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the famous UNREALISTICALLY DELICIOUS PINA COLADA cake! Melts in your mouth! WITHOUT gelatin! Pineapple and coconut cake!
INGREDIENTS for coconut sponge cake 20 cm in diameter:
(all products at room temperature)
4 eggs weighing 50 g
8 g vanilla sugar or extract
180 grams of sugar
a pinch of salt
100 ml of milk
100 g of odorless vegetable oil
220 g flour
30 g coconut chips
10 g of baking powder
I bake a biscuit in 2 forms just for the speed of the process.
(1 cake for 18 minutes and in the second form for 25-30 minutes) You can bake in one form for about 40 minutes at a temperature of 175 degrees Celsius top-bottom mode without convection at an average level until ready and check with a wooden stick so that it comes out of the biscuit dry and clean
INGREDIENTS for Pineapple CREAM:
80 grams of sugar
30 g of corn starch
200 ml of ultra pasteurized milk (long-term storage) is brought to a boil
250 g pineapple puree preferably without sugar (rubbed through a sieve)
6 yolks or 2 medium-sized eggs
50 g butter
Bring the mixture to a boil over moderate heat with continuous stirring, boil for another 30 seconds and remove from heat and add butter.
INGREDIENTS for white cream (cream)
300 ml of chilled cream with a fat content of at least 30%
250 g of chilled mascarpone cheese
300 g of chilled cream cheese
50 g powdered sugar
16 g vanilla sugar
30 g coconut chips
200 g canned pineapples (preferably without sugar) for filling
120 ml pineapple juice for impregnation
150 g of butter cream on condensed milk for easy leveling
(75 grams of butter whisk with 75 grams of condensed milk)
30 - 40g coconut chips for sprinkling
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#pinacoladacake
#pineapplecake
#WITHOUTgelatin!
#coconutcake
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