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Reform tart with dried fig and coconut
Description
Wrap the cake ring of the Zila Cake Mould in silicone baking paper and put it on a baking pan. Beat the eggs until stiff peaks form, and then mix the other ingredients that are already mixed into the beaten eggs. Spread the mixture evenly in the prepared baking tin and bake in a preheated oven at 170 degrees for 30 minutes.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| chopped walnuts | 150 | 250 | 330 | 200 | 250 |
| finely chopped dried figs | 150 | 250 | 330 | 200 | 250 |
| finely chopped dark chocolate | 60 | 100 | 130 | 80 | 100 |
| egg | 2 | 4 | 5 | 3 | 4 |
| seeds scraped out from vanilla beam | 0.5 | 1 | 1.5 | 1 | 1 |
| cinnamon | 1 | 1 | 1 | 1 | 1 |
| milk | 150 | 250 | 330 | 200 | 250 |
| butter | 20 | 30 | 40 | 25 | 30 |
| grated coconut | 20 | 30 | 40 | 25 | 30 |
| maize starch | 15 | 25 | 33 | 20 | 25 |
| birch sugar | 40 | 60 | 80 | 50 | 60 |
| whipped cream | 90 | 150 | 200 | 120 | 150 |
| gelatine boiled down and melted | 120 | 200 | 260 | 160 | 200 |
Recipe
Sponge
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| chopped walnuts | g | 150 | 250 | 330 | 200 | 250 |
| finely chopped dried figs | g | 150 | 250 | 330 | 200 | 250 |
| finely chopped dark chocolate | g | 60 | 100 | 130 | 80 | 100 |
| egg | pcs | 2 | 4 | 5 | 3 | 4 |
| seeds scraped out from vanilla beam | pcs | 0.5 | 1 | 1.5 | 1 | 1 |
| cinnamon | pinch | 1 | 1 | 1 | 1 | 1 |
Wrap the cake ring of the Zila Cake Mould in silicone baking paper and put it on a baking pan.
Beat the eggs until stiff peaks form, and then mix the other ingredients that are already mixed into the beaten eggs.
Spread the mixture evenly in the prepared baking tin and bake in a preheated oven at 170 degrees for 30 minutes.
Coconut cream
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| milk | ml | 150 | 250 | 330 | 200 | 250 |
| butter | g | 20 | 30 | 40 | 25 | 30 |
| grated coconut | g | 20 | 30 | 40 | 25 | 30 |
| maize starch | g | 15 | 25 | 33 | 20 | 25 |
| birch sugar | g | 40 | 60 | 80 | 50 | 60 |
Melt the starch with a little milk.
Boil the remaining milk with the sugar and butter, and then thicken it adding the starch mixture and the coconut.
Cool the ready base down, and then whisk it until there are no lumps .
Filling
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| whipped cream | ml | 90 | 150 | 200 | 120 | 150 |
| gelatine boiled down and melted | g | 120 | 200 | 260 | 160 | 200 |
Spray a thin layer of anti-stick spray on the Zila Cake Mould and place the baking ring into it.
Mix the cream into the mixed coconut base to make it softer and then mix the melted gelatine into the mixture.
Pour the cream into the prepared mould, minding the proper and bubble-free density, and then put the cooled sponge cake base on it.
Freeze the filled cake in the freezer overnight. When and if it’s frozen enough, remove the silicon mould.
Sauce: mix a whole pineapple with the juice of a lemon using a mixer.
Simply mix the components.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package $67,33 (excl. VAT: $67,33)
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Zila I Love Cake Mould $40,29 (excl. VAT: $40,29)
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Zila Cake Mould - 12-slice $41,35 (excl. VAT: $41,35)
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Stainless Steel Sheet - small 25x25 $8,27 (excl. VAT: $8,27)
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Stainless Steel Sheet - medium 20x40 $11,22 (excl. VAT: $11,22)
