Dakuaz coconut biscuit

10 servings
2 hours

Coconut biscuit products Dakuaz. Sift wheat flour. Using a grinder, we grind coconut chips to flour in the following way - in the & quot; pulse & quot; mode: press-release-shake. The resulting coconut flour can also be sieved through a sieve with large holes. Proteins must be pre-separated and thoroughly cooled in the refrigerator (I have them left after baking Easter cakes).

Add coconut flour to wheat flour. Mix thoroughly.

Beat the protein with salt until whitened. Add sugar.

Beat the protein mass to stable peaks.

Carefully add the sifted dry ingredients and stir the mixture until uniform.

Heat the oven to 180 degrees. We cut out a circle from parchment paper with a diameter equal to the bottom of the baking tin, put it on the bottom, grease it with oil. We put the dough in the form: the middle of the bark should be slightly lower, and the side should be higher. The coconut mass can be placed in a confectionery bag with a round nozzle of 12-14 mm and, moving spirally from the center, deposit the bottom of the base, and then the sides. For the sides, we deposit the mass with large balls.

Bake coconut biscuit for 20-25 minutes at a temperature of 180 degrees. Corge should go up and brown a bit, but still stay soft as it's a biscuit, not meringue. Do not dry it! Take out the biscuit from the oven, cool it. With a sharp thin knife, we draw along the edge of the mold and extract the biscuit from it.

Strawberry filling products. Sieve the starch. Strawberries take fresh or defrost frozen.

Soak gelatin in a small amount of hot water, stir thoroughly and let it completely dissolve.

Strawberries are crushed with a submersible blender, you can wipe through a sieve. Add sugar and starch to strawberry puree, mix well. We put the mash on the fire, let the starch brew.

Remove the mass from the fire, add gelatin that has already completely dissolved by that time, mix until homogeneous, cool.

Pour the filling into a depression in the middle of the bark. But, if suddenly the cake turned out with an insufficiently high side, - in the center of the biscuit with a very sharp knife, carefully delineate the circle and choose a dough a couple of millimeters deep, thus making a recess for strawberry filling. We send the biscuit to the freezer for 15-20 minutes to speed up the solidification of the filling and quickly continue further assembly of the cake.

Products for making cream. Cream and cottage cheese should be well cooled.

We punch the cottage cheese with a submerged blender with sugar and vanilla until it has a uniform consistency.

Separately, beat the cream in a heavily cooled container to stable peaks.

Combine several spoons of curd mass with cream, gently mix. Gradually, we combine all the remaining cottage cheese with curd and cream mass and send the finished cream to the refrigerator for 20-30 minutes. Cream can be fixed with a special thickener if it is hot indoors and there is a suspicion that the cream will float slightly at room temperature.

We put the cooled cream in a pastry bag with the attachment that we like most, and deposit the cream around the perimeter of the bark, starting from the pink middle. I had enough cream to cover just that middle. Or you can make the cream a little more and cover the entire surface of the cake with it. At the same time, it is better not to immediately put all the cream in a confectionery bag. We deposit the cream on the cake in 2-3 fills, and before that we cool your hands a little in cold water.

Again, slightly cool the cake in the freezer (10-15 minutes), take out and decorate to your liking. I poured melted chocolate over it. Everything, the cake is ready, treat yourself!