For the test:
butter — 200 g
sugar — 1 stack.
eggs — 3 pieces + 1 protein
sour cream — 150 ml
flour — 2 stack.
baking powder -10 gr
cocoa powder — 2 tbsp.
For coconut balls:
cottage cheese — 300 gr
Egg yolk — 1 pc.
sugar — 3 tbsp.
semolina — 2 tbsp.
coconut flakes — 80 gr
vanillin — 1 gr
For cream:
sour cream — 300 ml
powdered sugar — 3 tbsp.
confectionery dressing

First you need to make coconut balls. Put the curd in a cup, mix it with sugar, semolina, vanilla and one egg yolk.

  • Divide the mass into 4 parts, in each pour 20 grams of coconut chips of different colors.

From each part to dump 4 balls, remove the coconut balls for half an hour in the freezer.

  • While the balls are cooling, do the dough. Soften the butter, grind butter and sugar using a mixer. Add 3 whole eggs and 1 protein, sour cream. Sift wheat flour with baking powder and also enter into the mass.
  • Divide the dough into two unequal parts (approximately 1/3 and 2/3). Add cocoa powder (sifted) to the smaller part.
  • Pour chocolate dough into a 20 by 20 cm mold, pre-oiled, bake the cake at a temperature of 180 degrees for 25-30 minutes. When the cake is ready, put it on the grid to cool, then cut into 2 pieces.
  • Pour white dough into the same shape, put coconut balls into it. Bake 35-40 minutes at 180 degrees. Cool it down.
  • For cream, beat sour cream and icing sugar.
  • Collect dessert. Lay the chocolate cake in the first layer, smear with cream, then lay out the white cake with balls and cover with cream.

The last to put chocolate cake, cover with cream, trim the edges of the dessert and decorate with confectionary dressing.

Remove for 2 hours in the refrigerator for impregnation.

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта