INGREDIENTS
- Biscuits:
- – Butter 250 g.
- – Sugar 250 g.
- – Coconut essence.
- – Eggs 5 items.
- – Flour 200 g.
- – Baking powder 10 g.
- – Grated coconut 50 g.
- – Chopped walnuts 50 g.
- Stuffed:
- – Caramel sauce.
- White chocolate cream:
- – White chocolate protection 100 g.
- – Sugar 130 g.
- – Butter 195 g.
- – Egg whites 65 g (approx. 2 items).
COCONUT, NUTS AND WHITE CHOCOLATE CAKE with biscuits, dulce de leche filling and a scrumptious cream
PROCEDURE:
For the cake:
1. Preheat the oven to 180ºC.
2. Grease three 22 cm molds and line with parchment paper and grease once more after which flour.
3. Beat the butter with the sugar and cream, add the coconut essence, add the eggs one after the other and eventually dry them.
4. Pour it into three molds and prepare dinner for about 10/quarter-hour.
For the cream:
1. Chocolate cream make a Swiss meringue. In a bowl, place the egg whites with the sugar and place in a double boiler till it’s scorching and the sugar has dissolved, stirring consistently.
2. Switch to a stand mixer and beat on medium pace till virtually chilly. Add the butter, beat for an additional minute and add the melted white chocolate. Necessary: at room temperature, beat for a couple of extra minutes.
For meeting:
1. Make a ribbon with the chocolate cream and alternate with the candy cream.
milk, repeat like this with the remainder of the sponge desserts.
2. Cowl your entire cake with the chocolate cream and embellish with the toasted flaked coconut and a few dulce de leche flakes.
