"Queen Mary" cake: coconut, chocolate and much flavor
published on 22 March, 2019 at 13:11
Ingredients:
12 eggs
175 g of sugar
5 tablespoons of water
9 tablespoons of flour
85 g grated coconut
250 G of powdered sugar
300 G butter
2 teaspoon vanilla essence
2 tablespoons of sunflower oil
3 tablespoons of cocoa
175 g of sugar
5 tablespoons of water
9 tablespoons of flour
85 g grated coconut
250 G of powdered sugar
300 G butter
2 teaspoon vanilla essence
2 tablespoons of sunflower oil
3 tablespoons of cocoa
Directions:
Beat the 6 egg whites with 75 g of sugar and 2 tablespoons of water. Then add little by little the 6 egg yolks, 1 teaspoon of vanilla essence and 7 tablespoons of sifted flour. Mix gently with a whisk and pour the batter into a tray. Bake at 180° (356°F) for 20 minutes.
Second layer: beat the 6 egg whites with 100 g of sugar, then add 75 g of grated coconut and 2 tablespoons of flour. Mix well with spatula and put the batter on a tray and bake at 180° (356°F) for 20 minutes.
Cream: mix 6 yolks with 100 g of icing sugar, put in the water bath until it thickens, stirring continuously. Remove the heat and allow to cool to room temperature. Then mix the butter at low speed, add the cream little by little to the eggs, mix and finally add a teaspoon of vanilla essence.
Assemble the cake and make the glass: put 150 g of icing sugar, cocoa, 3 tablespoons of water and stir. Leave the mixture to simmer until it melts. pour on the cake and refrigerate for 4 hours. Then cut and serve.
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