I would like to present to you the most wonderful, the most delicious cake I’ve — ever eaten :). To be honest, I never thought that I could still that — something so surprising, as the taste of this cake. All the ingredients are simple, they are few, but what taste they create together! If you love sweets «Rafaello», then this cake also win your heart, like mine, it is incredibly similar to the candy. Coconut flavored cake and plenty of mouth-watering cream of the air, which is read perfectly coconut — creamy taste — it’s insanely delicious! Coconut cream I made myself, the recipe can be found here. Recipe shared with Natasha Admira now preparing a house for which she thanks a lot. Be sure to try this cake, you will not regret it! For a diameter of 20 — 22 cm
Butter — 100 g
Flour — 100 g
Sugar — 50 g
Coconut — 50 g
Coconut Liqueur — 1 tablespoons
Cream (33%) — 250 ml
Coconut cream or milk — 400 ml
Condensed Milk — 1 jar
Vanilla sugar — 1 package
Gelatin — 20 g
Almonds (whole, peeled) — 100 g
Almonds (chopped) — 30 g
1. To prepare the dough melt the butter and mix with sugar, flour, and coconut liqueur. Mix and spread the dough in the laid paper baking form.
2. cooled for 30 minutes in the refrigerator, then bake for 15 minutes in a preheated 180 degree oven until golden brown, cool. Gelatin was soaked in cold boiled water as instructed. Condensed milk mix with coconut cream and vanilla sugar. Gelatin warm up on low heat until dissolved and cool. Whisk whisking condensed milk and coconut cream in a thin stream vvivaem gelatin. Carefully stir and sent to the 30 minutes in the refrigerator. Frosting Cream whisk whisk, add the almonds and whipped into a solid foam heavy cream, mix gently with a spatula. Around the cooled cake anchoring split ring shape and gently spread the cream (bumpers veiled form a strip of baking paper to the cream does not come into contact with the metal). Ship refrigerate at least 4 hours (preferably overnight). Ready cake extract from the mold, sprinkle with coconut and chopped almonds.