Cake with a flaky crust and coconut cream

Name: Cake with a flaky crust and coconut cream
Ingredients: (3 round bases diameter=22 cm); 1 package of margarine; 200 g corn starch; 250 g flour; 1 egg + 3 yolks; 3 sachets of vanilla sugar; 150 g cream sugar: 100 g white chocolate 100 ml liquid cream; 5 tablespoons of powdered milk; 100 g dehydrated coconut decoration; edge; hearts filled with coconut cream; a tablespoon of dehydrated coconut and a few melted white chocolate tablets.

Dessert - Cake with a flaky crust and coconut cream by Delia K. - Recipia

Coconut Cream Cake with Tender Crust Welcome to the universe of delicious desserts! Today, I will guide you step by step in making a cake with a tender crust and a superb coconut cream that will surely bring smiles to the faces of your loved ones. This cake is perfect for any special occasion or simply to treat yourself after a long day. Let’s begin our culinary journey! Preparation time: 30 minutes Baking time: 10 minutes Total time: 1 hour Number of servings: 12 Ingredients For the tender crust: - 1 package of margarine (approx. 250 g), at room temperature - 150 g sugar - 3 packets of vanilla sugar - 1 egg + 3 egg yolks - 250 g flour - 200 g cornstarch For the cream: - 100 g white chocolate - 100 ml liquid cream - 5 tablespoons of powdered milk - 100 g desiccated coconut (plus one tablespoon for decoration) For decoration: - Hearts filled with coconut cream - A few melted white chocolate tablets - Balls made from the edges of the crusts, which will be covered with chocolate Brief history Coconut cream cakes have always been a favorite among dessert lovers. The exotic aroma of coconut combined with the delicate texture of the crusts makes this cake a perfect choice to impress guests. Whether you prepare it for an anniversary, a party, or simply to indulge yourself, this recipe will surely put you in the spotlight. Step by step 1. Preparing the crusts: - Start by preparing all the ingredients. Make sure the margarine is soft and at room temperature so that it mixes easily. - In a large bowl, mix the margarine with the sugar and vanilla sugar until you obtain a fluffy and homogeneous mixture. - Add the egg and then the yolks, one at a time, ensuring each is well incorporated before adding the next. 2. Mixing the dry ingredients: - In another bowl, mix the flour with the cornstarch. This mixture will ensure the crusts have a tender and crumbly texture. - Gradually add the dry ingredients to the margarine mixture and mix until homogeneous. 3. Cooling the mixture: - Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step is essential for obtaining a crust that is easy to roll out. 4. Forming the crusts: - Once the mixture has cooled, divide the dough into three equal parts. Roll out each part between two sheets of plastic wrap, forming discs with a diameter of 22 cm. - Put the sheets back in the fridge for 30 minutes or even in the freezer to harden. 5. Baking the crusts: - Preheat the oven to 180°C (medium heat). - Line a baking tray with parchment paper and carefully place the crusts. Bake each sheet for about 5 minutes at high heat, then lower the temperature and continue baking for another 5 minutes until the edges become golden. - Don’t forget to bake the balls made from the cut edges alongside the sheets. These will be used for decoration. 6. Preparing the cream: - In a bowl, melt the white chocolate with the liquid cream in a bain-marie (over steam). Stir continuously to avoid burning the chocolate. - Once the chocolate has melted, add the powdered milk and mix until completely dissolved. Add the coconut, reserving one tablespoon for decoration. 7. Assembling the cake: - Place the first crust in the round mold. Spread a generous layer of coconut cream on top. - Place the chocolate hearts around the edge of the mold for an elegant look. - Continue with the second crust, applying the cream again, and finish with the last crust, pressing gently to secure them. 8. Decorating: - Pour the melted white chocolate over the entire cake and decorate with the baked balls coated in chocolate and the reserved coconut. - Refrigerate the cake for an hour to allow the cream to set. Serving When ready, cut the cake into slices and serve it with a glass of cold milk or a fragrant coffee. You can add a scoop of vanilla ice cream on the side, which will perfectly complement this refined dessert. Useful tips - Variations: You can experiment with different types of coconut, such as coconut flakes or even adding a little almond essence for a different flavor. - Care: Make sure the crusts are completely cooled before assembling them; otherwise, the cream will melt. - Storage: The cake keeps well in the fridge, covered, for 3-4 days, but it will be best on the first day. Frequently asked questions 1. Can I use another type of margarine? - Yes, you can also use butter, but it will slightly change the final texture. 2. What can I use instead of white chocolate? - You can opt for milk chocolate or dark chocolate, but the taste will be different. 3. How can I make the cake less sweet? - Reduce the amount of sugar in the recipe and use white chocolate with a lower sugar content. 4. Can I make this cake gluten-free? - Yes, you can use gluten-free flour and cornstarch to adapt the recipe. Nutrition This cake provides carbohydrates from sugar and flour, protein from the egg, and healthy fats from margarine. The coconut adds fiber and minerals, making this dessert a more balanced choice when enjoyed in moderation. I invite you to try this recipe for a tender crust cake with coconut cream, which will surely become a favorite in your family. Enjoy your meal!

Category: Dessert Author: Delia K. Views: 1 Date: 06.10.2024

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Dessert - Cake with a flaky crust and coconut cream by Delia K. - Recipia 1

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