Baking

Malibu playground

Tasty and easy to prepare Malibu beach. Lovers of coconut pastries will definitely like this cake. Delicate cakes, baked with very little flour, go very well with a cream soaked in an alcoholic note. A chocolate coating completes the picture.

Unearthly pleasure! So rush to the kitchen and good luck with your baking!

Malibu cake – ingredients

  • For the dough:
  • Ground nuts (hazelnuts or hazelnuts) – 200 g.
  • Coconut shavings – 100 g.
  • Raisins – 100 g.
  • Baking powder – 1 tsp.
  • Flour – 3 tbsp.
  • Squirrels – 8 pieces.
  • Yolks – 3 pieces.
  • Sugar – 150 g.
  • For the cream
  • Yolks – 4 pieces.
  • Sugar – ¾ cup.
  • Milk – 2 glasses.
  • Starch – 40 g.
  • Oil – 250
  • Coconut liqueur – 1 glass (or Malibu liqueur).
  • Coconut shavings – 1 glass (you can use the one left over from making homemade liqueur).
  • For the icing:
  • Milk chocolate – 100 g.
  • Dark chocolate – 100 g.
  • Milk – 100 ml.
  • Oil – 50
  • Additionally:
  • Cookies – 165 g.
  • Coconut shavings for decoration.

An interesting video from our channel: Chocolate watering

Malibu square – preparation

All ingredients for cooking should be at room temperature.

Grease one cake with a third of the cream, put the cookies on top and grease it with the second third of the cream. Cover the top with the second cake, spread with the rest of the cream. Put the dough in the refrigerator for 6-8 hours.

Glaze

Break the chocolate into pieces, put it in a saucepan, add butter and milk, put it on the fire. Constantly stirring, heat until a homogeneous mass is obtained. Cool the glaze and pour it on top of the cake. You can decorate the top with coconut shavings.

Mix ground nuts with coconut shavings, raisins, baking powder and flour.

Beat the egg whites to a thick foam, gradually add sugar and beat to a smooth, glossy mass. Add egg yolks one at a time, beating at low speed of the mixer.

Add the dry ingredients to the egg mass, mix easily with a spatula. We spread the dough into 2 identical forms (25×35), lined with parchment. Bake at a temperature of 160 degrees for 30-40 minutes, until a beautiful brown color.

Note. If you do not have two identical forms, or it is not possible to bake two cakes at once, it is worth dividing the ingredients for the dough into 2 and making the dough twice (right before baking).

Cream

Pour 1,5 cups of milk into a saucepan, add sugar and put on fire, bring to a boil. Mix the rest of the milk well with the yolks and starch, pour it into the boiling milk, while constantly stirring to avoid the formation of lumps. Cook until thickened. Tightly cover the cream with foil or cling film, leave to cool.

Beat the soft butter with a mixer to a light, fluffy mass. While continuing to beat, add cold custard and liqueur in parts. Turn off the mixer, add coconut shavings, mix with a spatula.

Grease one cake with a third of the cream, put the cookies on top and grease it with the second third of the cream. Cover the top with the second cake, spread with the rest of the cream. Put the dough in the refrigerator for 6-8 hours.

Glaze

Break the chocolate into pieces, put it in a saucepan, add butter and milk, put it on the fire. Constantly stirring, heat until a homogeneous mass is obtained. Cool the glaze and pour it on top of the cake. You can decorate the top with coconut shavings.

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