Coffee Coconut Slices

1. Coconut base

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

Beat the egg whites until stiff and beat in sugar.

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.

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.

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.

13. 

Cut and serve.