Coconut flakes and coconut milk are often used at home. baking, as they give desserts a very delicate taste. Pulp and coconut milk is excellent for creams and in harmony with cream and vanilla. Everyone will like the cake. familiar with the taste of Raffaello, and wants to try using butter cream in confectionery. When serving such a dessert goes well with tropical fruits or ice cream. с друзьямand : 
Time: 4 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- 2 and 3/4 Art. flour for biscuit (flour with reduced gluten) room temperature *
- thirty gr butter at room temperature (for lubrication forms)
- 180 gr. cold butter chopped in slices (for test)
- 1 tbsp. whole milk at room temperature
- Protein 6 large eggs at room temperature
- 1 vanilla pod, remove and collect the grains
- 1/2 tsp vanilla extract
- 1 and 3/4 Art. granulated sugar
- 1 tbsp. l and 1 tsp baking powder
- 1 tsp salt
Coconut filling
- 3/4 Art. chilled coconut custard (see recipe below)
- 3/4 Art. chilled butter cream whipped
Coconut Syrup
- 1 tbsp. l granulated sugar
- 3/4 Art. sweet coconut flakes (preferably coconut cereal)
Coconut cream
- 350 gr butter at room temperature
- 1/3 Art. powdered sugar
- 3/4 Art. coconut custard (see recipe below)
- A pinch of salt
Coconut Custard
- 3/4 Art. whole milk
- 3/4 Art. coconut milk
- 1/2 vanilla pod, select seeds, set aside the pod, and grains
- 4 yolks of large eggs
- 1/3 Art. granulated sugar
- 3 tbsp. l corn starch
- 2 tsp coconut rum (recommended Malibu liquor)
- 1/2 tsp vanilla extract
Cake assembly
- Coconut Syrup (recipe listed above)
- 2 tbsp. sweet coconut, lightly fried, for decoration
Recipes with similar ingredients: biscuit, premium flour, eggs, milk, coconut milk, cream, vanilla pod, sugar powder, coconut rum, starch
Recipe preparation:
- Heat the oven to 180 ° C. Two baking dishes with a diameter of 23 see and 5 cm high. grease with butter, sprinkle with flour and cover with parchment paper.
- Cooking a biscuit. In a medium-sized bowl, whisk milk with egg whites, vanilla beans and vanilla extract. bowl of a stationary mixer equipped with a spatula nozzle, mix 2 and 1/4 Art. flour, sugar, baking powder and salt. Shuffling on low speed, add all the butter (gradually) continue whisking until the consistency of wet crumbs. * Cake flour is used for baking and contains starch. Sift 1 tbsp. wheat flour, scoop out of it 2 tbsp. l иreplace with 2 tbsp. l corn starch.
1 tbsp. flour for cake = 1 tbsp. wheat flour + 2 tbsp. l corn starch
- Add the milk mixture (setting aside 1/2 tbsp.) And beat on average speed to splendor of about 1.5 minutes Switch the mixer to low speed and add the remaining 1/2 tbsp. milk mixture. 30continue to beat at a medium speed for a second. Remove the dough from the walls of the bowl and beat for another 20 seconds. Divide the dough evenly fill the baking dish and smooth the surface of the rubber (silicone) spatula.
- Bake biscuits for 22 to 24 minutes, checking readiness a toothpick. Cool the baking dish on the wire rack for 10 minutes. Draw a knife along the edge of the biscuit, turn it over to the wire rack and remove parchment paper. Cool for 45 minutes.
- Cooking Coconut Filling. Connect Coconut custard and cream in a bowl and whisk until smooth consistency. Preparation of coconut cream. with a spatula nozzle, whisk the butter with powdered sugar until a lush consistency is formed, about 4 minutes. Add coconut custard and salt, continue beat until a homogeneous consistency.
- Cooking Coconut Custard. In Medium pan mix milk, coconut milk, vanilla beans and grains and bring to a boil over low heat. In a large bowl, whisk egg yolks, sugar and corn starch. Into the egg mixture slowly pour in warm milk. Pour the mixture back into put the pan over medium heat and bring to a boil. Cook, stirring constantly, until thick. Put in a bowl, remove the vanilla pod and, mixing again, add rum and vanilla extract. Cool the custard to room temperature temperature, cover and refrigerate for 2 hours.
- Cooking Coconut Syrup. In a saucepan, combine 1.5 Art. water with sugar and bring to a boil. Stir, add coconut flakes, remove from heat and let it brew for 30 minutes to 4 hours. Drain the liquid into a clean pan. Put on fire and bring to a boil, cook until the mixture is slightly reduced, about 5 minutes. Cool.
- Assembling the cake. Using a long serrated knife, cut each cake layer horizontally into 2 layers. One of the two lower flat lay layers for the top of the cake. Place the top cake on dish or cardboard base with the cut side up and pour its coconut syrup.
- Spoon 1/3 of the coconut filling onto the cake with a spoon and use distribute a small metal triangular blade layer, stepping back from the edges about 0.5 cm. Make 2 more layers. Pour the cut side of the deferred cake with the remaining syrup. Put this cake with a slice down.
- Lubricate the cake on top and sides with butter cream and sprinkle fried coconut. Output: cake weight about 2.8 kg
