Description
The basis of crispy pastry, sweet cream with coconut and everyone's favorite ganache.
Ingredients
-
Flour
300 g
-
Butter
220 g
-
Sugar
-
Chicken egg
2 piece
-
Mascarpone
250 g
-
Condensed milk
2 Tbsp
-
Coconut shavings
1 Tbsp
-
Cream
70 ml
-
White chocolate
150 g
-
The food dye
Cooking
Beat butter (220 gr.) room temperature at high speed of mixer. Add 60 g of white sugar,cane 60,70 g of powdered sugar. Beat well for 3 minutes
To prepare the cake was used sugar TM Mistral
Separate the yolks from the whites. Add to the dough 2 egg yolks. Punching a couple of minutes.
Add the flour and on low speed beat the dough until then, until the flour is completely blended with the dough.
Divide the dough into 2 parts. Each part to roll out on baking paper, covered the top the 2nd leaf. The thickness of the dough should be about 5-6 mm. Covered with layers of dough put in the fridge for an hour. I want to draw your attention! The recipe for my shortcrust pastry is not mandatory. Can use your favorite recipe!
With a knife cut dough to form chocolate. Put the cut dough on a baking tray covered with baking paper. (in mirror position) Put bake at 175 g in a pre-heated oven. Bake until lightly Golden.
The finished cakes to cover with a towel and quickly! (the cooled cakes will crumble) with a sharp knife, cut out the middle, leaving the bottom intact.
Whip the mascarpone, adding condensed milk
Add coconut and beat again.
Dump the cookies, combine. If 2 sides are not laid down smoothly, do not worry! Will make amends ganache.
Cream bring to a boil, add the chocolate. Mix well until smooth. Add the yellow dye. Again mix well. Apply ganache to the product, allow the ganache to harden. If there are stains, walk carefully with a hot knife. Poverhnosti will be smooth and will Shine!
Here is the cake supposed to turn out. Recipe copyright
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.