Puff cake almond coconut

Description

My brother had a wedding. On the wedding table, I did not claim there were professionals ))) but before to sit and the thing to talk about, I wanted not just as something tasty. It turned out very delicious cake in my mind was Napoleon, his love for all men, but something again went wrong from the classics ))) the result is a layer cake with lots of thin crispy layers of almond paste in white wine, coated soft butter cream with a rich coconut taste.

Ingredients

Margarine

200 g
Dry white wine

100 ml
Sour cream

2 Tbsp
Almonds

1 cup
Flour

3 cup
Salt

0.25 tsp
Sugar

300 g
Chicken egg

2 piece
Milk

350 ml
Corn flour

3 Tbsp
Cream cheese

400 g
Liqueur

4 Tbsp
Coconut shavings

1 cup
Vanilla

Cooking

Almond pour boiling water for 10 minutes. Drain the water, peel off. Nuts to be heated up in the oven slightly to slightly flushed and out all the moisture. If you need to leave for a day to dry. Then the almonds to grind. 2,5 sifted flour mixed with ground almonds and salt, fill the mixture into foodprocessor. Add to dry mixture cut into cubes of frozen margarine. Grind all the oil the crumb.

Sour cream mixed with wine. Pour in oil mixture and wine again all pulsing until the dough started to gather in clumps around the blades.

The dough to gather into one lump and immediately divide into balls. Diameter made small cake, divided into 9 parts, you can do more size, but less in height, at your discretion. The cake is impressive. If the dough will be very liquid, then add another 1 /4-0,5 cups flour, but it is better then when rolling out to powder the table so the dough doesn't stick. Folded on a plate, cover with film and put in the fridge for 1-3 hours.

Preheat the oven to 200-220 C. to Get one ball from the fridge, roll it out into a thin pancake, 1.5-2 mm high, often prick with a fork. The thinner the layers are, the tastier will be the cake. The edges do not have to do smooth, the Assembly is then cut off and the crumbs for decoration. The dough may slightly stick. So the table slightly powdered with flour, but only slightly, as if to smear it on the table, not pour. Bake cakes until light Sarmanova around the edges, about 3-5 minutes.

Cool on a wire rack and once cool can be folded one upon the other.

For the cream of coconut to bake in the oven or on a dry pan on the stove until light cream color, should go rich aroma of coconut. Cool. Calcined coconut grind in a blender into powder as possible smaller.

RUB the eggs with a whisk with sugar, whip is not necessary that only the mass was homogeneous. In eggs add flour, mix well.

Milk bring to the boil, remove from heat and after a minute pour in the egg mixture in a thin stream, stirring constantly. The egg-milk mixture put on a small fire, add the shredded coconut, vanilla and with constant stirring to bring the mixture to a boil.

As soon as the first bubbles, immediately remove from heat. The mixture should be thick, with stirring has to be a trail from the whisk. Mass shift in a bowl, cover with plastic wrap that you put directly on the cream and cool. To speed the process place the Cup in a basin of cold water.

The cooled mass was slightly whipping in two or three steps add cream cheese and cream liqueur.

Now when everything is ready, the Assembly is utterly standard ))) the cake, cream, cake, cream... Leave a little cream for decoration on top. For cakes of cream to spare, otherwise the cake will be dry. Cakes very well absorb the cream. Give the cake in the Assembly to stand for 1-2 hours at room temperature.

Then cover with a flat plate or bottom from the split shape, slightly press to make all the cakes tightly formed, but to prevent all the cream got out from the sides, then cut the edges on a plate.

Trimming ismaelite and sprinkle on top. You can crop to grind. Mix with remaining cream and coat the sides and top of cake.

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