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Banana, pineapple and coconut cake

Banana, pineapple and coconut cake

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Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake with bananas, pineapple and coconut:

  • Crush the biscuits with a food processor

  • In a bowl, mix the biscuits with the melted butter, cinnamon and cocoa and turn the composition into a detachable cake tin (diameter 22 cm).

  • Squeeze the biscuit base well and then set the shape aside

  • Using the mixer, beat the eggs with the sugar, vanilla, then add the cheese and sour cream and mix until you get a fine cream.

  • Chop the fresh pineapple with a food processor

  • Mix sliced ​​bananas, pineapple, coconut and cream cheese in a large bowl

  • Pour the mixture over the biscuits and bake the cake in the preheated oven at 160 degrees for 40 minutes.

  • Check if it is clogged by pressing lightly with your finger.

  • Remove the cake when it has browned on top and let it cool in the form

  • Then remove the removable ring and refrigerate the cake for at least an hour before serving.

Rub butter, sour cream with flour, baking powder, sugar and cocoa. You get a dough that we divide in two. Spread the first sheet of dough on baking paper, and make the second sheet from the remaining dough. It should be placed over the coconut filling.

6 egg whites
10 tablespoons sugar
200 gr coconut

Whisk the egg whites with the sugar and add the coconut. The obtained cream is placed in the tray over the first sheet and covered with the second sheet. Bake in the preheated oven at 170-175 degrees, for a maximum of 15 minutes.

Eggplant cake with cocoa and coconut cream - fun

Ingredients for the coconut top: 200 gr coconut, 200 gr sugar, 8 egg whites, 2 tablespoons flour, 1 pinch of salt. Dear ones, as many of you know, Bogdi's birthday has already passed (on September 25) but maybe what you didn't know is the fact that I made him a surprise cake. Put the well drained raisins, coconut, lemon peel, stirring slowly. Grease a guguluf form with butter and cover it with flour and then place it in it. Bread Bananas, Mascarpone, Chocolate. The Coconut Dream Cake has everything you want: strong flavor, and fluffy top. A quick, simple recipe with a fluffy and airy result. It is a perfect option when you have egg whites left.

The combination of poppy and coconut gives the top a fine flavor, and the overall look is both beautiful and fluffy! I quite like coconut, and the idea of ​​making some Thermomix coconut meringues from the remaining egg whites from other recipes seemed to me. In my book with Austrian cakes & bdquoÖsterreichische Mehlspeisen & rdquo these. I beat the egg whites hard foam (up to the stage of soft tips), then I. I put the composition of meringues with a teaspoon on the first tray and I have them on top.

Separate the egg whites from the yolks. Using the mixer, beat the egg whites with a pinch of salt. When the egg whites have become frothy, add the caster sugar and.

- 22%

The package contains:
1.Liquid Electronic Cigarette SteamOK Bubble Bobble 40ml
2.Liquid Electronic Cigarette Vapebar Bubblegum Cocaine 40 ml

3. Liquid The Juice 40ml - Turbo

Cake with pineapple cream and coconut

Last weekend, my friend, Carmen, wanted to surprise her daughter who had gone to a very distant country and mark her birthday with a cake, even in her absence.
Happy birthday, Cata, beautiful child! Have achievements where you are and continue to make your parents proud!
I confess that it wasn't a really good period for me, and when that happens, almost nothing comes out.
The first counter didn't want to come out, it ended up in the trash. A few more impediments left me on guard. I took it, in fact I resumed it from scratch and I managed to outline a small cake, delicious and made with all my love for both mom and Cata.
Once again, happy birthday, Cata!

preparation time: 90 min
portions 12-15

  • Note: A helpful tip that I learned from Vladut, the charismatic chef from Neata: fresh, raw pineapple, in combination with cheese, will give a bitter taste to the cream. Likewise, when gelatin is used, the raw pineapple fruit will prevent its coagulation, due to some enzymes & # 8220buclucase & # 8221. Therefore, use canned fruit or avoid the combination with cheese or gelatin if you use fresh fruit.
  • for countertop:
  • 7 tare eggs
  • 7 tablespoons raw sugar
  • 2 tablespoons black cocoa
  • 6 tablespoons flour
  • 1 pinch of salt
  • for cream:
  • 700 gr mascarpone
  • 300 gr white chocolate
  • 300 gr sour cream
  • 1 canned pineapple
  • 50 gr coconut
  • 1 glass of milk
  • 50 gr powdered sugar
  • for syrup
  • 500 ml of water
  • diced pineapple fruit
  • 4 tablespoons raw sugar
  • for decoration
  • 700 gr sour cream
  • 50 gr powdered sugar
  • 200 gr dark chocolate

[preparation title = & # 8221Preparation & # 8221]

Keep the ingredients for 2 hours at room temperature.

We prepare a form with baking paper. We turn on the oven.

Spalam ouale. Separate the yolks from the whites. In a bowl, using a mixer or whisk, whisk the egg whites with a pinch of salt. When the foam becomes firm, add the sugar and continue mixing. Add the yolks, one by one, continue mixing. Mix the flour with the cocoa and add it to the egg composition. Mix lightly with a spatula until the composition becomes homogeneous.
Pour the baking composition and put it in the oven over medium heat for about 40 minutes. After 40 minutes, open the oven, insert a toothpick in the middle of the countertop. If it comes out clean, it means that the top is baked and we can take it out of the oven. If it doesn't come out clean, let the countertop bake for another 5-10 minutes. Remove from the oven, let it cool a bit, then remove the top, open the baking paper and let it cool completely on a grill.

