Very tasty coconut milk cream cake, which combines several different textures: crispy shortbread dough with glaze, delicate coconut cream and airy. To prepare decor from shortcrust pastry you will need cookie cutters.
It will take 120 minutes to prepare the cake according to this recipe, and the listed products make 6 servings.
Ingredients for shortcrust pastry:
- butter – 40 g
- sugar - 40 g
- wheat flour – 90 g
- chicken egg – 1 pc.
- soda – 2 g
- cinnamon – 4 g
For the glaze:
- powdered sugar – 150 g
- chicken egg – 1 pc.
- food colorings: Red Yellow
For the biscuit dough:
- chicken egg – 4 pcs.
- sugar – 70 g
- wheat flour – 70 g
For the coconut cream:
- coconut – 1 pc.
- cream – 100 g
- sugar – 40 g
- starch – 30 g
- butter – 70 g
- chicken egg – 2 pcs.
- green food coloring
Narcissus cake - recipe
Preparing shortbread dough for decoration. Mix wheat flour, soda and cinnamon. Separately beat the softened butter and sugar, add raw yolk. Combine both mixtures. From thinly rolled out dough, cut out 5-6 daffodils and 10-15 small hearts.
Bake the cookies in an oven preheated to 180 degrees Celsius for 8 minutes.
Preparing the glaze. Mix raw protein with powdered sugar, divide the glaze into three parts. Add yellow and red paint. We transfer the colors from the icing into the cornets and paint the decor for the cake. Leave in a warm and dry place while we prepare the cake.
Preparing biscuit dough. Beat eggs with sugar until the mass increases 3-4 times. Gently mix the sifted flour and whipped mixture. Cover a baking sheet with oiled parchment. Pour the dough onto it in a layer of about 1 centimeter.
Bake for 10 minutes in an oven preheated to 170 degrees Celsius. Carefully remove from parchment. Cut out three oval cake layers.
Prepare coconut cream. Cut the fresh coconut in half. A man is useful for this purpose; they do it better, but you can try it yourself, for example, cutting a coconut with a hacksaw.
We clean the coconut flesh from the dark skin and grate it on a fine grater.
Pour 250 ml of boiling water over the pulp. Let it brew for 15 minutes. Then we filter the liquid and get coconut milk. Dry the coconut cake in the oven on a baking sheet lined with parchment at a temperature of 100 degrees Celsius. Dry coconut can be added to the cake.
Prepare coconut custard. Mix 100 ml coconut milk, 100 ml heavy cream, sugar and two tablespoons of starch. Add eggs one at a time. Slowly bring the cream to thicken over low heat, stirring constantly. Beat the cooled cream with softened butter.
Divide the cream in half. Coat three cake layers with white cream.
There are a considerable number of options for how to prepare vegan dough for pies, cakes, and pastries. Sweet and salty, yeast, puff pastry, biscuit, shortbread - everything your heart desires. But when you need to prepare a vegan cream for a cake and soaking the cakes or a cream for a cake, then this arises great amount questions.
With dough for vegan cakes, everything is clear: there is no need to exclude flour, the role of eggs will be played by banana, flax seeds or flax jelly, dairy products can be easily replaced with plant-based dairy products – coconut cream, almond milk, coconut, sesame, oatmeal, soybeans, cottage cheese - for tofu cheese and so on.
How to make a delicious, and better yet, healthy vegan cream? Milk, creamy, chocolate, fruity, meringue or meringue? In this article we have collected the most successful cooking options. lean cream. If possible, all ingredients are available, which can be found in small town, as a last resort, order on the Internet without any problems.
Vegan semolina cream berry-fruit
This is a genius fruity vegan cream! We made it with semolina cream and it turned out to be an amazing dessert! Yes, and it cost me a penny.
You can come up with so many flavors: changing berries and fruits at will, you get something new every time! Favorite is Strawberry juice, cherry, multivitamin, peach or apricot. Although you can choose any drink, it’s better if it’s slightly sour.
The semolina cream turns out to be tender, creamy, with a bright fruity taste. Can be served as separate dish- airy pudding in bowls.
We will need:
- semolina
Vegan Vanilla Coconut Cream
Delicious, rich vegan cream made from coconut milk, or rather cream with vanilla. You can make either white buttercream or chocolate buttercream! You need to find coconut cream on sale, but not milk. Cream is thicker and fattier, although here too much depends on the manufacturer.
