INGREDIENTS
- For a 20 cm diameter mildew, three layers of sponge cake and two of filling.
- Coconut daquoise:
- – Egg white 300 g
- – Sugar 100 g
- – Impalpable sugar 250 g
- – Almond flour 50 g
- – Grated coconut 160 g
- – Flour 0000 50 g
- Raspberry compote:
- – Frozen or contemporary raspberries 200 g
- – Sugar 150 g
- – Lime juice 10 cc
- White choco whipped ganache:
- – Chocolate blanco 200 g
- – Milk cream 240 cc
- – 1 lima
- – Gelatin 5 g
- – Chilly milk cream 400 cc
Do not miss the recipe for this lovely, contemporary and scrumptious cake to make and luxuriate in at dwelling.
PROCEDURE:
Coconut daquoise:
1. Whip the egg whites with the sugar till they’re gentle.
2. Fold within the coconut, flour and powdered sugar.
3. Make 20 cm diameter discs on buttered and floured paper.
4. Bake at 170 levels for 20 to 25 minutes.
Raspberry compote:
1. Put the whole lot in a pot and cook dinner till it takes on somewhat texture, somewhat lighter than jam.
White choco whipped ganache:
1. Carry the primary milk to a boil with the lime zest. As quickly because it boils, take away from the warmth and canopy with movie to infuse. Depart for two hours.
2. Chop the white chocolate. Carry the lime cream to a boil once more and pour over the chocolate to make a ganache. Add the hydrated gelatin and use the mixer to combine nicely.
3. Lastly, add the chilly cream. Combine in order that it is extremely easy and refrigerate.
4. As soon as chilly, beat with the mixer to fill.
5. To assemble the cake, fill with the whipped ganache and a middle of the compote.
raspberries.
6. End adorning with toasted coconut, lime zest and contemporary raspberries.
