Coconut, almond and chocolate cake: how to prepare this amazing dessert
published on 22 April, 2018 at 17:33
Ingredients for the Genoise:
6 eggs at room temperature
100 g. sifted flour
100 g. almond powder complete
200 g brown sugar
4 tbsps with cold water
4 tsps oil
Mould: 20-22 cm
6 eggs at room temperature
100 g. sifted flour
100 g. almond powder complete
200 g brown sugar
4 tbsps with cold water
4 tsps oil
Mould: 20-22 cm
Ingredients for white chocolate cream and coconut milk:
500 ml. liquid cream
200 g. White chocolate
50 ml. coconut milk
200 g. cheese spread
500 ml. liquid cream
200 g. White chocolate
50 ml. coconut milk
200 g. cheese spread
For the coconut balls:
140 g. concentrated milk
70-80 g coconut
140 g. concentrated milk
70-80 g coconut
For mounting:
1 sponge cake
cream
coconut milk
grated coconut
1 sponge cake
cream
coconut milk
grated coconut
Directions:
Preheat the oven to 180 ° C. Separate the egg whites from the yolks. Mount 6 white eggs in the snow with 200 g. of sugar, then beat 6 egg yolks with 4 tablespoons of oil. When it becomes like mayonnaise, add 4 teaspoons. In cold water, continue to beat for another 2-3 minutes, then incorporate the egg whites until they are stiff. At the end add gently 100 g. almond powder and 100 g. flour. Pour the batter into a buttered mould 20 - 22 cm. Bake at 356°F (180°) for 45-50 minutes. At the end of the oven, remove the sponge cake and let it cool completely before cutting. Make the balls as the video shows.
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