Cakes & Desserts

chocolate coconut winter wonderful cake


Ingredients

  • Shortcrust
  • Dr.Oetker Leavening Agent40g
  • Vanilla sugar with natural vanilla Dr.Oetker4 tsp.
  • Condensed milk4 jar
  • Flour640g
  • Egg8 pcs.
  • Creme
  • Vanilla sugar with natural vanilla Dr.Oetker4 tsp.
  • Sugar360g
  • Milk600 ml
  • Corn starch60g
  • Egg4 pcs.
  • Coconut chips240g
  • Cream (30-33%) 1400 ml
  • Gingerbread
  • Salt4 pinch
  • Nutmeg48 pinches
  • Black pepper (ground) 48 pinches
  • Cinnamon powdered Dr.Oetker4 tsp.
  • Ginger4 tsp.
  • Baking soda, baking powder4 pinches
  • Sugar powder24320g
  • Honey280 g
  • Egg yolk4 pcs.
  • Cocoa, cocoa powder120 g
  • Flour600g

Method

Whisk eggs with a pinch of salt and a teaspoon of vanilla sugar. Add condensed milk. Add the baking powder to the flour, add the mixture to the beaten eggs. Beat the dough again on low mixer speed.Bake the cakes on parchment, Teflon or silicone baking mats. Spread out the dough by 2-3 tbsp and bake in the oven for 5-7 minutes at 180 degrees. Cut the cakes to the desired diameter and leave to cool.

For the cream, heat the milk on the cooker. In the meantime, beat the eggs with the starch, sugar, vanilla sugar and a pinch of salt. Add the hot milk to the eggs and mix together. Pour the mixture back into the saucepan and place over a medium heat. Stir constantly; the mixture should thicken. Remove the cream from the cooker, cool slightly and add the coconut flakes. Place the cream in the refrigerator until completely cooled. When the cream has cooled, gradually whip the cream to stiff peaks. Then add the coconut cream to the cream, mix with a spatula or mixer. The cream is ready.

Spread the cream on the cakes, leaving a little cream to even out the cake. You can assemble it in a pastry ring for convenience.

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The cake scraps and a little cream can be used to make cake pops for decoration.

For the gingerbread cake, mix together all the dry ingredients except the icing sugar. Grate the cold butter on a grater or finely chop it with a knife. Add the dry ingredients and mix quickly with the butter. Next add the powder, egg yolk and honey. Knead the dough into a stiff dough and place it in the refrigerator for 1 to 2 hours. Then you can make gingerbread figures, houses and so on from the dough. Bake the dough at 180 degrees, depending on the size and thickness of your gingerbread.

Decorate the cake with cream, sprinkles and gingerbread men. Happy Holidays to all!

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