COCONUT BERRY CAKE-Purple pie
8 whites of eggs
10 teaspoons of sugar
6 tablespoons of flour sharp
6 tablespoons of coconut flour
6 teaspoons of oil
1 tbsp powder for biscuits
200 g of white chocolate
200 g of milers or liquid sweet sour cream
12 full spoons of jar of blueberries
4 tablespoons of liquid sweet sour cream
Chocolate dissolved in steam or in a microwave oven.
Add a spoon a spoonful of milers (or if you use a sweet cream, add it in a thin jet) dissolved chocolate with vigorous stirring. The mixture will begin to shrink rapidly, and with further addition of mulberry / sweet sour cream, it will be ripe. It is not necessary to warm the milker or sweet cream.
Leave in the refrigerator to cling, occasionally mixing. Initially it will be polite. After about half an hour it will be fine, it is so dark that it can be lubricated without spilling.
Turn on the oven at 170 degrees.
Add salt pies and mutilate with the mixer to the whites, adding a spoon a spoon of sugar. Blow into solid snow.
Add oil and moisten to connect.
Add sifted flour and plain baking powder. Wake up briefly to connect everything.
Add coconut and shorten it to connect.
If desired, add a spoon of pureed lemon or vinegar, if you do not like the whiteness of the whites.
The largest pan from the oven (35 x 38 cm) is to coat the baking sheet with paper and evenly smear the mixture.
Bake for 12 minutes at 170 degrees (to mildly ruminate and not leave traces of the test on the toothpick).
When the bark is baked, remove it along with the baking sheet from the pan, sprinkle lightly with powdered sugar to prevent the surface from touching it and allow it to cool for 10 minutes. Roll the bark to another baking sheet and carefully remove the paper to be washed.
Cut the bark into 4 equal bands.
Mix jams with a sweet sour cream (sweet cream makes it easier to lubricate, although you can warm the jams slightly to make it lighter and easier to lubricate, then you will need half the jam, because it can not thicken grease).
Place a bark tape on the spot, cover with 4 tablespoons jam and sweet cream. Lay on the crust – a mixture of jams – a crust – a mixture of jam – a bark – a mixture of jam. Cool for 15 minutes in the refrigerator and cover the entire cake with white cream. Apply a rich, creamy surface on the surface and thin on the sides.
After 2 – 3 hours of cooling in the refrigerator, the cake is ready for serving.
1. * I used Delhaize’s delicious white chocolate, which is quite solid. If low quality white chocolates are used, it is necessary to reduce the mileram / sweet cream to 160 g, because the cream will be too rare !!!
2. ** The cream on the picture was made with 160g miller and 40g of liquid sweet cream. Usually, I’m doing it with pure mileram, because it gives me a slightly sour taste. Sometimes I just say it with a clean sweet sour cream (depends on the taste of the taster 😀).
3. Instead of blueberry jams, fresh blueberries can be made so that 500 g of blueberries are fried in a blender or with a stick mixer, mixed with 50 g of starch (dough), cooked as pudding and mixed in 4 tablespoons of liquid sweet sour cream .