Coconut cloud
Ingredients
Cake
- 700 g
- DARK CHOCOLATE FILLING ALFAPRO
- 2000 ml
- CREAM WITHOUT CARAGEN ALFAPRO
- 700 g
- WHITE ALFAPRO PRALINE FILLING
- 30 g
- GELATIN
- 150 ml
- WATER
- 150 g
- ALMOND PETALS
- 50 g
- NUTTY CREAM ALFAPRO
Mass
- 750 g
- COCONUT CAKE ALFAPRO
- 350 g
- EGG MASS
- 230 g
- RAPESEED OIL
- 110 ml
- WATER
A method of preparing
1
Mix oil, eggs and water at medium speed for about 5min. Spread on a 40/60 cm sheet lined with paper, smooth the cake and bake in the oven at 220 degrees Celsius for about 12 minutes.
2
After cooling, the surface of the countertop lubricate with dark praline filling. Whip the cream, heat to 40 degrees Celsius the white praline filling and gelatin and then pour both these ingredients into the whipped cream.
3
Gently mix all together and spread on the coconut bottom lubricated with praline filling.
4
Sprinkle with roasted almonds in flakes and pour melted Nutty Cream and cool.
Bon appétit!
