Layered cake Raphael

Submitted by enr on 28 Jan 2009
50 g coconut
125 g butter or margarine
125 g sugar
4 eggs
100 g flour
2 tsp baking powder
1 vanilla
# For garnish:
75 g apricot jam or marmalade
500 g of drained apricot compote
18 candy Raphael
600 g cream
100 g of powdered sugar
20 g gelatin
50 g coconut
Layered cake Raphael
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Coconut baked gently in a pan without oil. Softened butter mix with sugar and vanilla cream smooth. One by one, add the egg yolks. Sifted flour with baking powder is added to the mixture spoon by spoon alternating with coconut shavings. Finally carefully added egg whites broken down into hard snow. Well mixed batter is poured into a baking dish with a diameter of 28 cm covered with oiled paper. Smoothed and bake about 30 minutes in preheated oven at 180 C. The finished base is left to stand for 10 minutes in the form then removed and is released from the paper and allow to cool. The base is placed in a baking dish dish and lightly smeared with warm jam. Top rank well drained and peeled apricots (4-5 remain as decoration cut into thin slices). The base was placed in a baking dish. The gelatin is soaked in a little cold water to swell, and then melted in a water bath and allowed to cooled down. Cream mix with powdered sugar of thick cream and about 100 g of it is spent on decoration. The rest is mixed with gelatin very well. Add to cream 14 of coconut candy, crushed into small pieces. The remaining 4 are divided into halves and leave for decoration. Creamy cream pour over the apricots and cake remains in the refrigerator to set. Before presenting on the cake is extruded from the remaining cream roses. Put on them half of candy and around rank apricot slices. Cake sprinkled everywhere with coconut.
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1 user
28 Jan 2009
Culinary surprises Modern cakes ed.ABG


I love everything made with coconut.