"Cake Mikado" with coconut chips
Ingredients:
Wheat flour (a glass of 200 ml. Flours may need a little more) - 2 stacks.
Sour cream - 2 tbsp. L.
Butter - 180 g
Sugar - 3/4 stack.
Egg of chicken - 1 pc
Coconut chips (without a slide) - 2 tbsp. L.
Cream
Milk - 5 tbsp. L.
Sugar (a glass of 200 ml.) - 1/2 stack.
Cocoa powder - 1 tbsp. L.
Butter - 120 g
Decoration
Coconut chips (Coconut Crunch (Parfait decor))
Covering confectionery
Preparation:
Ingredients for cake cakes
Add one egg to the bowl. Beat into light foam
In a separate bowl, add softened butter (180 grams), gradually, in portions, add the necessary amount of flour (2 cups
In a bowl with the beaten egg add 2 tbsp. Spoons of sour cream, sugar (3/4 cup)
Oil and flour chop into crumbs
In a bowl with crumb of butter and flour add coconut shaving (2 tablespoons without a peel)
Add the egg-sour mixture. The dough is well kneaded
Place the dough in a bag and put into the refrigerator for 30-40 minutes.
Dough to divide equal parts (the cake can consist of 2-3-4 cakes) Place each part on a sheet of baking paper. Dough, in order to avoid sticking to the rolling pin, it is better to roll between two sheets of parchment. Then confectionery ring to carve a shape. Cut the scraps from the paper.
The thickness of the pancake is 0.5 cm.
Sheet of parchment placed on a baking sheet. The pan is sent to the heated oven to t180-190C. Bake until cooked. I want to draw your attention to the fact that sand pancakes are baked quickly, so you should look into the oven window after a while. While baking cakes for the cake, we proceed to prepare the cream
In the bowl, add milk (5 tablespoons)
In a separate bowl, combine 1 tbsp. Spoon of cocoa powder and 1/2 tbsp. Sahara
Add a mixture of cocoa powder and sugar to the milk. Mix the mixture on a slow fire and boil until lightly thickened.
The cake for the cake is ready. The rest of the biscuits are baked in a similar way
Mixture of cocoa powder, sugar and milk remove from heat
Cool the mixture to room temperature, add a softened butter to the mixture (120 g). Whip Cream
Cool the skin. Lubricate the cakes with cooked cream. Collect the cake. Lubricate the surface of the cake with cream. As decoration, coconut cranberries and confectionery powder were used. Cake in the refrigerator for 2-3 hours.
Bon Appetit!!!
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