wtorek, 3 marca 2020

CREAM CAKE WITH STRAWBERRIES AND COCONUT

Zdjęcie - Tort śmietankowy z truskawkami i kokosem - Przepisy kulinarne ze zdjęciami

INGREDIENTS FOR BISCOPT:

6 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup potato flour
1 teaspoon vanilla extract
pinch of salt
INGREDIENTS FOR CREAM CREAM:

600 ml 30% cream
300 g mascarpone cheese
1-2 tablespoons of Malibu or other coconut liqueur (optional)
4 tablespoons powdered sugar
INGREDIENTS FOR PONCHES:

3/4 cup water
1-2 tablespoons of Malibu liqueur or other coconut liqueur
ADDITIONALLY:

approx. 500-600 g strawberries
approx. 150 g of coconut flakes
* 1 cup of 250 ml.

Eggs for sponge cake should be at room temperature.
Sift the flour into a bowl. Proteins separate from yolks and mix together with a pinch of salt to stiff foam. At the end of mixing, add sugar gradually and mix until the mixture thickens slightly. Then add one yolk and mix at medium speed only to combine. In several portions, we add dry ingredients after adding each very gently mix with a large spoon, e.g. a wooden or spatula. Finally, combine with the extract. Cake tin on avg. 24-26 cm lined with paper or we use silicone. We transfer the dough, level it slightly. We put in a preheated oven to 170 C and bake for about 40 min. dry stick. Immediately after baking, drop a hot sponge cake in a cake tin onto a secured floor from a height of 30 cm. In this way, we do not fall. We cool and cut into three parts.
Mix well chilled cream with mascarpone into a thick cream. Finally, combine with sifted powdered sugar and liqueur.
Place one biscuit top on a baking tray, soak it and lay out 1/3 of the cream. Sprinkle with coconut flakes and arrange slices of strawberries. We cover with the second counter top and repeat the steps. Cover with a third top, soak and line the top and sides with cream. Sprinkle the top with chips and decorate with strawberries. The sides of the cake are slightly leveled from the bottom up with a knife. We serve after a few hours in the fridge, preferably the next day.

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