The pineapple is passed finely with a blender. Set aside the puree obtained.
In a bowl, melt the white chocolate and then let it cool a bit.
We hydrate the coconut in a cup of milk for 10-15 minutes, then strain it.
In a larger bowl, beat the cream with sugar until you get a firm cream.
Put the mascarpone cheese in a bowl, add the drained milk from the coconut and dissolve it until it becomes more fluid. Add the white chocolate and mix until well incorporated. Add a tablespoon of whipped cream until incorporated. Divide the cream into two bowls. In one half we put the pineapple puree, in the other half we add hydrated coconut. Put the creams in the fridge.

In a bowl, on the fire, put 500 ml of plain water, add a few cubes (possibly the half cut into cubes) of pineapple and leave until it starts to boil, then add the sugar and let it boil for 5-7 minutes. After it has boiled, set aside to cool.

After the countertop has cooled, cut it into 3 layers. In the same way we baked, we put a baking paper, then a layer of countertop. Syrup with pineapple syrup, then place a generous layer of coconut cream. Place the second layer on the counter, syrup, place a thin layer of pineapple cream and sprinkle a few small cubes of pineapple. We put the rest of the cream, practically obtaining a layer of cream as thick as the previous one. We finish with the last layer of countertop, we syrup. Cover the top with the edges of the baking paper and refrigerate for at least two hours.

Mix the fatty cream until it starts to harden, then add the powdered sugar little by little. When it becomes quite firm, we stop mixing, otherwise we risk becoming butter.
Remove the cake from the fridge, remove the ring from the baking tin, remove the paper and transfer it to a plate or cardboard. We dress it in whipped cream and then put it in the fridge again.

Melt the dark chocolate and then let it cool a bit. Transfer to a paper bag and decorate the cake. I chose and made a small chocolate border, the rest using it to write happy birthday.
Let the cake cool until ready to serve.

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4 eggs,
125 g butter,
125 g flour,
125 g brown sugar,
1 sachet of baking powder,
125 g grated coconut,
200 g fresh pineapple or compote,
at choice vanilla sugar, vanilla essence, vanilla stick

The oven is preheated to 180 ° C.

Melt the butter at room temperature rub well with the sugar.

Add one by one, eggs.

Gradually add flour, baking powder, coconut and spices (vanilla sugar).

Incorporate the small pieces of pineapple.

Grease a cake pan with butter and pour the above composition.

Bake in the pan for 40 minutes. Check if it was done with a toothpick or the tip of a knife.

Fasting nut cookies

Good and fragrant (I advise you not to omit the caramel essence & ndash which is optional, but so good!).

I hope you like it as much as I liked it! You can find many more on the blog fasting recipes.

250 g flour (I used wholemeal)

60 g walnut (chopped with a knife)

2 teaspoons grated baking powder

10 tablespoons melted coconut oil

130 ml almond milk / soy / rice

1/2 teaspoon caramel free (optional)

walnut lambs on top

& ndash quantities for about 30 pieces & ndash

Mix in a large bowl the dry ingredients: flour, starch, sugar, coarsely chopped walnuts with a knife,

Homogenize the mixture well, add melted coconut oil, caramel essence and milk gradually & ndash more may be needed

or less than 130 ml, depending on the flour used (you can use water and sunflower oil).

Mix the composition well until smooth. We need to get a compact dough,

non-sticky, which can be easily shaped.

We form dough balls that we flatten easily in the tray, on baking paper (I used a black silicone foil, so as not to deceive your picture.

Put the paper in the tray). We put walnut kernels on each biscuit.

Bake in a preheated oven at 180 C for 18-20 minutes.

We take them out on a grill and let them cool. Once cooled, we keep them in covered boxes.

Toane Raw

This cake was born from scraps and is improvised from head to tail. It turned out super good, although I forgot to put coconut butter in the cream. Now I realize that I like raw creams without any butter.

& # 8211 almond milk pulp (made from about 45 almonds)

& # 8211 5 hydrated dates for about 2 hours

& # 8211 1/2 teaspoon vanilla powder

I crushed everything in the food processor until I got a sticky composition. I moved the composition into the mold, put the banana slices on top and let it cool.

For the cream I mixed well in the blender

& # 8211 1/2 cup cashews (what's left of the mushroom stew)

& # 8211 1 tablespoon thawed blueberry tip (I need to use them fast enough not to spoil)

& # 8211 2-3 tablespoons of lemon juice

Separately, I boiled 1/2 teaspoon of agar (gelling agent) with 1/2 glass of water and mixed the liquid well with the cream. I poured it over the counter and put the cake in the freezer to harden quickly. But you shouldn't. I had to keep it in the fridge, like I've done with all the cakes so far. Although it is super good, if it is kept at room temperature, it leaves a lot of water and leaves. It's very good that the top is syruped with the juice from the cream, but I still don't like the fact that it is left. To remember. Maybe if I had used butter it wouldn't have happened. It remains to be tested.

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