Granddaughter Grandfather Wedding Dance Song

Cake with Coconut Cream

This cake comes from the desire to create a special cake to celebrate a special event ... It 's really liked was a very delicate taste, refined, almost! I hope the pictures make it fairly and that your eyes will like! The base is a sponge cake is very light and versatile, that's what I usually use ...

Ingredients:

for sponge

3 eggs,

120 g of sugar, 80 g of flour

,

40 g starch

1 teaspoon of vanilla extract

for cream:

250 ml of milk,

3 tablespoons desiccated coconut and grated

3 tablespoons sugar, 2 tablespoons of starch

150 ml cream

for decoration:

2 tablespoons coconut

100 g of white chocolate, milk or a bit of

batida de coco or white rum,

Ferrero Raffaello.

Procedure:

would be better to have prepared the sponge cake the day before. Start by mounting the whole eggs with sugar for 5 minutes, use of electric whips, when the eggs are white and fluffy, mix them in with one tablespoon flour, starch and vanilla, making them fall from a setaccio.Versate the mixture into the buttered and floured baking pan (26 cm if you want to get two drives of 20-22 cm from pds if they want to get three), bake in a preheated oven at 180 degrees for 30 minutes.

Prepare the custard: Heat up the milk with the three tablespoons of coconut flavor to it, in a bowl put the two tablespoons of sugar and starch, and the three mixing pour slowly filtered milk, if you want you can also avoid this step, cook the cream until it thickens, stirring with a whisk. When the cream is ready let it cool, meanwhile whip the cream and keep aside in refrigerator. Now cut in half the sponge, moisten with a little 'flavored with coconut milk (use the same procedure as before) or with a little' liquor, add the cream with movements from the bottom to the top of the cream Cold and coconut, spread it all, keeping a couple of spoons, one of the two disks pds and recompose the cake. Spread two tablespoons preserved from all over the surface of the cake and sprinkle with desiccated coconut.

A water bath or microwave to melt the white chocolate and with the aid of a knife or the back of a spoon to make the strips on a sheet with parchment paper, let cool to speed on everything in the freezer, when chocolate is once again solid, cut from strips of rectangles, type plates, and attach the edges of the cake. Place in refrigerator until consumption, decorated just before serving with some Raphael.