Coconut Pastry with Custard
Baking and Desserts • World
Description
To make 2 pastries, bake in a rectangular mold, or you can make one small cake in a round mold. Dried milk can be replaced with protein powder. To achieve a lighter sponge, you can whip the egg whites separately until stiff peaks form and gently fold them into the batter last. It's best to prepare the cream just before applying it to the layers, as it can set into a dense mass.
Ingredients
- Rice Flour 5 oz
- Baking Powder 1 teaspoon
- Chicken Eggs 2 pieces
- Egg whites 2 pieces
- Milk 10 fl oz
- Skimmed Milk Powder 5 oz
- Soft Cottage Cheese 5 oz
- Shredded Coconut 0 oz
- Sugar to taste
- Vanillin to taste
- Cornstarch 0 oz
- Egg yolks 2 pieces
Step-by-Step Guide
Step 1
Mix the flour, baking powder, milk powder, shredded coconut (10 grams), sugar, vanillin, 2 eggs, 2 egg whites, 30 ml of milk, cottage cheese, and blend in a blender.
Step 2
Bake in a preheated oven at 340°F for 45–50 minutes.
Step 3
Cool the baked sponge and cut it in half lengthwise and crosswise.
Step 4
Combine 200 ml of milk, cornstarch, 2 egg yolks, and sugar, and place over low heat. Stir constantly until thickened.
Step 5
Soak the sponge rectangles in milk and spread with cream, then sprinkle with shredded coconut.
Step 6
Leave in the refrigerator for a couple of hours to soak.
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