Description
What if for lent have birthdays, holidays, or just days when you want to pamper yourself and your loved ones with something tasty? To break the fast?! Why? After all, there are extremely tasty and lean (!) cake from magical cakes, stunning banana-almond layer and delicate coconut rice cream. Yes, You read that right, it is the rice cream. And if You think it's not tasty, You are deeply mistaken. The rice here is not felt, and the cream resembles dairy custard.
Ingredients
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Flour
230 g
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Sugar
140 g
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Vegetable oil
100 g
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Banana
2 piece
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Almonds
150 g
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Figure
240 g
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Coconut shavings
100 g
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Potato starch
40 g
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Vanilla sugar
2 tsp
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Salt
Cooking
In a glass with a volume of 300 ml to fill the coconut.
Pour boiling water to the top. Leave for a couple of hours for swelling.
To make the dough. Mash with a fork banana.
Mix sifted flour, sugar and salt.
Add to the mixture chopped banana and vegetable oil. Knead the dough.
Divide the dough into 2 parts, roll out.
Bake at 200 degrees for about 10 minutes.
To make the cream. To do this, boil the rice in 600 ml of water with 70 g of sugar and 2 teaspoons of vanilla sugar according to the instructions on the package. I used white long grain rice "Orient" company "Mistral".
Boiled rice to grind through immersion blender.
Swollen coconut drain in a sieve to drain the water.
To the coconut water add enough cold water to make 400 ml.
Cast 50 ml of water and dissolve in it starch.
The remaining water (350 ml) and pour into the rice, add the coconut and stir. Put coconut-rice mass on the fire and boil for 1-2 minutes. Remove from heat and vigorously stirring, pour a thin stream starch. Put on a small fire, bring to boil and boil for 1 minute. Let the cream cool down.
Grind almonds and a banana. Mix everything carefully.
The resulting mass put on the first cake layer and smooth. Cover with the second Korzh. Sprinkle coconut rice cream.
Decorate with coconut flakes. Put in refrigerator for 8-10 hours. Cake is recommended to cut with a hot knife.
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