INGREDIENTS
- Yield:
1 20 cm pie.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- – Crimson fruits 300 g.
- Crimson fruit jam:
- – Frozen pink fruit combine 250 g.
- – Sugar 90 g.
- – Pectina 5 g.
- – Sugar 10 g.
- – Lemon juice 1 teaspoon.
- Chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
- – Grated coconut 1/2 cup.
- For meeting:
- – Crimson fruit jam.
- – Raspberry/strawberries/blueberries.
- – Coconut flakes.
RED FRUITS, CHOCOLATE AND COCONUT CAKE particular to make and revel in at dwelling, very candy with jam and chocolate cream
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Hold at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encircling flour. Taste with vanilla and lemon zest.
3. Separate a small a part of the shake, add the milk, as soon as integrated add it to the remainder of the preparation.
4. Dump or in 3 20 cm waists, sow the pink fruits
5. Prepare dinner in a preheated oven at 170° C, roughly 10 minutes.
6. Take away from the oven, let cool.
For the pink fruit jam
1. Macerate the fruits with sugar for 12 hours. With this fruit maceration could be prevented.
2. Prepare dinner till heat. Incorporate the pectin with the second sugar within the type of a rain bathe, mixing consistently.
3. Prepare dinner for 2 minutes and end cooking with a number of drops of lemon.
4. Deliver to chill.
White choco and coconut cream:
1. Make a Swiss meringue with the egg whites and sugar at 55 levels.
2. Beat the butter till white.
3. Soften the white chocolate and let it cool. Mix the three elements and beat till you obtain a clean and glossy cream. Add grated coconut.
4. To assemble, intersperse sponge desserts with cream, and make a spiral of jam. Embellish with piping with chantilly cream and end with grated coconut.
