Description
Cake with coconut cream is extremely tasty, very delicate, light, coconut taste. Decoration made of icing, the sides with a winter pattern will allow it to take its place on the holiday table. Heartily the gift for leading a wonderful new year campaign "My mysterious Santa Claus-4 year 2014/2015" Pervushina Elena!
Ingredients
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Powdered sugar
50 g
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Butter
50 g
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Egg white
2 piece
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Flour
50 g
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Potato starch
5 g
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The food dye
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Chicken egg
2 piece
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Condensed milk
1 can
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Soda slaked vinegar
1 tsp
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Flour
1 cup
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Milk
0.75 l
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Flour
4 Tbsp
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Semolina
5 Tbsp
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Coconut milk
150 ml
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Brown sugar
3 Tbsp
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Vanilla sugar
0.5 tsp
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Coconut shavings
50 g
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Chocolate milk
50 g
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Egg white
1 piece
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Powdered sugar
250 g
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Lemon juice
0.25 tsp
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Olive oil
5 ml
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Cream
100 g
Cooking
Jewelry is from icing I made in advance for a couple of days. I first worked with the icing, very afraid that will not work. So, to the egg whites gradually add sifted powdered sugar, stir with a spoon, not a mixer, to such density, when the mass will not drain with a spoon, but you can hang. Add a few drops of lemon juice.
Put in a pastry package, cut a very small tip and create. To figures after drying well removed from the surface (I have a regular file) LIGHTLY grease it with olive oil. Olive, as recommended experienced icing master. Vegetable oil enters into some kind of reaction with air and we don't get the desired effect. Leave to dry on a flat surface for 1-2 days.
Prepare the colored dough. Whisk softened butter with icing sugar,
One of the added proteins, continuing to whisk.
Gently introduce the flour, stir.
At the same time brag about their new spoon-sticks. Material - whether plastic, or silicone, do not know. Very convenient for cooking pan-Asian cuisine.
Add a couple of drops of food coloring.
On parchment paper, measure out the height and circumference of the future of the cake and draw the desired pattern. I have a height of 8 cm, length 58 cm - I made 2 strips at the 29 see
Turn the paper (figure x-rayed) and gently with a toothpick dough along the contours. Put into the fridge for 20 minutes. Figures should be well set.
Prepare biscuit dough: whisk the eggs, gradually pour in the condensed milk, add baking soda and flour.
Bake for 1 circle slightly less in size than the bottom of the form (I form 20 cm in diameter), cooled on wire rack. One cake out 2-3 tbsp of dough.
On the frozen figures apply part of the white dough and bake at 165 degrees for 5-6 minutes. From the remaining white and colored dough and bake some cakes.
Put on the grill, remove the paper - here is a picture turns out. Cut a strip of the desired length and height.
Put the largest cake on the bottom of the form, and cut the sides (from the test trees) and put in the ring from the split form of the trees outside. Sponge cake is very delicate, it is better to do together
Prepare the cream: in milk add sugar, heated
Mix the semolina with the flour. Notice, semolina in this cream never felt. A thin stream pour the mixture into the warm milk, stir thoroughly, bring to a boil.
Slightly cooled (quickly it can be done with a mixer), add the coconut milk. Again, put on fire, add coconut, bring to the boil. The cream is ready, left it to cool.
Collect the cake: it's simple - white cake - cream - grated on a fine grater chocolate - green cake - cream, etc. Decorate the snowflakes out of icing and whipped cream.
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