Coconut silk mulberry jam cake
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 60 grams
- coconut seed powder 15 grams
- water 20ml
- butter 50 grams
- fine sugar 60 grams
- coconut appropriate amount
- light cream appropriate amount
- mulberry jam appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Coconut silk mulberry jam cake
1
Beat three eggs into a bowl and add the fine sugar.
2
Whisk the eggs with insulated water with an electric egg beater.
3
Beat until it is very thick. When lifting the eggbeater, the pattern will last for a long time and will not disappear.
4
Mix 15 grams of coconut powder and 20ml of water and pour into the beaten eggs.
5
Melt 50 grams of butter to liquid state, pour into the beaten eggs, use a rubber spatula to stir from the bottom up and stir well.
6
Sift in the low-gluten flour and use a rubber spatula to turn from the bottom up and mix well.
7
Pour the batter into a baking sheet covered with tinfoil.
8
Place it in a preheated 190-degree oven and bake over high heat for about 18 minutes. Try inserting it with a toothpick. If there is no residue, it means it is ready.
9
Remove the mold immediately after baking, open the tin foil, and wait for the cake to cool. At this time, add fine sugar to the light milk and stir well into cream for later use.
10
Use a round cutting die with a diameter of 8cm to cut round cake slices on the cooled cake.
11
Spread jam on a piece of cake
12
Pick up another piece of cake.
13
Spread a layer of cream on the outside of the cake, put in the coconut paste and roll it once to evenly coat the coconut paste on all sides.
14
Put the cream into the decoration bag and squeeze a circle of cream on top of the cake.
15
Squeeze some jam into the middle and it's OK.
16
A dessert with a strong coconut aroma, cut it and share it!