Creamy cuts with rich filling for coffee and coconut lovers.
recipe,photo-recipe,grated coconut,coffee liqueur,whipping cream (30-33% fat),mascarpone,Cream deserts
No. of servings
|baking powder for gingerbread||1||tsp||1||teaspoon|
|semi skimmed milk 1,5%||1.7||cup||400||milliliters|
|vanilla pudding - powder||2||oz||60||grams|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Coconut base
Beat the egg whites until stiff and beat in sugar.
Stir in gradually coconut and flour mixed with baking powder.
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.
currant jam 2 tbsp
Let the base cool down, spread jam over it and let it soak.
5. Coffee cream
Mix coffee, sugar and vanilla custard powder in milk. Cook until thick and let it cool.
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.
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
Beat double cream with cream fix.
Ground the coffee with sugar to a powder and beat into the whipped cream. Then blend in mascarpone.
Fill the confectionery bag with the cream.
Decorate the cake and sprinkle with almonds.
Cut and serve.