Dessert White Cockatoo
The main aroma of this cake is pine cola, ie a combination of alcohol, coconut and pineapple. With its elegance of colors and exotic taste, it reminds me of the beautiful bird after which I named it.
Preparation steps
- Whisk the egg whites in solid snow, adding sugar. Gradually add flour mixed with baking powder. Stir in the coconut flour with a spatula. Shake in a greased mold (pictured: 30x20) and bake at 150 ° C until slightly golden.
- Topping Milk and liqueur boil and pour over the biscuit just taken out of the oven. Allow to cool.
- Confectionery cream with pineapple Blanch egg yolks, egg, sugar, flour in a bowl. Heat 150ml of canned pineapple juice and milk in a pan until boiling. When it boils, shake it in a bowl with the eggs, stir briefly, and shake it back into the sherpa. Add 150ml of liqueur. Stir over low heat until cream thickens. Cover with cling film and allow to cool.
- Whipped cream Whip the whipping cream by adding a bag of whipped cream.
- Stacking Apply confectioner's cream on the cooled biscuit. Carefully spread the whipped cream with a spatula. Refrigerate for at least 2 hours.
Serving
Garnish with pineapple rings, coconut, almonds, etc.
