How To Cook Dry Paste With Coconut And Strawberry Jam - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Dry Paste With Coconut And Strawberry Jam - Recipe

Learn how to cook "Dry pastes with coconut and strawberry jam". Delicious recipe.

Required products :

  • 300 grams of soft butter
  • 465 grams of sugar
  • 5 eggs
  • 2 1/2 teaspoons flour
  • 1/2 cup fresh milk
  • 3 sheets of gelatin
  • 1 liter of cream
  • 1 1/2 vanilla pod - the seeds of it
  • 1 teaspoon coconut shavings
  • 1 teaspoon coconut chips

for strawberry jam :

  • 400 grams of chopped strawberries
  • 1 1/4 tea cup sugar
  • the juice of 1 lemon

for the chocolate ganache:

  • 100 grams of crushed chocolate
  • 1 teaspoon powdered sugar
  • 1 teaspoon cream
  • 25 grams of butter

Method of preparation :

Preheat oven to 180 degrees.

Line 2 rectangular baking trays with parchment paper.

Beat the butter and 300 grams of sugar with a mixer until smooth. Add the eggs one at a time, waiting for them to combine before placing the next one. Reduce the speed of the mixer and add, alternately, the flour and milk. Spread the dough in the two trays and flatten. Bake for 30-35 minutes.

Soak the gelatin leaves in cold water for 5 minutes.

Heat the cream, vanilla seeds and 3/4 teaspoon of sugar until the crystals dissolve. Squeeze the water from the gelatin and put in the mixture. Remove from the heat and cool to room temperature for 1 hour.

For the jam: put all the products in a saucepan and cook for 20 minutes until thickened. To check if the jam is ready, put one plate in the freezer for 10 minutes. Drop a large drop (1 teaspoon) and return to the freezer for 30 seconds, if after that the drop has tightened, then it is ready. If it spreads, reduce for another 5 minutes and do the test again.

Cool the jam under a lid.

Punch the marshmallows with a skewer and pour the cream sauce over them, cover with foil and cool overnight.

Spread the jam on one tray and glue. Put in the freezer while you prepare the ganasha.

Make it by mixing all the products in a fireproof bowl and melting in a water bath until combined.

Drizzle the cake with the chocolate sweetness and sprinkle with the coconut products.

Cool completely, then serve.

 

More on the topic:
  • Raw walnut brownie with dates
  • Lemon-coconut cake with honey syrup
  • Zucchini cupcakes with bacon
  • Gluten-free cake with blueberries and lemon

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