired!)
- – Plums
- – Lemon juice
- – Mascabo sugar
- Additional:
Plum jam
A summer time cake, scrumptious and delightful Observe the step-by-step beneath…
PROCEDURE:
COCONUT DAQUOISE:
1. Sift the icing sugar and powdered almonds with a strainer right into a bowl.
2.Add the coconut and put aside.
3.In one other bowl we beat the egg whites till stiff, we add the sugar in a bathe.
4.When we now have our egg whites nicely whipped, we add them little by little to the sugar and coconut combination with a spatula and delicate surrounding actions in order that they’re nicely included.
5.We put our combination in a sleeve and place it on greased baking paper. We give it a spherical form beginning within the heart and like a snail, till it has the specified measurement.
6.Bake at 170° for 20 to 25 minutes.
STUFFED:
CREAM CHEESE: Beat all of the components till attaining Chantilly level and pour right into a sleeve. Use chilly!
BAKED PLUMS:
1. Wash nicely, reduce in half, pit and place on a baking sheet with the pores and skin going through down. Sprinkle with lemon juice and mascabo sugar.
2. Bake at 180 levels for about quarter-hour till the pulp is comfortable when pierced with a knife.
3. Let cool
MOUNTING:
– Chilly daquoise. Hose or spoon the cream. -Plum jam heart
– Some items of baked plum.
– One other layer of Daquoise and proceed filling till the specified top is achieved.
– Embellish with cooked fruit, powdered sugar, toasted nuts and flaked coconut. Serve very chilly!
