Cake with Whipped Cream and Coconut

Name: Cake with Whipped Cream and Coconut
Ingredients: Base: 6 eggs; 120 g flour; 150 g sugar; one tablespoon of cold milk; one teaspoon of baking powder; one packet of vanilla sugar; a pinch of salt; butter or margarine for greasing the tray. Remaining ingredients: 2 sachets of tropical tea or to taste; 200 ml water; 2 tablespoons of sugar; 500 ml whipped cream (whipped cream can be placed inside the cake according to each person's preference; and the rest is used for decoration) or optional plant-based pastry cream; a little food coloring for the whipped cream can be used; 100 g coconut.

Desert - Cake with Whipped Cream and Coconut by Leopoldina N. - Recipia

The first step in preparing this delicious cake is to brew the tea, as it needs to cool down by the time you use it to soak the base. Choose a fragrant fruit tea or green tea, which will add a special touch to the cake. Start by bringing water to a boil, then add the tea bag and let it steep for 5-7 minutes. Once the tea has cooled, you can start on the rest of the recipe. In a large bowl, beat the egg whites with a mixer until you achieve a firm foam. Gradually add the sugar and vanilla sugar, continuing to mix until a glossy meringue forms. This step is essential to ensure an airy texture for the base. Afterwards, carefully incorporate the milk, gently mixing to avoid losing air from the mixture. After the milk is well incorporated, add the egg yolks one at a time, mixing with a wooden spoon from the bottom up. This mixing technique will keep the base fluffy and light. In another bowl, combine the flour with baking powder and a pinch of salt, then gently fold the flour mixture into the egg mixture using soft movements from top to bottom. The resulting mixture is poured into a round loaf pan, greased with butter or margarine, which you have lined with a little flour to prevent sticking. This type of pan will give the cake an attractive shape. Place the pan in a preheated oven at medium heat and bake the cake for 30-35 minutes. When ready, remove the pan from the oven and let the cake rest for about 5 minutes, then turn it out onto a rack to cool completely. Once the base has cooled, cut it with a sharp knife into three horizontal layers. In another bowl, whip the cream for the frosting with a mixer until it becomes firm. If desired, you can color some of the whipped cream with food coloring to add a vibrant look to the cake, or you can choose to keep it simply white. Assemble the cake as follows: place the first layer on a plate and soak it with the cooled tea. Add a generous layer of whipped cream, followed by a sprinkle of coconut. Continue with the second layer, which you soak and cover with another layer of whipped cream and coconut. Finish with the last layer, which you soak and cover with whipped cream on top. Sprinkle the remaining coconut for an attractive finish. To allow the flavors to meld, let the cake chill in the refrigerator for about an hour or more. This way, each layer will be well-defined, and the cake will become a perfect treat for any occasion.

Ingredients

Base: 6 eggs
120 g flour
150 g sugar
one tablespoon of cold milk
one teaspoon of baking powder
one packet of vanilla sugar
a pinch of salt
butter or margarine for greasing the tray. Remaining ingredients: 2 sachets of tropical tea or to taste
200 ml water
2 tablespoons of sugar
500 ml whipped cream (whipped cream can be placed inside the cake according to each person's preference
and the rest is used for decoration) or optional plant-based pastry cream
a little food coloring for the whipped cream can be used
100 g coconut.

Cake with Whipped Cream and Coconut

Ingredients

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