Products is based on a diameter of 20 cm, you can also take advantage of pastry rings.
For the cake:
- 100 g butter
- 50 grams of sugar
- 100 g flour
- 50 g coconut
- 1 tbsp. spoon of coconut liqueur
For the cream:
- 10 leaves of gelatine
- 1 can of condensed milk (400 ml)
- 1 can of coconut milk (400 ml)
- 1 sachet of vanilla sugar
- 250 ml cream
- 100 g whole peeled almonds
- Chopped almonds
To prepare the dough mix the melted butter, sugar, flour, and coconut liqueur. The resulting mass is uniformly spread on parchment laid by the bottom mold and chill in the refrigerator for 30 minutes. Bake the cake in a preheated 200 ° C oven for 15 minutes until golden brown and cool.
For the cream Soak gelatin in cold water according to instructions. Almond dry to dry frying pan, taking care not burnt. Mix until uniform condensed milk, coconut milk and vanilla sugar. Gelatin squeeze and stir over low heat! heat until completely dissolved.
Add to the dissolved gelatin 4-5 Art. spoons of coconut mixture, stir and pour the mixture into the remaining coconut. Everything again mix well and put in 30 minutes in the refrigerator. Whip the cream until thick. Frosting cream from the refrigerator and mixer stir again.
Add almonds and mix in gently whipped cream.
Around the cooled cake fix ring of detachable form, fill in the form of a cream, smooth and put in the fridge to harden for at least 4 hours (preferably overnight).
Decorate the cake with chopped almonds and coconut.