Ingredients:
1 cup butter
1 3/4 cup sugar
4 eggs separated
2 cup flour
1 1/2 cup milk
1 tbsp lime zest
1 tbsp baking powder
50g shredded coconut
Filling
600 ml sweetened condensed milk
70g dark chocolate
200 ml table cream
Frosting
100g semisweet chocolate
150 ml table cream
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Preparation:
Preheat the oven to 350˚. Lightly grease 2 24 cm springform pans.
Beat together the butter and sugar until fluffy and pale. Add the yolks one at a time, beating well after each addition. Add flour, intercalating with milk. Fold in coconut and zest lime.
Beat the egg whites until soft peaks, add baking powder and beat again. Carefully fold in the mixture. Divide the mixture equally between the pans and bake for about 30 minutes until a toothpick inserted comes out clean.
Filling
Heat gently the chocolate and condensed milk. Stir well until the mixture is smooth. Remove from hit and whisk in table cream.
Frosting
Melt the chocolate in microwave or double boiler. Whisk in table cream.
To Finish
Slice the cake with a serrated knife to make three layers. Sandwich. Cover the cake with frosting.
Cook's tip: You can freeze the cake after covered and filled, conserving the same flavor.
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