If you only have milk, leave it in the refrigerator for a day. The cream and whey will separate from each other. In the recipe, use the hardened, fatty part - cream.
Ingredients for a small cake:
- 200 g coconut cream
- 1 tbsp. l. powdered sugar or date syrup, agave syrup, coconut honey or other sweetener to taste
- ½ tsp. vanilla
For chocolate cream:
- ½ bar of dark chocolate or vegan milk chocolate, optional with nuts and other additions
- Avoid other sweeteners
- Omit vanilla if contained in chocolate.
Leave the jar of nut milk in the cold overnight. And put the blender or whisk and bowl in the refrigerator for a couple of hours. To prevent the cream from melting and spreading in the bowl.
Whip the cream for 3-5 minutes until fluffy. Then add powdered sugar or other sweets. And beat again. Taste and add more sweetness if desired. Now you can fill with air cream sand baskets, tubes, coat the cakes or layers of the cake.
The cream may “seize.” That's why beautiful sweets, type fruit baskets, it is better to serve immediately. You can soak the cakes at room temperature, then they will become more moist and oily. Or in the refrigerator, in which case the cream will feel larger, but the dough will be drier.
To do chocolate cream, melt the chocolate in a water bath. Then beat with cream until homogeneous mass. Place in the refrigerator for 1-2 hours and then blend again. Use the chilled cream to prepare desserts.
Jam and jam
Not a cream, but forget grandma's old way of soaking lush cakes future delicacy - not worth it! You can use any jam or jam, the main rule is without seeds or hard pieces. The best option– jam with a slight sourness: cherry, lemon, orange, blueberry.
And this is a version of cream for a cake made from coconut flakes and jam.
Ingredients:
- favorite jam
- coconut flakes
Proportions are 1 to 1. Chips can be fresh or dried without sugar. The proportions should be changed based on the consistency of the preservation and the sweetness of the product.
Grind the jam until smooth with a blender, add shavings and knead with a spoon. Generously coat the cakes and refrigerate for at least 2-4 hours. Or better yet at night.
Aquafaba cream
A brilliant discovery of recent years - aquafaba! Aquafaba is the broth or liquid that remains after legumes are boiled. For example, we cooked chickpeas: the water where the chickpeas were cooked is aquafaba. Same with beans, lentils, peas and even canned green peas.
This is how we prepared the cake" bird's milk", meringue and ice cream. Everything can be found here.
Ingredients:
- pea or chickpea broth
- powdered sugar or sweet syrup
- vanilla
More details in the corresponding section at the link.
Vegan chocolate Nutella date and nut cream
Another interesting and simple recipe is cream of dates and nuts with cocoa, which tastes very much like the well-known chocolate spread Nutella. Only without preservatives, flavors and other chemicals.
The chocolate cream turns out soft and thick. If you don’t grind the nuts into powder, the softness of the paste will be pleasantly combined with the crunchy nuts - also an excellent option.
What do you need:
- 1 cup king dates
- 0.5 cups walnuts or roasted hazelnuts
- water or coconut milk - 3-5 tbsp. l. or as much as needed
- cocoa or carob to taste
- vanilla optional
The amount of ingredients is approximate. Since the juiciness of dates can vary, cocoa differs in strength, depending on the manufacturer. The main thing is to achieve a uniform consistency.
Nuts can be ground into flour to make real Nutella paste. Or crush the nuts in a mortar; these crunchy pieces also have a special charm.
Place dates, ground nuts (or without them for now), cocoa and half a portion of liquid into a blender bowl. Beat until you get a smooth mass. Add milk and add cocoa and vanilla to taste. In just a few minutes you will have the perfect vegan chocolate cream! The consistency of Nutella will be different from store bought, but the taste is amazing!
Banana cream with chocolate or rice pudding with bananas
And finally - unique recipe, the result of which will very, very surprise you. Pudding or cream is made from ripe bananas, boiled rice, cocoa and plant milk. It tastes so tender! Ideal impregnation for sponge cakes and for filling pancakes. You can serve the pudding in bowls - amazingly delicious!
Compound:
- 0.5 cups boiled white rice
- 1-2 ripe bananas
- 1 tbsp. l. without a slide of cocoa
- 0.5 – 0.75 cups full fat coconut milk
- vanilla optional
Cook the rice well, you don’t need to cook it into a mess, but don’t make it dry either. Cool.
