Almond coconut cake: the chocolate ganache will be the special touch
published on 12 April, 2019 at 13:32
Ingredients:
Almond Sponge Cake:
145 g egg whites
60 g egg yolks
100 g sugar
100 g almonds
20 g flour
Coconut Cream:
400 ml milk
350 ml sweetened whipping cream
100 g desiccated coconut
100 g white chocolate
40 g vanilla pudding powder
White Chocolate Ganache:
150 g white chocolate
80 ml sweetened whipping cream
Directions:
Caramelize the almonds with the sugar and blend them. Then whisk the egg whites and separately mix the egg yolks with the sugar and the flour. Then add the egg whites and bake at 340°F (170°) for 25 minutes.
Mix the pudding with the milk, bring to the heat and add the coconut. Stir until thickened, then add the chocolate. Allow to cool and add the whipped cream. Pour on the base and refrigerate for 3 hours.
Melt the white chocolate with the cream and pour over the cake, let it cool and serve.
Mix the pudding with the milk, bring to the heat and add the coconut. Stir until thickened, then add the chocolate. Allow to cool and add the whipped cream. Pour on the base and refrigerate for 3 hours.
Melt the white chocolate with the cream and pour over the cake, let it cool and serve.
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