Coconut slices
Custard cream:
1 liter of milk
4 packs of chocolate pudding powder (1 pack 43g)
100 g granulated sugar
200 g of butter
1 piece of vanillin sugar
Coconut body:
150 g grated coconut
150 g granulated sugar
75 g plain flour
6 egg whites
1/2 pack baking powder
1 spoonful of lemon juice
Whipped cream:
500 ml cream 33%
1 pack vanillin sugar
Chocolate frosting:
120 g cooking chocolate
50 g of butter
4 spoons of cream 33%
Pour 200 ml of milk into a mug, pour the rest into the pot and boil.
Add vanilla sugar, sugar and a pinch of salt.
Mix the pudding powders in the milk, pour into the boiling milk.
Cook while stirring.
Pour the cooked pudding into a bowl and cover with cling film.
Beat the egg whites with a pinch of salt until half.
Gradually add sugar to the egg whites, add lemon juice.
Mix the baking powder in the flour, add to the snow.
Mix gently, grate the lemon peel.
Add coconut.
Layer the dough on a baking sheet (36x26cm).
Bake at 175°C for 25-30 minutes.
Beat the cooled pudding.
Beat butter, 2 spoons of powdered sugar.
Gradually add the pudding to the butter (butter and pudding must be at the same temperature).
Layer the cream on the coconut sheet.
Whip cream 33%, vanillin sugar until stiff (put the bowl and whisk in the freezer for 20 minutes).
Beat by hand.
Spread the whipped cream on the pudding cream.
Heat the chocolate and butter over steam, add 5 spoons of cream.
Pour the cooled frosting on the whipped cream (you can only use grated chocolate approx. 100g).
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29 сен 2024
