Reform tart with dried fig and coconut

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?

Flip this card!

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

Recipes with the same difficulty level

hard

Reform tart with dried fig and coconut