Layered cake ready bases, chocolate and coconut

Submitted by enr on 05 Mar 2012
3 ready bases
500 ml cream
150 g white chocolate
850 ml milk
5 tbsp cornstarch
4 yolks
1 and 1/2 tea cup . sugar
100 g coconut
100 g butter
150 g of milk chocolate
50 g butter
50 ml cream
coconut or ground walnuts for decoration
15 g gelatin
Layered cake ready bases, chocolate and coconut
Photo added on
Photo author
Heated the cream (but not boil) and its melting white chocolate. Leave 4-5 hours in the refrigerator to cool. Then cream. fresh milk, the butter and sugar put in a saucepan on the stove. Separately, beat egg yolks with the corn starch and 3-4 tbsp of milk to make a slurry. Pour in boiling milk and stir to thicken. Add the coconut and leave to cool completely. Mix the cream with the milk cream (if rarely add packet gelatin prepared in the usual way). In a baking dish put 1 optional base syrup with sugar or sweetened milk or compote. I syrup in sweetened milk. Mazhem with cream. Top it with another base and thus to run out of products. Top base is not syrupy. We prepare chocolate glaze, as put in a water bath milk chocolate, cream and the butter. As melt, pour the base and leave in the fridge for 3-4 hours to set. Top decorate optional.
0 users
05 Mar 2012


Annie many beautiful cakes to present us, I guess, and very tasty, go to Favorites.

look these wonderful cakes! Many are beautiful!

Congratulations for the beautiful cakes!

Very beautiful cakes!