INGREDIENTS
- Lemon and coconut sponge truffles:
- – Butter 255 g.
- – Sugar 330 g.
- – Eggs 5 models.
- – Buttermilk (milk reduce with 2 tablespoons of lemon juice or vinegar) 270 g.
- -Zest of 1 lemon.
- – Harina leudante 330 g.
- – Grated coconut 112 g.
- – Salt 1 tsp.
- Mango pastry maker:
- – Mango pulp 500 cc.
- – Juice of two lemons.
- – Sugar 120 g.
- – Yolks 6 models.
- – Starch 50 g.
- Further:
- – Whipped cream.
- – Grated coconut and flakes.
- – Mangos.
Scrumptious LEMON, MANGO AND COCONUT CAKE to take pleasure in at residence! With mango pastry, whipped cream and extra scrumptious flavors that make it distinctive
PROCEDURE:
Lemon and coconut sponge truffles:
1. Combine the milk with the lemon juice or vinegar, let it relaxation.
2. Cream the butter, add the lemon zest with the sugar.
3. Add the eggs separately, beat till every part is mixed.
4. Add the dry substances and alternate with the buttermilk and end with the flour.
5. Divide into 3 26/24 cm waists, prepare dinner at 170°C for about half-hour.
Mango pastry maker:
1. Warmth the mango pulp with the lemon juice with half the sugar in a saucepan.
2. Combine the remaining sugar with the starch. Add the yolks.
3. As soon as the milk involves a boil, add the earlier preparation in a stream, stirring continuously. Prepare dinner till thickened. The preparation should boil for a couple of minutes to prepare dinner and for the starch to behave.
4. Retailer the cream lined, with plastic wrap resting on its floor, to stop a pores and skin from forming.
For meeting:
1. Fill the sponge truffles with the mango cream.
2. Cowl all of the borders with the whipped cream.
3. Sprinkle the edges with grated coconut and make some flakes of cream on the floor, ending with flaked coconut and a few diced recent mangoes.
