Delicate dessert from coconut sponge pastry, cocoa cream, sponge biscuits, decorated with whipped cream custard.
recipe,photo-recipe,ladyfingers,cocoa powder,whipping cream (30-33% fat),Cream deserts
No. of servings
chicken egg 6 pcs • sugar granulated 6 tbsp • vanilla sugar 0.25 oz (10 g) • grated coconut 6 tbsp • all-purpose flour / plain flour 5 tbsp • baking powder for gingerbread 0.5 oz (15 g) • strawberry marmalade 7 oz (200 g)
Separate egg yolks from egg whites. Add sugar to the egg yolks and beat into foam. Then stir in grated coconut, flour mixed with baking powder and beaten foam from egg whites. Bake the dough on greased and floured baking tin at 180-390°F (200°C) for about 10 minutes. Spread the baked layer with jam.
Dip sponge biscuits in the boiled milk with vanilla sugar and place them on the layer with jam.
3. Cream preparation
Put aside part of the cold milk and heat the rest. Add cornstarch (Zlatý klas) to the cold milk, stir and pour into the boiling milk. Prepare dense gruel. Let it cool. Beat softened butter with sugar, gradually add cooked pudding, cocoa powder and whisk until the cream is smooth. Equally spread the cream over the sponge biscuits.
Beat whipping cream with sugar until stiff and spread it on top of the dessert. Use a fork to create decorative line pattern and let it cool. Cut into cubes and dessert is ready to serve.
|all-purpose flour / plain flour||5||tbsp||5||tablespoon|
|baking powder for gingerbread||0.5||oz||15||grams|
|semi skimmed milk 1,5%||2.5||cup||600||milliliters|
|vanilla pudding - powder||1.5||oz||40||grams|
|whipping cream (30-33% fat)||1.7||cup||400||milliliters|