INGREDIENTS
- Efficiency:
1 20 cm pie.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 models.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- Chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
- – Grated coconut 1/2 cup.
- Syrup:
- – Sugar 100 g.
- – Water 200 cc.
- – Lime peel.
- For meeting:
- – Frequent sugar 40 g.
- – Peaches 3 models.
- – Peach or Damascus jam 200 g.
- – Coconut flakes.
- For the meringue sticks:
- – Whites 125 g (4 models approx).
- – Sugar 250 g.
- – Grated coconut c/n.
Peach, coconut and meringue cake to be happier! Comply with the complete recipe under and revel in it at house
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Maintain at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour.
3. Taste with vanilla and lemon zest.
4. Separate a small a part of the smoothie, add the milk, as soon as integrated add it to the remainder of the preparation.
5. Pour onto a plate with the bottom coated with silicone paper or sprinkle with grated coconut on 3 20 cm waists.
6. Cook dinner in a preheated oven at 170° C, roughly 10 minutes.
7. Take away from the oven, let cool.
Syrup:
8. Convey the water, sugar and citrus peel to a boil for one minute.
White choco and coconut cream:
9. Make a Swiss meringue with the egg whites and sugar at 55ºC.
10. Beat the butter till white.
11. Soften the white chocolate and let it cool. Mix the three elements and beat till you obtain a easy and glossy cream. Add grated coconut.
12. To assemble, alternate sponge muffins soaked in syrup with cream, and
Make a spiral of jam in every layer and golden peaches in sugar (take away the juice).
13. Enhance with piping with chantilly cream and end with grated coconut.
Be aware: on the facet make a wire of dry meringue.
For the meringue sticks:
14. Make a Swiss meringue, as soon as agency, place it in a piping bag with a quantity 12 easy nozzle.
15. On a silicone plate, make batons and sprinkle with coconut.
16. Dry in oven at 100ºC. As soon as prepared, lower canes the peak of the cake.