Peel ripe bananas and place in a blender bowl. Chilled rice too. Add vanilla, cocoa and part of the milk. Beat into a thick “porridge”. If necessary, add milk, making the consistency more like cream.
If the sweetness of bananas is not enough, add dates or agave syrup. Or powdered sugar, but not sugar, since it is difficult to grind in such conditions.
Tofu curd cream
The curd cream is ready in 5 minutes!
We will need:
- 1 package silken tofu
- powdered sugar or agave syrup, maple syrup, coconut - for sweetness
- vanilla sugar to taste
- 3 tbsp. l. coconut cream
Place all ingredients in a blender bowl. Sweet ingredients - to a minimum, to gradually bring to the desired taste. Beat until fluffy and light.
You can add banana, strawberries, cherries, and melted chocolate to this cream.
Simple options:
When you don't want to worry too much, but custard necessary, that is, very simple options. Can:
- Melt the chocolate in a water bath and add crushed nuts to it.
- Use any jam or preserves.
- Do sugar icing for soaking cakes made from sugar and water. With cinnamon or vanilla.
- Grease the dough banana puree, which is lightly sprinkled with lemon juice to prevent it from darkening.
What are your recipes? What have you already tried or want to try? Share in the comments!
Coconut cream - New Product on the shelves of our stores. It cannot yet boast of enviable demand, but this is due solely to a lack of information. In the West, coconut cream is very widely used in cooking and is very popular.
Manufacturing
Many people confuse coconut cream with coconut juice. The latter product is completely natural, it is formed in the cavity of the coconut fruit naturally. But the cream is produced artificially: the coconut pulp is crushed, and then the resulting pulp is squeezed out.
The coconut cream recipe dictates its consistency. The thickness of the product varies depending on the number of spins performed. Cream can be either quite liquid or very thick. For example, after one squeeze, you get a product that resembles sour cream, and if you soak the coconut pulp and squeeze it again, you get a drink similar to cow’s milk heavily diluted with water.
Technologically, of course, coconuts are not. They are just a squeeze from the pulp of the fruit.
Benefits of coconut cream
Nutritionists claim that this product is extremely useful. People suffering from cardiovascular diseases, nervous disorders and depression must regularly include coconut cream in their diet. Recipes with this product are widely used in their unusual and healthy kitchen vegetarians and vegans.
Role in cooking around the world
Dishes containing coconut cream are popular in different countries peace. This product is highly respected in Thailand. There, it is customary to prepare soup based on it, which is served directly in half a coconut. Residents of tropical islands, for whom coconut is a staple food, add cream to desserts and baked goods, and serve with fruit.
Europeans also loved this delicacy. The delicate taste, delicate consistency and noble snow-white hue impress the French, who prepare ice cream, desserts and even sauces for meat and fish based on this product. Europeans often call this product “Asian cream,” emphasizing its tropical origin.
In America, coconut pie is very popular, decorated with lush foam, based on whipped coconut cream. This product goes well with homemade ice cream, white and dark chocolate.
What to cook with coconut cream?
This product is not so easy to get in domestic stores. If you set out to get it, immediately go to the largest hypermarket with an abundance of foreign-made goods - perhaps that’s where you’ll be lucky. It costs relatively little, 200 rubles per jar.
Soups, meat sauces, fish sauces... Perhaps this is best left to those who made friends with such a long time ago an unusual product like coconut cream. And for beginners, it’s better to start with simpler dishes. For example, from ice cream. It is not difficult to do, and the results are always good.
Beat a liter of regular ones with a mixer, add 500 ml of coconut ones. If you want to make the taste even more tropical, you can add fruit pulp (mango, banana, nectarine) crushed in a blender or half a glass Try the mixture: perhaps you need sugar? Sweeten to taste, beat everything thoroughly again, put it in a bowl and put it in the freezer.
This product is also great for preparing all kinds of desserts based on Raffaello and Bounty: homemade sweets, pastries, cakes.
Whipped coconut cream can be used to decorate open-faced cheesecakes. fruit pies, salad cocktails.
Bartenders and baristas are well aware of the properties of coconut cream. This ingredient is widely used in the preparation of a variety of alcoholic and non-alcoholic cocktails, coffee. If you want to surprise your guests an unusual drink, you can prepare “A Kiss Under the Mistletoe.” They make it like this: add 45 ml of vodka (preferably cranberry) to a shaker. pineapple juice, as well as 30 g of cream. After thorough whisking, the liquid is poured into a glass and decorated
Tropical cream is also extraordinarily good with brewed black coffee.
