Fluffy, light as a feather. This dough disappears from the plates quickly

Do you need a recipe for a simple cake that melts in your mouth and surprises with subtle sweetness? Bird milk milk It will undoubtedly work perfectly in this case. It tastes very good for coffee and tea, until everyone can do it with its preparation.

Slightly sour jellies combine perfectly with mascarpone sweetness and coconut cream. Pride.

Bottom:

• 400 g of large savoiardi biscuits,
• 60-80 ml of milk.

Foam:

• 2 lemon jellies,
• 300 ml of water,
• 500 g cream 30%,
• 250 g mascarpone,
• 30 g of powdered sugar.

Jellies to fill:

• 1 raspberry jelly,
• 1 gooseberry jelly,
• 1 lemon jelly,
• Water for preparation (according to the manufacturer’s instructions).

Coconut cream:

• 100 g of white chocolate,
• 300 g cream 30%,
• 60 g of coconut flakes,
• 20 g of almonds in chopped petals.

First, make jellies according to the instructions from the manufacturer, subtracting about 100 ml from each of them when preparing. Pour them into the dishes and cool at room temperature and then in the fridge. Jellies should be completely stiff. Then cut them into small parts, they do not have to be equal.

Prepare the foam. Boil 250 ml of water to make it boiling. Pour the content of two lemon jellies with it. Mix well and then set aside to cool completely.

During this time, beat the cream with mascarpone and powdered sugar for a smooth, stiff cream. Slowly pour in the solid lemon jelly. Mix up to the combination of ingredients.

Now add previously chopped jellies to the prepared cream. Mix them gently.

Each sponge cake gently in milk and place on the bottom of the cake tin. Pour carefully prepared mass with jelly. Place the prepared dough in the fridge for an hour. Make a coconut cream during this time. Break white chocolate into pieces and dissolve in a water bath. Set aside to cool completely. Then beat the cream, and when it gets stiff, add melted and cooled chocolate. Mix briefly, only to combine the ingredients. Finally, pour coconut flakes and crushed almonds. Combine gently.

Pull the slightly concentrated dough out of the fridge. Put the coconut cream on top and put in the fridge again for a few hours.

Source: NowowoPuje.pl