HAZELNUT PRALINE STUFFED COCONUT CAKE

The weekend of Carnival is just around the corner! Confetti will decorate each party and of course the kitchens will catch ”fire”!

I have prepared the perfect cake for your guests, a cake with coconut and a liquid praline! No, the inspiration did not come from the Survivor! It came from Vitam with coconut oil and almond that I loved from the moment I tried it! It has a perfect texture and taste to spread it on the bread while giving a delicious taste to sweets and cakes!

Naturally, the taste of coconut perfectly complements chocolate, and for this reason I add a note of praline that will leave everybody speechless.

Ingredients

  • 220 gr flour, self raising
  • 140 gr brown sugar
  • 150 gr Vitam with coconut oil and almond
  • 3 eggs
  • 100 gr milk
  • 170 gr coconut, grated
  • Salt
  • 3 vanilla
  • 100 gr hazelnut praline
  • 1 tablespoon colorful truffle, for food styling
  • 1 tablespoon hazelnut praline, for food styling

Instructions

  • Preheat the oven to 180 ° C in the air.
  • Butter with Vitam and flour a 10x23 cm cake form and leave it aside.
  • We divide eggs into yolks and egg whites.
  • Put the egg whites in the mixer and beat them with the wire along with the salt to make the meringue.Leave them aside in a bowl.
  • Pour the yolks into the mixer bin and beat them with sugar until they are creamy.
  • Sift the flour. For convenience put it into a bowl and beat with the whisk to sweep away any lumps.
  • After whitened and inflate cream yolk add the milk, flour, vanilla and grated coconut.
  • In a moderate fire pot, melt Vitam with coconut oil and almond and add to the mixture.
  • With a spatula, fold into the mixture and the meringue gradually stirring gently to remain fluffy.
  • Put half the mixture in the mold and add along the hazelnut praline.
  • Add the remaining cake mix and bake for 45 minutes.
  • Let it cool for 5 minutes and then remove it from the mold.
  • Spread hazelnut praline on its surface and decorate with the truffle.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *