INGREDIENTS
- For a 24 cm mildew
- Traditional sponge cake:
- – Eggs 7 models.
- – Sugar 210 g.
- – Flour 0000 210 g.
- – Salt 1 pinch.
- – Lemon essence 1 cup.
- – Grated coconut for the dough and sprinkle.
- Swiss white choco cream:
- – Butter 400 g.
- – Whites 160 g (5/6 models approx).
- – Sugar 265 g.
- – Chocolate 180 g.
- – Grated coconut to style.
- For meeting:
- – Caramel sauce.
- – Strawberries, blueberries, blackberries, raspberries (no matter fruit you get).
- – Coloured dragees.
- For the syrup:
- – Water 200 cc.
- – Sugar 200 g.
- – Pores and skin of a lemon.
Coconut, strawberry and white chocolate cake, spectacular! Get pleasure from this lovely cake following the recipe under, with Swiss cream and syrup
PROCEDURE:
Traditional sponge cake:
1. Beat the eggs with the sugar till white. Taste with essence or zest.
2. Incorporate the flour with the beforehand sifted salt in 2 or 3 occasions with actions together with 2 tablespoons of grated coconut.
3. Pour into 3 beforehand buttered molds, sprinkle with extra coconut.
4. Prepare dinner within the oven at 180 levels for 15 to 18 minutes.
5. Unmold and funky on a rack.
Swiss white choco cream:
1. Soften the chocolate and let it cool (it ought to lose temperature)
2. Make a Swiss meringue with the egg whites and sugar. Add little by little to the smooth butter and proceed mixing.
3. End with the choco (with out temperature) and taste with coconut.
4. Combine till homogenized.
For the meeting and syrup:
1. Deliver all of the elements to a boil and allow them to cool.
2. To assemble, place a sponge cake disc, soak it with syrup, cowl with ddl with out reaching the sting, make a lace with the Swiss cream.
3. Cowl with one other disc and soak, and repeat the method with Swiss cream and strawberries lower in half.
4. Cowl with the final sponge cake, soak, cowl with cream and embellish with loads of strawberries.
5. The meeting have to be neat. Cowl all the aspect with sprinkles. The higher half embellish with a sleeve and a curly nozzle.
