COCONUT, WHITE CHOCOLATE AND TRUFFLE CAKE

INGREDIENTS

• For a mould of twenty-two – 24 cm in diameter.
• Biscuits:
• – Manteca ointment 240 g.
• – Impalpable sugar 130 g.
• – White sugar 75 g.
• – Yolks 5 items.
• – Almond extract.
• – Complete milk 80 cc.
• – Almond flour 120 g.
• – Flour 0000 120 g.
• – Pinch of salt.
• – Baking powder 1 tsp.
• – Grated coconut 120 g.
• – Whites 5 pcs.
• Filling and canopy:
• – Butter 540 g.
• – Condensed milk 420 cc.
• – White chocolate protection 140 g.
• Combine to moisten:
• – Condensed milk 100 cc.
• – Milk 100 cc.
• Deco:
• – Whipped milk cream.
• – Grated coconut.
• Truffles to embellish:
• – Grated coconut 80 g.
• – Condensed milk 80 g.
• – Chocolate blanco 80 g.
• – Almonds to style.

Biscuits:

1. Combine the two flours, the coconut, the salt and the baking powder. Reserve.
2. Combine gentle butter with powdered sugar till fluffy, add half of the dry elements, combine and add yolks.
3. Add the milk and almond emulsion.
4. Whip the egg whites with the white sugar till stiff peaks are obtained and add half to the combination with enveloping actions.
5. Add the remainder of the dry elements
6. Add the remainder of the egg whites till built-in.
7. Cook dinner in oven at 160 levels for 40-45 minutes.

Filling and protection:

1. Combine butter and condensed milk.
2. Soften chocolate, look ahead to it to chill after which combine it with the butter cream.
3. Reserve at room temperature till used.

Truffles to embellish:

1. Combine condensed milk with coconut and melted chocolate, make spheres and put an almond inside.
2. Coat with further coconut.

Cake meeting:

1. Lower the biscuits.
2. Soak them with the syrup.
3. Put a layer of protection combination.
4. One other sponge cake.
5. Frost the complete cake with the topping combination.
6. Sprinkle with loads of grated coconut.
7. Beautify with cream and truffles.