INGREDIENTS
- Efficiency:
1 20 cm pie.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- Chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
- – Grated coconut 1/2 cup.
- Syrup:
- – Sugar 100 g.
- – Water 200 cc.
- – Lime peel.
- For meeting:
- – Frequent sugar 40 g.
- – Recent peaches 3 items.
- – Peach or apricot jam 200 g.
- – Coconut flakes.
- For the meringue sticks:
- – Whites 125 g.
- – Sugar 250 g.
- – Grated coconut c/n.
COCONUT, PEACHES AND MERINGUE CAKE, a dream mixture to take pleasure in! Observe the step-by-step under and put together this spectacular cake.
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Maintain at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour. Taste with vanilla and lemon zest.
3. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
4. Pour onto a plate with the bottom coated with silicone paper or sprinkle with grated coconut on 3 20 cm waists.
5. Cook dinner in a preheated oven at 170° C, approx. 10 minutes.
6. Take away from the oven, let cool.
Syrup:
1. Carry the water, sugar and citrus peel to a boil for one minute.
White choco and coconut cream:
1. Make a Swiss meringue with the egg whites and sugar at 55 levels.
2. Beat the butter till white.
3. Soften the white chocolate and let it cool. Mix the three parts and beat till you obtain a clean and glossy cream. Add grated coconut.
4. To assemble, alternate sponge truffles soaked in syrup with cream, and
Make a spiral of jam in every layer and golden peaches in sugar (take away the juice).
5. Embellish with piping with chantilly cream and end with grated coconut.
Be aware: on the aspect make a wire of dry meringue.
For the meringue sticks:
1. Make a Swiss meringue, as soon as agency, place it in a piping bag with a quantity 12 clean nozzle.
2. On a silicone plate, make batons and sprinkle with coconut.
3. Dry in oven at 100ºC.
Be aware: on the aspect make a wire of dry meringue.
For the meringue sticks:
Clara 125 gr
Sugar 250 gr
Grated coconut required quantity
Process:
1. Make a Swiss meringue, as soon as agency, place it in a piping bag with a nozzle.
clean quantity 12.
2. On a silicone plate, make batons and sprinkle with coconut.
3. Dry in oven at 100 levels. When you say run canes the peak of the
torta.
