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Coffee Coconut Slices

    

Creamy cuts with rich filling for coffee and coconut lovers.

Cook

No. of servings

18

Ready in

2 h.

Difficulty

medium

 

Categories:   

 

almond crisps-
baking powder for gingerbread1tsp1teaspoon
coffee instant5tsp5teaspoon
coffee liqueur3tbsp3tablespoon
cream stabilizer-
currant jam2tbsp2tablespoon
egg white7pcs7pieces
flour medium1.75oz50grams
flour medium-
grated coconut3.5oz100grams
mascarpone8.75oz250grams
powdered sugar11.75oz330grams
semi skimmed milk 1,5%1.7cup400milliliters
unsalted butter7oz200grams
unsalted butter-
vanilla pudding - powder2oz60grams
vanilla sugar0.25oz10grams
whipping cream (30-33% fat)1.1cup250milliliters

1. Coconut base

egg white 7 pcs  powdered sugar 5.25 oz (150 g)

Beat the egg whites until stiff and beat in sugar.

Coconut base

2. 

grated coconut 3.5 oz (100 g)  flour medium 1.75 oz (50 g)  baking powder for gingerbread 1 tsp

Stir in gradually coconut and flour mixed with baking powder.

3. 

unsalted butter  flour medium

Grease baking dish (25x25 cm) with butter and flour it. Fold in and spread coconut dough. Bake in preheated oven at 320°F (160°C) for 40 minutes.

4. 

currant jam 2 tbsp

Let the base cool down, spread jam over it and let it soak.

5. Coffee cream

semi skimmed milk 1,5% 1.7 cup (400 ml)  coffee instant 3 tsp  vanilla sugar 0.25 oz (10 g)  vanilla pudding - powder 2 oz (60 g)

Mix coffee, sugar and vanilla custard powder in milk. Cook until thick and let it cool.

Coffee cream

6. 

unsalted butter 7 oz (200 g)  powdered sugar 5.25 oz (150 g)

Blend butter with sugar.

7. 

coffee liqueur 3 tbsp

Beat together butter with custard until smooth and add coffee liqueur. You can use also rum with dissolved instant coffee instead of liqueur.

8. 

Spread the cream over the base equally. Let until firm. The most properly during the night that coconut base become moist and soft.

9. Cappuccino whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml)  cream stabilizer

Beat double cream with cream fix.

Cappuccino whipped cream

10. 

coffee instant 2 tsp  powdered sugar 1 oz (30 g)  mascarpone 8.75 oz (250 g)

Ground the coffee with sugar to a powder and beat into the whipped cream. Then blend in mascarpone.

11. 

Fill the confectionery bag with the cream.

12. Decorating

almond crisps

Decorate the cake and sprinkle with almonds.

Decorating

13. 

Cut and serve.

Bon appetit!

 

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