I work as an accountant in a bookkeeping service. As we run different company profiles, it sometimes happens that we are not familiar with an item in the invoice, ie we do not understand what it is, so we do not know where to post it. Then Google Images comes to the rescue, showing us an unfamiliar term. Recently, a colleague posted an account with, among other things, a coconut in a cube. Hmmmm, what does coconut look like in a cube and can I use it in a recipe – I immediately thought and went to Google images. Instead of coconut cubes, Google showed me a puuuuuno cake – coconut cubes. I immersed myself so much in studying the recipes that I already forgot about the coconut in the cube. And so, I click on this recipe and decide to make it for the weekend. As the recipe contains very little flour, I can easily make it with gluten-free flour.

Dark biscuit

  • 4 eggs

  • 4 top full tablespoons sugar

  • 1 tablespoon oil

  • 3 flat tablespoons flour (gluten free)

  • 2 top full tablespoons cocoa

  • 1 teaspoon baking powder

  • a pinch of salt

Mix the egg whites with a pinch of salt into the soft snow, then add the sugar and mix until the snow becomes firm. Add the egg yolks and oil and mix on the lowest speed. Add sifted flour mixed with baking powder and cocoa. Pour the mixture into a baking sheet lined with baking paper and bake for 15 minutes in an oven preheated to 180 ° C. While the biscuit is baking, prepare the mixture for a light biscuit.

Bright biscuit

Mix the egg whites with the addition of sugar into as firm a snow as possible. Add the coconut and mix it in lightly with a fork. Spread the mixture on a dark biscuit and continue baking at 170 ° C for another 20 minutes. Allow the biscuit to cool.

Cream

  • 400 ml of milk

  • 4 flat tablespoons density (gluten free)

  • 4 egg yolks

  • 5 top full spoons of sugar

  • 100 g of softened butter

  • 250 ml of sweet cream and 2 tablespoons of sugar

  • grated chocolate for decoration

Mix 200 ml of milk, thickener and egg yolks. Boil the remaining milk with the addition of sugar and vanilla paste. When the milk boils, add the egg yolk mixture and cook, stirring constantly, with a whisk until the mixture thickens. Cover the cooked cream with cling film and allow to cool. Mix the butter into the cooled cream. Coat the cooled biscuit with cream. Mix the sweet cream with the addition of sugar into the whipped cream and spread it on the cream. Refrigerate overnight. Sprinkle with grated chocolate before serving.

To

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