Cream Raffaello, created based on the candies of the same name, surpasses original treats. Unlike the latter, it consists only of natural products, whose high compatibility with other components allows it to take on different consistencies and turn into a separate dessert, filling or layer for cakes.
How to make cream like in Raffaello?
Coconut cream done easily and simply. The only condition is quality products And specific sequence in preparation. First, oil and White chocolate melt in a water bath and mix with condensed milk. Afterwards, add coconut shavings and knead. Remove from heat and cool for three hours.
- Raffaello cream at home will turn out much tastier if you use butter and high-fat condensed milk.
- Any cream must be stirred constantly, otherwise it will stick to the bottom of the pan and burn.
- Cream cheese and butter for cream should only be room temperature.
- If the cream is made on the basis of mascarpone, then it should be used immediately. When cooled, it does not adhere well to the surface and makes work difficult.
Cream Raffaello, like in candy
Those who want to replicate the taste of popular sweets can make Raffaello cream using cream. It couldn't be easier to prepare. All you need is to bring the cream and chocolate to a boil and cool. To make it smooth, beat the mixture with butter. This cream is easy to work with: it thickens slowly, so you can immediately soak the cakes with it or, after 5 hours of cooling, form candies in the style of truffles.
Ingredients:
- white chocolate - 75 g;
- cream 33% - 80 ml;
- butter - 50 g;
- salt - a pinch.
Preparation
- Combine chocolate pieces with cream, bring to a boil in a water bath and remove from heat.
- Cool, add butter, salt and beat with a mixer.
- Refrigerate the Raffaello cream for 5 hours.
Cream Raffaello for cake
Coconut cream for the cake will add exoticism and charm to your baked goods. It requires a minimum of ingredients, and all preparation consists of mixing coke shavings with whipped cream. This cream is highly stable, dense and dense, so the product must be soaked in the refrigerator for at least 10 hours.
Ingredients:
- cream 35% - 200 ml;
- powdered sugar - 40 g;
- coconut flakes - 150 g.
Preparation
- Whip cold cream until fluffy peaks form.
- Continue whisking, gradually adding powder.
- Mix the creamy mixture with coconut flakes.
- The mass does not need to be cooled. Raffaello cream for cake at home is ready to use immediately.
Raffaello cream for cupcakes
Coconut cream for cupcakes should remain stable, fluffy and tender. The cream, a combination of cream with chocolate and coconut, fully meets these requirements. The only requirement for it to be homogeneous is that the cream and chocolate should not be overheated, and after cooling, everything should be whipped into a fluffy mass.
Ingredients:
- white chocolate - 100 g;
- cream - 260 ml;
- coconut flakes - 40 g.
Preparation
- Pour the cream over the coconut flakes, place the container on the stove and bring the mixture to a boil.
- Add the chocolate slices and wait for it to soften and remove from heat.
- Stir and set the cream aside for several hours.
- After that, beat the cooled cream with a mixer.
- Place Raffaello cream in pastry bag and decorate the cupcakes.
Cream Raffaello for sponge cake
Coconut should make baked goods soft, moist and refreshing. In this case, a cream made from mascarpone and condensed milk is ideal. He will fill the cakes creamy taste cheese and pleasant sweetness of condensed milk. Even excessive thickness from coconut shavings will not prevent it from efficiently saturating porous biscuit cakes.
Ingredients:
- mascarpone cheese - 400 g;
- coconut flakes - 80 g;
- condensed milk - 300 g.
Preparation
- Lightly beat the mascarpone cheese with a mixer.
- Add condensed milk and coconut flakes.
- Stir gently.
- Place the Raffaello cream in the refrigerator for an hour.
Custard coconut cream is one of the variations of the classic pâtissière. This one is prepared with milk without eggs, since the presence of coconut flakes already makes the cream very rich, and the combination with butter adds stability and thickness to it. For this reason, it is often served as a separate dessert or as a filling in cakes.
Ingredients:
- coconut flakes - 150 g;
- powdered sugar - 300 g;
- milk - 900 ml;
- butter - 400 g;
- flour - 240 g;
- starch - 45 g.
Preparation
- Mix milk with flour and starch.
- Leave the container for 15 minutes.
- Place on the stove, add powder and boil for 5 minutes.
- Remove from heat, add shavings and stir.
- Separately, beat the butter, then add it to the cream.
