Coconut cake with fruit and cream
Ingredients
5 eggs
3/4 cup sugar
1/4 teaspoon Vanlia
1 tbsp Peking Powder
1 1/4 cups flour
1/4 cup grated coconut stuffing
Sherbet (Qatar) cool
Cut fresh fruit (strawberry - apple - Kiwi - Boukouk)
2 cups whipped cream
3 tbsp Gilo means (for polishing)
Method
- Heat oven to 180 degrees .
- Beat the eggs in the perineum electric on medium speed for 5 minutes.
- Add sugar , Alvanlia , Baking powder , flour and kneaded ingredients on high speed.
- Add the coconut with Continue kneading until interfere components .
- Painted a template oven rounder little butter, then sprinkle a little flour ( with the disposal of excess ) .
- Pour the cake mixture into the mold and is equal to the surface , bake oven for 45 minutes or until full maturity, leave to cool .
- Cake is divided into three equal Raqat using a sharp knife .
- Placed a round metal frame ( the same size as the template user ) on a serving dish .
- A refined Cake is placed inside a metal frame , slightly watered diameter, placed a layer of whipped cream and then the amount of fresh fruit.
- Placed second Alrac and repeat the process until they reach the third refined ( taking into account the pressure by hand after each refined to cohere components )
- Irrigated Alrac III diameter then the uniqueness of a layer of whipped cream , put the rest of the amount of fruits then sprayed Paljalo ( so as not to change color ).
- Still metal frame with caution , put cakes Balbrad for 30 minutes until consolidate , offers cool .
NB
Could be replaced on the types mentioned in any kinds of fruits such as oranges , plums or grapes
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