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BALCARCE CAKE

TORTA BALCARCE

INGREDIENTS

COCONUT CAKE

  • 270 g of Milkaut Profesional Butter
  • 270 g of brown sugar
  • 4 eggs
  • 1 yolk
  • 150 g of flour
  • 3 tsps. of baking powder
  • 120 of g grated coconut

FILLING

  • 500 ml of Milkaut Profesional Cream 44%
  • 60 g of icing sugar
  • 200 g of Milkaut Profesional Dulce de Leche for Pastry
  • 100 g of walnuts
  • 100 g of dry meringue
  • 200 g of sweet potato or chestnuts jam
  • 100 g of coconut flakes

MILKAUT SOLUTIONS

PROCESS

COCONUT SPONGE CAKE

Whip the Milkaut Profesional Butter and sugar together. Gradually add the eggs, one at a time. Next, blend in the flour, baking powder and coconut. Pour this batter into three 20 cm diameter molds that have been greased and lined with parchment paper. Bake at 170 °C for approximately 15 minutes.

FILLING

Whisk the Milkaut Profesional Cream 44% and the icing sugar together until you have a smooth and firm cream.

ASSEMBLY

Place a disc of sponge cake on a base. Gracefully spread the Milkaut Profesional Dulce de Leche for Pastry and scatter the halved meringues on top. Gently place another sponge cake disc over this. Now, layer the cream and sprinkle the chopped walnuts and chestnuts. Crown this with the third sponge cake disc.

Coat the cake with the remaining Milkaut Profesional Cream 44%. Create quenelles and peaks of Milkaut Profesional Dulce de Leche for Pastry using a piping bag fitted with a star nozzle. Finally, garnish with walnuts, chestnuts or sweet potato candy, and a sprinkle of coconut flakes to finish.

TAGS

Cream 44%
Dulce de Leche for Pastry

MILKAUT SOLUTIONS

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