- Place Raffaello in the refrigerator for 30 minutes.
Coconut cream cheese is another option for Raffaello cream for layering the cake. The convenience of this recipe lies in the absence of any heat treatment. All components are whipped and immediately applied to the product. The main thing that cream cheese and butter were at room temperature: if the cream cheese is cold, the butter will separate.
Ingredients:
- cream cheese - 400 g;
- butter - 120 g;
- condensed milk - 380 g;
- powdered milk - 30 g;
- milk - 100 ml;
- coconut flakes - 80 g.
Preparation
- At low mixer speed, beat the cream cheese and soft butter.
- Add condensed milk, both types of milk and coconut.
- Beat until smooth and, without cooling, apply to the product.
Cream Raffaello with white chocolate
Most housewives prefer coke to store-bought products. This is quite reasonable: the cream consists only of natural ingredients (cream, chocolate and coke chips), is easy to prepare and is easy to store in the refrigerator. They can be used to grease buns, serve as a separate dessert or decorate pastries.
Ingredients:
- cream - 100 ml;
- white chocolate - 100 g;
- coconut flakes - 50 g.
Preparation
- Heat the cream over the fire, add chocolate and bring the mixture to a boil.
- Stir in coconut flakes.
- Once cooled, transfer to an airtight container glass jar and put it in the refrigerator.
Cream Raffaello with milk
Cream with coconut flakes comes in many variations. Most recipes use milk, which, in combination with shavings, makes the cream taste identical to candy. As a rule, milk is boiled together with thickeners and butter, shavings are added and an analogue is obtained custard, suitable for soaking cakes.
Ingredients:
- milk - 500 ml;
- semolina - 60 g;
- coconut flakes - 200 g;
- butter - 140 g;
- sugar - 70 g.
Preparation
- Heat 400 ml of milk with butter and sugar.
- Mix the rest of the milk with semolina.
- As soon as the mixture boils, add semolina to the cream and cook for 3 minutes.
- Add coconut flakes, stir and remove from heat.
- Cool and start soaking the baked goods.
Raffaello with condensed milk is a confectionery classic. Condensed milk - in general, unique product, with which both oil and butter creams acquire tenderness, softness and pleasant sweetness. IN this recipe, for greater stability, it is heated over a fire and, after cooling, whipped with butter. As a result, the cream is thick, light and tasty.
Ingredients:
- condensed milk - 180 ml;
- coconut flakes - 100 g;
- butter - 170 g;
- cream - 170 g;
- sugar - 150 g.
Preparation
- Combine condensed milk, cream, sugar and shavings.
- Place the container on the stove and heat until the sugar is completely dissolved.
- Stir and cool.
- Separately, beat the butter with a mixer.
- Add the butter to the cream and beat again.
Cream Raffaello is a recipe that allows you to reproduce popular candies as much as possible. This can be done only with the help of coconut milk; its fat content and delicate taste, in combination with cream cheese, coconut flakes and liqueur, allow you to get a light, delicate and airy cream identical to the candy filling.
All creativity is essentially prayer. All creativity is directed into the ear of the Almighty.
Joseph Brodsky
I love to bake. But I love baking more than eating sweets. For some time while I was working in the office, it was very convenient. You could bake whenever you wanted, because there were always ready eaters. And now we have to greatly cut back on the output Lately habit of baking cookies at night. Of course, we should redirect our attention to unsweetened pastries, But confectionery always so bright, beautiful, and often unapproachable. I’m just so drawn to conquer something new. No matter what recipe I find, I always want to change it somehow and veganize it. Remove eggs from it, or even cream. And just try out new technology. Because in sweet pastries It is the technology that is important.
Sometimes conquering these windmills even leads to better result. Like this one sponge cake without a single animal product. I have already shown the peach splendor, there was a biscuit on orange juice, and good too. But this cake is a completely different sponge cake, it’s moist and indecently gorgeous! In addition, with impregnation regular sponge cake I’m not friends, but this one doesn’t need to be soaked, coated with cream, let sit overnight and you’re done.
I’m not me if I don’t come up with culinary difficulties for myself and overcome them myself. In general, I love cream, and I eat dairy products, and I also eat eggs. But I was curious to try it - what is coconut cream like? Can you make roses out of them? In general, it turned out that everything is possible! And you don't need to buy it for this chemical substitutes eggs for a fabulous sum (for some reason in Helsinki I only saw a very expensive substitute and some kind of chemical one, although I didn’t really look for it, I don’t trust them), or of unknown origin vegetable cream With big amount trans fats when there are natural coconuts. And here he is - 100% vegetable cake . With less cholesterol and calories, and completely lean (unless it is appropriate to eat cakes during Lent). Let him please vegans at Christmas or New Year's Eve. And he made me and my friends happy on my birthday!
