Recipe for sponge cake with fruit filling and coconut cream – Eva Arguiñano

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Recipe of sponge cake stuffed with fruit and coconut cream. Delicious dessert by confectioner Eva Arginiano.

Ingredients

  • 1/2 pineapple
  • 1 kiwi
  • 100 g of sugar
  • 100 g of flour
  • 75 g sugar
  • 4 eggs
  • 1 shot of cherry liqueur
  • 1 cup pineapple juice
  • powdered sugar
  • mint leaves
  • For the coconut cream:
  • 2 eggs
  • 60 g of sugar
  • 25 g grated coconut
  • 1 tablespoon refined corn porridge
  • 1/4 liter of milk

Preparation of the recipe for fruit sponge cake and coconut cream:

For the cream, heat the milk (save a little) with the coconut. On the other hand, mix the flour, preserved milk, sugar and eggs. Beat everything well and add to the saucepan with the milk and coconut. Put on low heat and stir with a few sticks without boiling. When it starts to thicken, remove it from the heat in a container and allow it to cool.

For the cake, beat the eggs with the sugar with the mixer until they become whitish. Then add the sifted flour and mix gently. Pour the dough into a non-stick form and bake at 180 ° C. for 15-20 minutes. When it is warm, disassemble it. Open it by cutting it on 3 layers (2 cuts). Spread the bottom and middle layer with pineapple juice mixed with the liqueur.

Peel and slice the kiwi and pineapple (reserve a few pineapples and whole kiwis). Place the base of the cake, spread half of the coconut cream and half of the chopped fruit on it. Place the layer in the center of the cake and spread the cream and fruit again. Cover with the top of the sponge cake, sprinkle with powdered sugar, put some kiwi and pineapple balls and garnish with some mint leaves.

Fill the cake with coconut cream, stretching it with a trowel, cover it with the other piece of cake.

Fruit-filled sponge cake with coconut cream

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