One of these cakes, which has long been pounding in my head. I was interested in the name, because we admit, it is interesting 🙂 . I found them already really long, because even before I put the blog. I do not know herself why I waited so long of baking it. Maybe I was not entirely convinced, that something called Styrofoam, can be good. And I assure you, that is! And how good! Cake tastes a bit like cheesecake, light and fluffy, with a hint of coconut, for a delicious shortcrust pastry. I added the fruits on top of the cake, I thought, that will fit well. I was not wrong. Very quick to do and delicious in taste. Really anyone who ate the cake, wondered, it is not a cheesecake. I did a version with cream and Greek yogurt version. Both excellent.
Pozlecam you very much!
Recipe found centuries ago in the GP.
Ingredients for pastry:
- 3 glass of flour
- 1/2 cups granulated sugar
- 5 yolks
- 250g cold butter
- 2 teaspoons of baking powder
- a few tablespoons of sour jam or jam (me blackcurrant jam)
Z podanych składników (oprócz dżemu) zagnieść szybko ciasto. Divided into two parts. One of them hide the refrigerator for at least half an hour (otherwise it will be difficult to wipe them, I put it in the freezer).
Plaque measuring 25×30 cm baking parchment paper and then the bottom of the plaque put up half the dough. Apply a thin layer of cake jam. Put in the fridge while preparing the mass.
Ingredients for the mass:
- 5 egg white
- 1 liter of thick cream 18% (or thick Greek yoghurt type)
- 200g desiccated coconut
- 1 cup sugar
- 1 vanilla pudding
- 1 tablespoon of potato flour
- 1 teaspoon vanilla extract
- 1/2 teaspoons of baking powder
- any fruit in an amount to cover the top of the cake (with me a few handfuls of red currant)
Egg white with a pinch of salt beat stiff. At the end of the compaction add sugar batch, mixing thoroughly each time. Then add the extract, pudding, baking powder and cornstarch and mix thoroughly. Should there be a thick and shiny mass, so, as for meringue. Protein to the mix, add the cream and coconut and gently mix everything together (no longer mixer, just a spoon).
The weight put on the cooled bottom, put fruit on top (not too densely). Top dough grate with thick mesh remainder of the dough.
Bake in oven preheated to 180 ° C for about 1 hour, to a nice golden brown dough. Leave cake in the oven until slightly cooling off. Then remove and let cool completely. Piping preferably after a few hours. Best of the day.