Fine almond biscuit, coconut cream and coconut flakes on top make this torete a real treat, provided you love coconut!
Ingredients for three baking tins, each 20 cm in diameter
Biscuit
150 g powdered sugar
390 g yogurt, plant-based
215 g coconut oil, liquid
陆 teaspoon vanilla extract
40 ml almond milk
290 g cake flour
65 g very finely ground almonds
2 teaspoons of baking soda
戮 teaspoon baking soda
陆 teaspoon salt
Cream
200 g mascarpone
150 g white chocolate
2 tbsp coconut butter
400 g whipped cream
1-2 tbsp powdered sugar
Additional
Coconut flakes for sprinkling
1 tbsp soft coconut cream for brushing
Prepare the cream first as it needs to be refrigerated for 2 hours!
Reparation cream
Put white chocolate and coconut butter in a bowl and melt over a double boiler.
Put the mascarpone in another bowl. Beat something with the hand mixer. Add the chocolate-coconut mixture and mix well again.
In a large bowl, whip the whipped cream with the sugar until very stiff. Pour the chocolate mixture into the cream and stir in with a spatula.
Preparation of the biscuit
Preheat the oven to 180 掳 C.
Grease the bottom of the baking tins and line with parchment paper.
Mix the sugar and yogurt in a large bowl until the sugar has dissolved.
Add coconut oil, vanilla extract and milk and stir well.
Sift all dry ingredients into the coconut mixture. Fold in with a spatula, then mix briefly with a hand mixer to make sure there are no lumps in the batter.
Divide the dough evenly between the 3 prepared baking tins (approx. 270 g each) and smooth it out.
Bake for 30 minutes (chopsticks test).
Let the cake cool completely on a wire rack.
Completion of the cake
Spread a small dollop of cream on the cake plate to help the cake stick to it.
Place a cake sheet on top and brush it with the coconut butter.
Spread some cream on top.
Repeat steps 2 and 3.
Spread the cream all over the cake and sprinkle with desiccated coconut.
