Coconut cake with orange cream

INGREDIENTS
flour  1 tbsp.
coconut  3 tbsp
sugar  200 g
butter  120 g
chicken eggs  4 things.
orange  1 PC.
lemon  1 PC.
corn starch  2 tbsp

COOKING PROCESS
1. Melt over low heat for 2/3 of the butter, pour in hot oil coconut. Stir, without removing from the heat.

2.Sift the flour in a saucepan contents, add 2 tbsp. spoons of sugar, stir and remove from heat.

3.While the dough is cooled, you can squeeze the juice from citrus fruits.

4.Grate the orange zest on a fine grater.

5.Use a fork to drive a 1 egg, knead the dough.

6.From dough to make a thin bottom and bumpers (you can use any shape). Bake at 180 degrees for 20 minutes (during which time we just have time to prepare the cream).

7.Mix the juice of one orange zest and the remaining oil to warm up together on the fire to melt the butter.

8. 3 egg yolks, 1 egg, sugar and starch, stir whisk until smooth (do not whisk).

9. Carefully connect the orange egg mixture, stirring constantly with a whisk. Boil the cream in a water bath, stirring constantly, until it thickens (this happens quite quickly, through some 5 minutes the cream is ready).

10.Remove the cake from the oven ready and shift the cream. Wait until the cake has cooled down a bit, decorate and serve.

Bon Appetit!
Note:
If the dough instead of coconut add the grated almonds, marzipan cake will almost that very successfully combined with sweet and sour cream.
Instead of orange and lime can be safely used lemons. However, with lemon zest, and we must be careful to rub only the yellow part of it — otherwise the cream can turn bitter.
The remaining proteins can be whipped with sugar (or even better with hot sugar syrup) and decorate with meringue pie (respectively — the French or Italian).
To decorate the cake will suit whatever is at hand — grated chocolate, cocoa powder, powdered sugar or cinnamon, mint leaves.

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