Preparation time: start preparing 2 days before the celebration
Cooking time: about 2 hours
Number of servings: cake with a diameter of 15 cm for 6-8 people
We will need:
for the cake:
- dry ingredients:
- flour 230 gr. (300 ml + 1 tbsp)
- sugar 200 gr. (200 ml + 1 tbsp)
- cocoa 1 tbsp. with a slide (not sweet and without milk powder)
- baking powder 1 tsp.
- salt 0.5 tsp
- wet ingredients:
- soy milk 200 ml. (or almond, or any other, or coconut, read the details in the recipe)
- vegetable oil 120 ml. (without smell)
- vanilla extract 3 tsp. (vanilla essence, or just seeds natural vanilla½ pod)
for cream:
- full-fat coconut milk, coconut cream 800 ml. (kept at least overnight in the refrigerator)
- powdered sugar to taste
- vanilla extract 2 tsp.
Baking the cakes:
1. Set the oven to preheat to 180 C.
2. Cover the baking dish with paper, or grease it if it is not detachable. Please note that I have a 15 cm mold and the amount of ingredients is calculated for this size. Feel free to multiply by two if you have a shape of 20 cm or more.
3. Mix all dry ingredients, being sure to sift flour and cocoa.
4. Here let's move on a little to preparing the cream, because... We will need some of the ingredients for the dough. Coconut milk, unless it has a bunch of emulsifiers added, it will separate into a clear liquid and white thick cream in the refrigerator. Open the jars and separate the liquid from the cream. Liquid can be used as a replacement soy milk into the dough. Place the cream back in the refrigerator. You can also cook plant milk yourself, there are many recipes on the Internet.
5. Add everything liquid ingredients. Knead immediately. And pour half of the mass into the mold and put it in the oven.
6. Bake for 20-35 minutes depending on the size of the pan, the features of the oven and the amount of dough in the pan. Set the timer for 20 minutes, then check the appearance of the biscuit; if it looks already baked, check with a toothpick, it should be clean. It took me 23 minutes for one cake and 27 for the second.
7. Let the cake cool slightly in the pan for 5 minutes. Run a knife around the edge of the pan, open it and remove the cake onto a wire rack. This is done so that the bottom of the cake does not get wet when cooling. If the mold is not detachable, then cool completely in the mold. Otherwise, the warm biscuit will fall apart. But I highly recommend baking it in springform. Because the crust is quite tender.
8. Bake the second cake. Leave both cake layers on a wire rack to cool completely.
Preparing the cream:
1. We have already separated the cream. If not yet, then let's do it now.
2. Add powdered sugar to taste.
3. Add vanilla essence, or natural vanilla.
4. Beat with a mixer at high speed.
5. Place half of the cream in the refrigerator.
Assembling the cake:
1. Most likely your cakes have a hump on top. This happens because the edges of the pan heat up and the dough cooks there first, while the middle continues to rise. In production, to avoid this, they use special coolers at the edges of the mold. But at home the cakes will always be hunchbacks. This hump needs to be cut off to get a beautiful, even cake.
2. We cut the cakes lengthwise with a knife, because if we wanted to remove the hump entirely, or cut the cake into layers, but not to the end, but only outline it.
3. Take a thin fishing line or strong thread, insert it into the cuts, connect the ends and pull, as if we want to “choke” the cake. The cake layer is cut evenly and neatly.
4. We cut the cakes into as many layers as we want and as much as their thickness allows.
5. Coat with cream. Place in the refrigerator to steep overnight.
6. In the morning, you can cover the cake with a second, decorative layer of cream (the half that we put separately in the refrigerator). If you have properly separated the cream from the milk, it will thicken significantly overnight. The difficulty of working with such cream lies in one thing - when you put it in a pastry bag, from the heat of your hands it heats up very quickly and begins to melt, and, unlike butter cream, no longer holds its shape. Therefore, we need to work quickly. You can insulate the bag of cream with a towel, or wear rubber gloves. A simpler option is to simply cover with an additional layer of frosting (i.e. cream) and sprinkle with coconut shavings or flakes. Woo a la!
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