Description
Easy to prepare, very tender, with a coconut and raspberry with a touch of vegetable cake. The jelly of agar-agar.
Ingredients
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Flour
150 g
-
Cocoa powder
2 Tbsp
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Sugar
80 g
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Corn starch
25 g
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Coconut shavings
40 g
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Vegetable oil
50 ml
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Juice
80 ml
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Soda
0.5 tsp
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Raspberry
600 g
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Sugar
300 g
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Agar-agar
4 tsp
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Coconut milk
400 ml
Cooking
Mix the flour, sugar, cocoa, soda, starch. Sift. Add coconut, mix well.
To measure the refined oil to prepare freshly squeezed orange juice. Add to dry ingredients. Mix well.
The form of 16 cm, cover baking paper, lightly grease with vegetable oil. Spread the batter in the form. Put bake in a preheated oven. Bake at 160*C for 25-30 minutes. Check the on the readiness of the dry torch.
Ready cake remove from the mold, flip on the grill. Allow to cool.
To prepare the jelly, soak the agar-agar for 15 minutes in warm water (about 100 g water to 1 tbsp Extra water after the swelling of agar-agar I poured) (I did it in different containers, I was so comfortable)
Berries can take any - to your taste, I have raspberry. Pre-thawed. Bring to a boil, add sugar. Boil until the sugar is dissolved. Grind from the bones. Exit -1 stack.
Return the saucepan to the stove, add agar-agar. Boil 5 minutes after boiling.
In coconut milk add sugar, boil until the sugar is dissolved, add the agar-agar. From the moment of boiling boil for 5 minutes
The finished jelly pour into molds and put into the refrigerator until fully cured
The cooled cake cut into 2 parts. The lower part back into shape, which is baked in the cake. Upper part dice (more dice to keep for decoration. Frozen jelly cut into cubes. 1/2 part raspberry and coconut jelly to be postponed.
Heat coconut jelly 2-second part, mix with the diced sponge cake mix. Put into the form on the cake and put in the freezer to solidify.
Frozen cake to release from the mold. Cut biscuits grind with coconut to decorate the sides. A few cubes of raspberry jelly slice finely, the rest of the jelly to warm up and fill the top with pieces of jelly. Enjoy your drink! Recipe copyright
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