Coconut cake with white ganache and fresh figs

White chocolate cream with whipped coconut cream, decorated with slices of fresh figs, and all this – in fragrant coconut flat shortcake. Delightfully delicate and truly delicious dessert!

heavy cream (for the stuffing) 1 cup
heavy cream (for ganache) 1/3 cup
figs (fresh) 12-15 pcs.
coconut (sweetened) 1 cup
coconut cream 1 cup
100g margarine
butter 100g
2 cups flour 1/4
sugar 2 h. L.
1/4 cup powdered sugar
salt 1 h. l.
chocolate drops for baking (white. chocolate or white) 1 cup

Cooking method:
1.Preheat oven to 200 degrees. In the bowl of a food processor combine the flour, sugar, salt and coconut. Beat until the ingredients are not connected. 2.Then add sliced ​​into cubes of cold butter with margarine and beat until you have a homogeneous dough that will not disintegrate. Put the dough on waxed paper and roll out into a circle. Oil the round baking dish and place the dough in it. Make sure the dough to fit snugly to the walls and bottom of the form. Several times pierce the bottom of the dough with a fork to go out steam during baking.
3.Bake the cake 18 minutes, until golden brown.
4.While the cake cools, prepare the ganache. In a small saucepan over low heat, bring the cream to a gentle boil. Immediately remove the pan from the heat, pour into it the chocolate and stir until a thick cream ganache to be ready to pour into the cake.
5.Spread cream evenly and send in the refrigerator for 30 minutes, so he froze.
6.Meanwhile, in a bowl, mix cream, powdered sugar and coconut cream.
7.With a mixer, beat the ingredients to make a thick smooth cream.
8.Fill cream cake with ganache and evenly distribute it.
9.Cut the figs into quarters …
10.And decorate them Tartu.


Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply