Coconut Pastry with Custard
Baking and Desserts | World cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
To make 2 pastries, bake in a rectangular mold, or you can make one small cake in a round mold. Dried milk can be replaced with protein powder. To achieve a lighter sponge, you can whip the egg whites separately until stiff peaks form and gently fold them into the batter last. It's best to prepare the cream just before applying it to the layers, as it can set into a dense mass.
Ingredients
- Rice Flour - 3.5 oz
- Baking Powder - 1 teaspoon
- Chicken Eggs - 2 pieces
- Egg whites - 2 pieces
- Milk - 8 fl oz
- Skimmed Milk Powder - 3.5 oz
- Soft Cottage Cheese - 4.4 oz
- Shredded Coconut - 0.7 oz
- Sugar - to taste
- Vanillin - to taste
- Cornstarch - 0.7 oz
- Egg yolks - 2 pieces
Step by Step guide
Step 1
Mix the flour, baking powder, milk powder, shredded coconut (10 grams), sugar, vanillin, 2 eggs, 2 egg whites, 30 ml of milk, cottage cheese, and blend in a blender.
Step 2
Bake in a preheated oven at 338°F for 45–50 minutes.
Step 3
Cool the baked sponge and cut it in half lengthwise and crosswise.
Step 4
Combine 200 ml of milk, cornstarch, 2 egg yolks, and sugar, and place over low heat. Stir constantly until thickened.
Step 5
Soak the sponge rectangles in milk and spread with cream, then sprinkle with shredded coconut.
Step 6
Leave in the refrigerator for a couple of hours to soak.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.