Biscuit cake and coconut cream Mini zuccotti of panettone with coffee custard cream

There biscuit cake and coconut cream it’s a layered sweet with a very soft and delicious consistency. This recipe is ideal as a dessert after a meal easy And rapid provides for the cooking of the cream only, resulting really within everyone’s reach. A fresh way to enjoy the combination coconut And chocolate.

Ingrediants

    FOR A 18 CM DIAMETER MOLD

  • 220 ml of coconut milk
  • 200 ml of whole milk
  • 170 ml of fresh cream
  • 140 g of butter
  • 150 g of granulated sugar
  • 2 eggs
  • 30 g of flour
  • 250 g of cocoa biscuits
  • 40 g of chopped hazelnuts
  • 40 g rapé coconut (grated dehydrated coconut)
  • dark chocolate

How to prepare: Coconut cream and biscuit cake

There biscuit cake and coconut cream it is an ideal cold dessert on summer days: apart from the preparation of the cream, in fact, it is a sweet that does not require cooking. For best results, we recommend that you leave it in the refrigerator for one night: when serving, it will be easier to cut it into slices and even more delicious.

It may recall the classic Zuppa Inglese in shape and consistency but the recipe it is even more easy And rapid, since the layers that compose it are made with a compound of chocolate cookies, rapé coconut And chopped hazelnuts.

Crumbled dry biscuits prove to be a very versatile ingredient in home pastry: they are in fact the perfect base for Cheesecakes, with and without cooking, but also for numerous other desserts such as the Tart with ladyfingers and red fruits, the geometric cake or the crumbled strawberry. without cooking.

If, on the other hand, it is the combination of coconut and chocolate that conquers you, let yourself be tempted by the coconut and chocolate Tiramisu, the sumptuous chocolate cake with coconut cream or the simple but delicious seven-jar coconut and chocolate cake.

OTHER DELICIOUS RECIPES:

Cake with dry biscuits and custard; Cookies’ cake; Toblerone cheesecake

Easy execution Preparation time 20 min Cooking time 10 min – 15 min Resting place in the refrigerator Standing time 4h – 5h Servings 6

How to prepare: Coconut cream and biscuit cake

Preparation of Coconut Cream and Biscuit Cake - Step 1

Preparation of Coconut Cream and Biscuit Cake - Step 1

To make the biscuit and coconut cream cake, first prepare the cream: in a large saucepan, combine the whole milk, coconut milk, cream, butter, sugar, eggs and flour. Place over low heat and mix with a hand whisk until the butter melts. From this moment, stir continuously until the cream has thickened while remaining a little slow, it will take about 10 minutes. Withdraw and let cool.

Preparation of Coconut Cream and Biscuit Cake - Step 2

Preparation of Coconut Cream and Biscuit Cake - Step 2

Pulverize the biscuits in the mixer until you get a flour. Transfer it to a bowl with the grated coconut and chopped hazelnuts and mix.

Preparation of Coconut Cream and Biscuit Cake - Step 3

Preparation of Coconut Cream and Biscuit Cake - Step 3

Line the base of a non-stick springform pan 18 cm in diameter with parchment paper. To do this in the best possible way, fit the sheet of paper between the base and the circle, cutting out the excess that remains outside. Spread some of the biscuit mixture, to a thickness of about 4 mm. With a ladle spread a little cream on the layer of biscuits: it should not be too thick, but only cover the underlying layer.

Preparation of Coconut Cream and Biscuit Cake - Step 4

Preparation of Coconut Cream and Biscuit Cake - Step 4

Proceed in this way alternating the layers and finishing with the cream. Grate some dark chocolate on top and sprinkle any leftover biscuit mixture. Transfer to the refrigerator for at least 4-5 hours. When ready to serve, turn out the biscuit and coconut cream cake on a serving plate.

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